Chocolate cupcakes on a cake stand

Vegan chocolate cupcakes

  • makes 12
  • Easy

Bake a batch of dairy-free cupcakes and top with a swirl of rich chocolate frosting for an afternoon vegan treat


Bake these vegan chocolate cupcakes, then check out our vegan chocolate cake, vegan browniesvegan chocolate cookies and more vegan baking recipes.



  • soy milk 250ml
  • vanilla extract 1 tsp
  • sunflower oil 80ml
  • cider vinegar 1 tbsp
  • plain flour 200g
  • cocoa powder 50g
  • soft light brown sugar 150g
  • bicarbonate of soda 1 tsp
  • fine sea salt ½ tsp


  • vegan butter 150g
  • icing sugar 350g
  • cocoa powder 50g
  • vanilla extract 1 tsp
  • fine sea salt a pinch
  • soy milk 1-2 tbsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4 and put 12 cupcake cases in a muffin tin. Pour the soy milk, vanilla, sunflower oil and cider vinegar into a jug and mix well. Leave for a few minutes to thicken.

  • Step 2

    Put the plain flour, cocoa powder, sugar, bicarbonate of soda and salt into a bowl and make a well in the middle. Pour in the soy milk and whisk to make a smooth batter. Divide between the cupcake cases and bake for 15-18 minutes until well risen and cooked through. Leave to cool completely on a wire rack.

  • Step 3

    To make the frosting, whisk the vegan butter in a bowl with an electric whisk until really soft and creamy. Mix together the icing sugar and cocoa powder in a separate bowl. Whilst whisking, gradually add the icing sugar mixture a spoonful at a time, adding more once the last is incorporated. Add the salt and enough soy milk to make a smooth, pipeable icing. Scrape into a piping bag with a star nozzle.

  • Step 4

    If the tops of the cupcakes have peaked, trim with a small serrated knife to make flat surfaces. Pipe the icing onto the top of each of the cupcakes to serve. Keeps for two-three days in an airtight container.

Discover more vegan baking ideas

Vegan Brownies Recipe

Nutritional Information

  • Kcals 393
  • Fat 17g
  • Saturates 4g
  • Carbs 55g
  • Sugars 41g
  • Fibre 2g
  • Protein 4g
  • Salt 0.6g