Vegan Chocolate Cupcakes
These vegan chocolate cupcakes are incredibly moist and loaded with deep cocoa flavor and a touch of vanilla. Made with white vinegar to activate the baking soda for a beautifully airy, tender crumb, and topped with a piece of dark chocolate that melts slightly during baking. No eggs, no milk, no butter. A classic, reliable chocolate cupcake recipe. Also try my Vegan Chocolate Cupcakes (New Recipe), Brownie Cupcakes, or Chocolate Cupcakes in Air Fryer.
Super Moist Chocolate Cupcakes | No Egg No Milk No Butter Cake
Ingredients
- 1 ½ cup (225 g) All-Purpose Flour
- 1/3 cup (40 g) Cocoa Powder
- 1 ¼ cup (225 g) Granulated Sugar
- 1 tsp (5 g) Baking Powder
- 1/2 tsp (2 g) Salt
- 1 cup + 1 tbsp (250 ml) Water
- 1 tsp (5 ml) Vanilla Extract
- 1/2 tsp (3 ml) White Vinegar or Lemon Juice
- 1/2 cup (120 ml) Vegetable Oil
- Dark Chocolate 80%
