Basic Vegan Chocolate Cupcakes


If anyone knows how to make perfect, everyday, basic vegan chocolate cupcakes, it would be the dynamic duo Isa Chandra Moskowitz and Terry Hope Romero. This recipe was shared with us from their popular cookbook, Vegan Cupcakes Take Over the World, in honor of Rosh Hashanah.

These basic vegan chocolate cupcakes are kosher parve, and pair well with your favorite dairy-free frosting. However, they really shine when topped with Isa and Terry’s vegan chocolate mousse frosting.

Your Basic Vegan Chocolate Cupcakes Recipe

Special Diet Notes: Basic Vegan Chocolate Cupcakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

Your Basic Vegan Chocolate Cupcake
Prep time
Cook time
Total time
This recipe was shared with us from Vegan Cupcakes Take Over the World. Top it with Isa and Terry's Vegan Chocolate Mousse Frosting for true decadence.
Serves: 12 cupcakes
  • 1 cup soy milk or your favorite dairy-free milk beverage
  • 1 teaspoon apple cider vinegar
  • ¾ cup sugar
  • ⅓ cup canola oil or your favorite baking oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract or more vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  1. Preheat your oven to 350°F and line a muffin pan with cupcake liners.
  2. Whisk together the soy milk and vinegar in a large bowl. Add the sugar, oil, vanilla extract and almond extract. Beat till foamy.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
  4. Add in 2 batches to the wet ingredients. Beat until no large lumps remain (a few tiny lumps are okay).
  5. Pour the batter into your liners, filling three-quarters of the way.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Transfer to cooling rack and cool completely before frosting.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I’m looking forward to trying this recipe soon!
    Do you know if this recipe is good as a sheet cake? Or only cupcakes?

  2. Pingback: Vegan Chocolate Mousse Frosting or Topping Recipe

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