• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Watch Learn Eat
  • Recipes
  • About
  • Resources
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Sweets

    Vegan Chocolate Cupcakes with Chocolate Buttercream Frosting [GF]

    Published: Aug 11, 2021 by Sherri Hall · This post may contain affiliate links.

    pin showing cupcake with piece taken out on a fork next to it and text title overlay

    These moist and rich vegan chocolate cupcakes are topped with a creamy, sweet chocolate buttercream frosting for a deliciously decadent dessert. They truly are a chocolate lover's dream! These egg-free and dairy-free cupcakes are gluten-free too.

    Jump to Recipe
    close-up of single chocolate cupcake on a white plate

    If you're looking to indulge in a tasty treat that's sure to satisfy your chocolate cravings, then you've come to the right place!

    And if you love cupcakes as much as you love chocolate, then you've got to check out these vegan vanilla cupcakes next.

    cupcake on white plate with piece missing and on a fork next to it

    This recipe features a totally dreamy vegan chocolate buttercream frosting...buuuuuuuut if you want to change things up, you can try topping them with my vegan vanilla buttercream or vegan cream cheese frosting instead.

    Jump to:
    • Ingredients
    • How to make vegan chocolate cupcakes with chocolate buttercream frosting - step by step
    • Substitutions
    • Equipment
    • Storage
    • Top tips
    • More chocolaty recipes
    • Vegan Chocolate Cupcakes
    close-up of center cupcakes with other cupcakes around it

    Ingredients

    For the cupcakes

    chocolate cupcake ingredients with text overlay

    For the cupcakes you'll need:

    • Gluten-Free All Purpose Flour
    • Xanthan Gum (omit if your flour blend already contains)
    • Baking Powder
    • Baking Soda
    • Salt
    • Organic Cane Sugar
    • Cocoa Powder
    • Boiling Water
    • Almond Milk
    • Flax Eggs
    • Vegetable or Canola Oil
    • Apple Cider Vinegar
    • Vanilla Extract

    For the frosting

    vegan chocolate buttercream frosting ingredients with text overlay

    For the frosting you'll need:

    • Vegan Butter
    • Unsweetened Cocoa Powder
    • Organic Powdered Sugar

    See recipe card for quantities.

    close-up of cupcake with wrapper slightly peeled off

    How to make vegan chocolate cupcakes with chocolate buttercream frosting - step by step

    For the cupcakes

    Preheat your oven to 350° F and line a 12-count muffin tin with cupcake liners.

    Sift the cocoa powder into a large mixing bowl and add the boiling water.

    Mix well until smooth and shiny.

    Add flax eggs, milk, oil, sugar, vinegar and vanilla extract and mix with an electric hand mixer until combined.

    boiling water and cocoa powder combined in mixing bowl
    Flax eggs, milk, oil, sugar, vinegar and vanilla extract added to mixing bowl
    cocoa with water, flax eggs, milk, oil, sugar, vinegar and vanilla extract after being mixed

    In another bowl, whisk together the flour, baking powder, baking soda, salt and xanthan gum.

    Sift the flour mixture into the bowl with the wet ingredients

    Flour, baking powder, baking soda, salt and xanthan gum in mixing bowl
    Sifting flour mixture into the chocolate mixture

    Stir to combine.

    Transfer the mixture to your cupcake liners. Each should be between ⅔-3/4 of the way full.

    combining wet and dry ingredients together in mixing bowl
    cupcake batter in baking cups in muffin tin

    Bake for 20-25 minutes or until a skewer inserted into the middle of a cupcake comes out clean or with just a few moist crumbs.

    For the frosting

    In a large mixing bowl, beat the butter with an electric hand mixer until just smooth.

    vegan butter in mixing bowl
    vegan butter in mixing bowl after being whipped

    Sift in the powdered sugar and the cocoa powder a little at a time, mixing with the electric mixer after each addition until combined and scraping down the sides as needed.

    Once all the sugar and cocoa powder has been added, beat with the electric hand mixer on high speed for about a minute until the frosting is extra smooth.

    sifting cocoa powder and powdered sugar into the butter
    chocolate frosting after being whipped

    When the cupcakes have completely cooled, pipe swirls of frosting on top of each.

    icing the cupcakes on parchment on a wooden board

    Substitutions

    • Soy-Free - Be sure to use canola oil instead of vegetable oil for the cupcakes and a soy-free vegan butter for the frosting.
    • Nut-Free - Use a nut-free plant-based milk such as oat instead of almond.
    vegan chocolate cupcakes on a white plate with others around it

    Equipment

    To make these cupcakes, you'll need a 12-count muffin pan, cupcake liners, mixing bowls, a fine mesh sifter and an electric hand mixer.

    close-up of cupcake in center of other cupcakes around it

    Storage

    Unfrosted cupcakes are best stored in a single layer in an airtight container at room temperature for up to 2 days as this will keep them moist.

    However, they can also be refrigerated this way for 3-4 days, but note that they won't be as moist.

    It’s best to ice the cupcakes right before you are ready to serve them, but you can store them with the frosting if needed.

    They are best used within 3 days if refrigerated, but just be sure that your airtight container is deep enough so that the frosting doesn't get squished when you close the lid.

    The frosting can be stored by itself in an airtight container in the refrigerator for up to two weeks.

    Be sure to stir before using.

