How to make Vegan Moist Chocolate Cupcakes recipe

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These vegan moist chocolate cupcakes are the perfect treat for any occasion. Made with vegan ingredients, these cupcakes are sure to be a hit with everyone. The cupcakes are made with cocoa powder, almond milk, and vegan butter, giving them a rich and decadent flavor. The cupcakes are also incredibly moist, thanks to the addition of applesauce and coconut oil. To top it off, these cupcakes are topped with a vegan chocolate frosting, making them even more irresistible. Whether you're looking for a vegan dessert for a special occasion or just a delicious treat, these vegan moist chocolate cupcakes are sure to please.


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, whisk together the melted vegan butter, almond milk, applesauce, coconut oil, sugar, and vanilla extract until combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Divide the batter evenly among the 12 cupcake liners.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely before frosting.

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