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Vegan Double Chocolate Cupcakes

It's easy, super gooey and so indulgent! Airy, fluffy and beginner-friendly.
Course Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 cupcakes
Calories 424kcal


  • Icing bag and nozzle
  • Kitchen scales
  • Cupcake tin and liners



  • 225 ml almond milk or other unsweetened plant milk
  • 3 tsp vinegar
  • 115 g vegan butter melted
  • 70 g white sugar equals ½ cup of white sugar
  • 130 g plain white flour equals 1 cup of plain white flour
  • 3 tsp baking powder
  • 6 tbsp cocoa powder


  • 180 g vegan butter
  • 300 g icing sugar
  • ½ tsp vanilla extract
  • 6 tbsp cocoa powder
  • ½ tsp almond milk unsweetened
  • Optional toppings: sprinkles, powdered sugar, cocoa nibs, rose petals



  • Combine almond milk and vinegar (to create what is called vegan sour milk). Stir and set aside.
  • In a separate bowl mix melted butter and sugar.
  • Pour over your sour milk and stir.
  • In a separate bowl, sift all your dry ingredients. Mix well.
  • Add your wet mixture to your dry ingredients and mix until just combined. Don’t overmix.
  • Line your cupcake tin with paper.
  • Pour or spoon in your mixture until the cupcake mould is ¾ full.
  • Bake at 180°C / 356°F (fan oven) for 20-25 minutes. Remove the cupcakes when a wooden pick inserted into the middle comes out clean. 
  • Remove the cupcakes when a wooden pick inserted into the middle comes out clean. 


  • Whisk together all your icing ingredients using a metal or electric whisk. It’s very important that your icing is stiff and holds its shape.
  • Check if your icing is stiff enough. Run a fork, spoon or spatula through the icing. If it stays still and firm, your icing is ready. If not, add more icing sugar one tbsp at a time.
  • Grab your icing and spoon it into your icing bag to fill it.
  • When filled, grab your bag and turn the top a few times to secure it. Try to squeeze out any air bubbles that might be in there. 
  • Start at the outer side and create a spiralling circle on top of your cupcake. Move slowly but firmly.
  • Optional step: top off with powdered sugar.


  • Do not overmix your cupake mixture. When you're adding your wet ingredients to your dry mixture, make sure you've mixed them until just combined.
  • Do not overfill your cupcake tin. Fill only about ¾ full.
  • The perfect cupcake needs stiff icing that holds its shape. If your icing is not stiff enough, add more powdered sugar.
  • Make sure to remove any air bubbles in your icing.
  • Practice the first icing swirl on a plate before icing your first cupcake.


Calories: 424kcal | Carbohydrates: 57g | Protein: 3g | Fat: 23g | Saturated Fat: 2g | Sodium: 249mg | Potassium: 299mg | Fiber: 3g | Sugar: 32g | Vitamin A: 1252IU | Calcium: 113mg | Iron: 2mg