    If it is too thick after being refrigerated, you can leave it out at room temperature for a few minutes.

    close-up of cupcake with others blurred out behind it

    Top tips

    • Use the spoon and level method for measuring. Use a spoon to gather the flour and place it in the measuring cup, filling the cup all the way to the top and allowing it to overflow. Then, use the back of a knife to level the top off.
    • Allow the cupcakes to first cool in the muffin tin for 10 minutes before transferring them to a wire cooling rack.
    • Be sure to wait until the cupcakes have cooled completely before topping with frosting.
    • For the frosting, be sure to use vegan butter in stick form, not the spreadable kind in the tub. My favorite is Country Crock but you can use your favorite brand.
    • Be sure the butter is at room temperature as it will be hard to mix if the butter is too cold and will not whip up properly if the butter is melted.
    overhead close-up of cupcake in the middle of other cupcakes surrounding it

    More chocolaty recipes

    • Chickpea Flour Brownies
    • Vegan Brownie Bites
    • Double Chocolate Cookie Dough Bites
    • Chocolate Peanut Butter Cups
    • Vegan Chocolate Cookies
    • Vegan Chocolate Chip Cookie Cups
    cupcake on white plate with piece taken out and on fork next to it
    Print Recipe Save RecipeSaved!
    5 from 3 votes

    Vegan Chocolate Cupcakes

    These moist and rich vegan chocolate cupcakes are topped with a creamy, sweet chocolate buttercream frosting for a deliciously decadent dessert. They truly are a chocolate lover's dream! These egg-free and dairy-free cupcakes are gluten-free too.
    Course Dessert
    Cuisine Gluten-Free, Vegan
    Keyword chocolate, cupcakes, dairy-free, egg free, frosting, gluten free, vegan
    Prep Time 15 minutes
    Cook Time 20 minutes
    Cooling Time 1 hour
    Total Time 1 hour 35 minutes
    Servings 12
    Calories 474kcal
    Author Sherri Hall

    Ingredients

    For the cupcakes

    • 5 tablespoon unsweetened cocoa powder
    • 5 tablespoon boiling water
    • 2 flax eggs (2 tbsp. flaxseed mixed with 6 tbsp. water and left to sit for 15 minutes)
    • ¼ cup unsweetened almond milk or other plant based milk
    • ¾ cup + 1 tablespoon vegetable or canola oil
    • 1 cup organic cane sugar
    • 1 cup gluten-free all purpose flour
    • 2 teaspoon apple cider vinegar
    • 2 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon kosher salt
    • ¼ teaspoon xanthan gum (omit if your flour blend already contains)
    • ½ teaspoon vanilla extract

    For the frosting

    • 1 cup vegan butter, at room temperature
    • 3-3 ½ cups organic powdered sugar
    • 5 tablespoon unsweetened cocoa powder

    Instructions

    For the cupcakes

    • Preheat the oven to 350° F and line a standard size 12-count muffin/cupcake tin with cupcake liners.
    • Sift the cocoa powder into a large mixing bowl and add the boiling water. Mix well until smooth and shiny.
    • Add the flax eggs, milk, oil, sugar, vinegar and vanilla extract and mix with an electric hand mixer until combined.
    • In another bowl, whisk together the flour, baking powder, baking soda, salt and xanthan gum.
    • Sift the flour mixture into the bowl with the wet ingredients and stir to combine.
    • Transfer the mixture to your cupcake liners. Each should be between ⅔-3/4 of the way full.
    • Bake for 20-25 minutes or until a skewer inserted into the middle of a cupcake comes out clean or with just a few moist crumbs.
    • Leave the cupcakes in the pan for about 10 minutes before transferring to a wire rack to cool completely.

    For the frosting

    • In a large mixing bowl, beat the butter with an electric hand mixer until just smooth, but do not overbeat.
    • Sift in 3 cups of the powdered sugar and all of the cocoa powder a little at a time, mixing with the electric mixer after each addition until combined and scraping down the sides as needed. Add up to ½ cup more powdered sugar if needed to achieve desired consistency, mixing after adding.
    • Once all the sugar and cocoa powder has been added, beat with the electric hand mixer on high speed for about a minute until the frosting is extra smooth.
    • When the cupcakes have completely cooled, pipe swirls of frosting on top of each.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    12-Count Muffin Pan
    Cupcake Liners
    Mixing Bowls
    Fine Mesh Sifter
    Electric Hand Mixer

    Notes

    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 474kcal | Carbohydrates: 62g | Protein: 2g | Fat: 26g | Saturated Fat: 4g | Fiber: 3g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

    You Might Also Enjoy...

    • A small glass cup filled with halved strawberries topped with dairy-free whipped cream and fresh mint leaves.
      Dairy-free Whipped Cream Recipe (Vegan)
    • A small white bowl filled with my vegan vanilla custard recipe and topped with raspberries, blackberries and fresh mint leaves.
      Easy Vegan Custard Recipe (Pastry Cream)
    • Collage of four vegan Halloween recipes.
      30 Vegan Halloween Recipes
    • Collage of four best no bake and dairy free desserts.
      30 Best No-Bake Dairy-Free Desserts

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    close-up of blog author standing in kitchen holding a whisk.

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

    Popular

    • collage of 4 of the recipes from the broccoli cheese soup side dish collection.
      What to Serve with Broccoli Cheese Soup: 25 Best Side Dishes
    • ripe avocados on store shelf.
      How to Buy and Store Avocados So They Last Longer
    • Front view of tofu on a plate.
      How Long Does Tofu Last?
    • close-up overhead of mashed potatoes in white bowl with spoon behind it
      Creamy Dairy-Free Mashed Potatoes

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Affiliate Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, we earn from qualifying purchases.

    This website generates income via ads.

    Copyright © 2023 Watch Learn Eat | Hall Media LLC