Perfect Vegan Chocolate Cupcakes

March 7, 2015

These cupcakes are awesome and so easy to make! You can also turn them into any type of cupcake by adding whatever icing you want, and after that, top them with all kinds of really great stuff like cookies, sprinkles, or whatever you like!


This recipe can double as a cake recipe. All you have to do is pour the entire batter mixture into a large glass casserole dish and bake it the same amount of time, give or take 5 minutes.

If you’re looking for vegan frosting you can check out our recipe here!


  • 3 Cups
  • 6 Tablespoons
    Cocoa powder
  • 2 Teaspoons
    Baking soda
  • 2 Cups
    Sugar (I like to use half and half white and brown sugar)
  • 1 Teaspoon
  • 10 Tablespoons
    Vegetable oil
  • 2 Teaspoons
    Vanilla extract
  • 2 Cups
    Cold water


  1. Preheat oven to 350 degrees. In a big mixing bowl, throw in the flour, cocoa powder, baking soda, sugar, and salt. Mix it all up with a big spoon. Then, make a well in the middle of the dry mixture and add the vegetable oil, white vinegar, vanilla extract, and cold water. If you have a mixer, great! Mix it up till its a nice, smooth consistency and you're ready to bake. See, I told you it was super easy!

  2. Take your cupcake pan and put the little paper cups in. I like to spray the inside of the paper cups with a little canola spray before pouring in the batter. When you're ready to pour, use a soup ladle and fill the cups about 3/4 of the way full. Then pop them into the oven and bake about 25 to 30 minutes. Poke the middle cupcake with a toothpick to check that they are done. Depending on how hot your oven *really* gets, this might only take 20 minutes, so be sure to check up on them.

  3. After they've cooled, get yourself some vegan frosting and throw a cupcake decorating party! :)


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