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
These chocolate cupcakes use cocoa, oil and water, with no eggs, milk or butter in the batter. A piece of dark chocolate is tucked into each cupcake before baking for an extra chocolate centre.Dietary note: For a vegan result, choose chocolate labelled vegan and dairy-free. Product ingredients vary.
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%
Instructions
- Preheat the oven to 350°F (180°C). Line a cupcake pan with paper liners.
- Mix the flour, cocoa, sugar, baking powder and salt in a bowl.
- Add the water, vanilla, vinegar or lemon juice, and oil. Whisk until the batter is combined.
- Spoon a little batter into each liner, add a piece of dark chocolate and cover with more batter, leaving room for the cupcakes to rise.
- Bake for 18–20 minutes. Let the cupcakes cool enough to handle before removing from the pan.
Video
Notes
The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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