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Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes

These Vegan Chocolate Cupcakes are amazingly moist, light and topped with a delicious drizzle of silky chocolaty glaze.
Course Vegan
Servings 12 cupcakes
Author Marisa


  • 1 cup canned coconut milk well stirred then measured out
  • 1 cup pure cane sugar I used Redpath sugar
  • 1/3 cup canola oil
  • 3 teaspoons apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/3 cup unsweetened baking cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 cup of icing sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons of light corn syrup
  • 2 to 3 tablespoons of almond milk depending on how thin you want the glaze
  • sprinkles optional


  • Preheat the oven to 350 degrees F.
  • Line a 12 cup, cupcake pan with cupcake liners.
  • In a large mixing bowl, beat together the coconut milk, sugar, oil, vinegar and vanilla until combined.
  • In another bowl, whisk together the the flour, cocoa powder, baking soda, and the salt just until there are no more clumps.
  • Slowly beat in the flour mixture in with the wet ingredients just until smooth and you no longer see any bits of flour.
  • Spoon the batter evenly into the 12 cupcake liners, filling just about two-thirds full.
  • Bake in the preheated oven for about 20 to 24 minutes. (Mine were ready in 22 mins.)
  • When ready the cupcakes should spring back easily when gently pressed down or when a toothpick inserted in the middle comes out clean.
  • Let the cupcakes cool completely before glazing.
  • In a medium sized bowl, whisk together the icing sugar, cocoa powder, corn syrup and almond milk until smooth. (You can add extra almond milk depending on how thin you prefer the glaze).
  • Spoon a heaping teaspoon of chocolate glaze onto each cupcake.
  • Top with sprinkles of your choice.


Partially adapted from "Oh She Glows" website on her fail proof Vegan Chocolate Cupcakes with Salted Buttercream. (With a few switch-ups)