How to make Vegan Mini Chocolate Chip Cupcakes recipe

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These vegan mini chocolate chip cupcakes are the perfect bite-sized treat for any occasion. They are made with vegan-friendly ingredients like almond milk, coconut oil, and vegan chocolate chips. The cupcakes are moist and fluffy, with a rich chocolate flavor and a hint of sweetness. The mini size makes them perfect for sharing, and the vegan-friendly ingredients make them a great option for those with dietary restrictions. Enjoy these vegan mini chocolate chip cupcakes as a snack, dessert, or anytime treat!


Preheat oven to 350°F (175°C). Line a mini cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the almond milk, coconut oil, sugar, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the vegan chocolate chips.
Fill each cupcake liner about 3/4 full with the batter.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before serving.

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