These Easy Chocolate Cupcakes are rich, moist, and bursting with chocolatey goodness. They’re also dairy-free, egg-free, and vegan-friendly. They’re a breeze to make, requiring just two bowls and a whisk—no mixer needed!

An Easy Vegan Chocolate Cupcake cut in half showing its perfect fluffy inside texture.

Chocolate Heaven: Quick & Easy Vegan Chocolate Cupcakes Recipe

These Easy Vegan Chocolate Cupcakes are super moist, wonderfully fluffy, and packed with that irresistible chocolatey goodness we crave.

Plus, these cupcakes are egg-free, dairy-free, and vegan-friendly, so everyone can enjoy them. Whether you’re baking for a vegan friend, someone with food allergies, or just want a healthier option, these cupcakes have got you covered. They are made with pantry staples (no applesauce) you probably already have on hand.

Whether you’re celebrating a birthday, hosting a party, bringing a treat for your kid’s class, or just craving something sweet, these cupcakes are the perfect choice. They’re versatile enough to suit any occasion and sure to put a smile on everyone’s face.

Food Allergy Friendly Cupcakes To The Rescue!

As a mom with a highly allergic kid, navigating social events can feel like walking through a minefield of possible food triggers. But let me tell you about my lifesaver: Frozen Cupcakes. They’ve been an absolute game-changer for me and my daughter.

I whip up a batch ahead of time and pop them in the freezer so they’re always ready for school parties, birthdays, you name it. Social events used to stress me out, but my daughter never feels left out, thanks to these cupcakes (and my vanilla ones). I jazz them up with sprinkles, chocolate chips, you name it, and they steal the show every time!

eggless and dairy-free Chocolate Cupcakes with chocolates frosting and chocolate sprinkles.

What To Love About This Recipe

Easy to make – With just two bowls and a whisk, you can whip up a batch in no time. It’s all about simplicity without sacrificing flavor.

Made with Everyday Ingredients – Forget complicated recipes with a laundry list of ingredients. These cupcakes require pantry staples you likely already have on hand, making them perfect for spontaneous baking urges.

Perfect for Everyone – Whether you’re vegan, allergic to eggs, or avoiding dairy, these cupcakes are here to satisfy your sweet tooth. They’re made without eggs or dairy products but still deliver on taste and texture.

Dreamy Texture & Flavor – One bite into these cupcakes will greet you with a moist and fluffy texture complemented by the intense flavor of cocoa. It’s chocolate heaven in every bite!

Fun for Any Occasion – Whether you’re celebrating a birthday, bringing treats to your kid’s class, hosting a party, or just craving something sweet, these cupcakes are the perfect choice. They’re versatile enough to suit any occasion.

Ingredients You’ll Need, Substitutions & Notes

Ingredients needed to make eggless, dairy-free and Easy Chocolate Cupcakes with name tags.

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • All-purpose flour: Provides structure and texture to the cupcakes. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
  • Cocoa Powder: Adds rich chocolate flavor and that signature dark color. I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking powder, allowing your baked goods to rise; this is especially important in egg-free baking. 
  • Granulated sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
  • Baking powder: Acts as a leavening agent, helping the cupcakes rise. Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
  • Salt: Balances the sweetness and enhances the flavor. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Dairy-free milk: Any non-dairy milk works great here. I recommend a neutral-tasting milk like soy or oat milk.
  • Vinegar: Adds acidity, reacting with the baking powder to create lift and fluffiness in the cupcakes. You can use apple cider vinegar or white vinegar.
  • Pure vanilla extract: Infuses the cupcakes with delicious vanilla flavor. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
  • Neutral-tasting oil: Provides moisture to the cupcakes. Choose a neutral-tasting oil like vegetable or canola oil.
  • Espresso powder: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. Alternatively, you can also add two teaspoons of strong coffee instead.

Process Overview: How To Make Chocolate Cupcakes Without Egg and Dairy Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk together flour, cocoa powder, sugar, baking powder, and salt in a large bowl. Set aside.

dry ingredients to make baked eggless, dairy-free Chocolate Cupcakes in a bowl.

Step 2 – Whisk Wet Ingredients

Whisk together milk, vinegar, vanilla, oil, and espresso powder in a mixing bowl.

wet ingredients to make eggless, dairy-free Chocolate Cupcakes in a cupcakes in a bowl.

Step 3 – Combine Dry & Wet Ingredients

Add wet ingredients to the drying ingredients; mix and combine.

Step 4 – Pour Batter into Baking Pan

Fill cupcake liners with the batter about two-thirds full.

unbaked eggless, dairy-free Chocolate Cupcakes in a cupcakes pan.

Step 5 – Bake

Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.

Step 5 – Decorate

Decorating cupcakes is fun and a great way to add a personal touch. This time, I decorated the cupcakes with my favorite Chocolate frosting and chocolate jimmies. The only change I made to my frosting recipe was using dairy-free butter and dairy-free chocolate. But feel free to use your other decoration ideas to create your own unique cupcakes!

Easy egg-free and dairy-free Chocolate Cupcakes with chocolates frosting and chocolate sprinkles.

Recipe Tips

  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Make sure to sift the flour and cocoa to avoid any lumps in the batter.
  • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
  • Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
  • Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.
  • Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
  • Bake the cupcakes as soon as the batter is ready. 
  • Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
  • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean. 
  • Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.

Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

an Easy eggless and dairy-free Chocolate Cupcake with chocolates frosting and chocolate sprinkles.

Variations & Additions

  • Experiment with different flavored extracts like almond or peppermint for a unique twist.
  • Add chopped nuts or Oreos to the batter for a fun and festive touch.
  • Mini Cupcakes – Fill mini liners only halfway and bake for 10-12 minutes at 350° F (180° C).

Storing and Freezing Instructions

Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.

Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.

Frequently Asked Questions

Can I use a different type of flour?

Yes, you can use a gluten-free all-purpose flour blend if you have a gluten allergy or intolerance.

Can I use a different type of oil?

Yes, you can use any neutral-tasting oil, such as vegetable or canola oil.

Can I use a different type of vinegar?

Yes, you can use either apple cider vinegar or white vinegar in this recipe. They both work equally well.

Can I omit the espresso powder?

Absolutely, but I highly recommend keeping it in for that extra depth of flavor.

Can I use regular milk instead of non-dairy milk?

Yes, you can use dairy milk if you’re not vegan, have a dairy allergy, or are lactose intolerant.

Can I make these cupcakes ahead of time?

You can bake the cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving.

Easy Chocolate Cupcake cut in haft showing its fluffy inside texture.

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Recipe Card 📖

An Easy Vegan Chocolate Cupcake cut in half showing its perfect fluffy inside texture over a white surface.

Easy Vegan Chocolate Cupcakes

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero
These Ultimate Easy Chocolate Cupcakes are rich, moist, and bursting with chocolatey goodness. They're also dairy-free, egg-free, and vegan-friendly. They're a breeze to make, requiring just two bowls and a whisk—no mixer needed!
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes

Ingredients
 

  • 1 ½ cup (210 g) all-purpose flour sifted
  • 5 tablespoons (37 g) cocoa powder sifted
  • 1 cup + 2 tablespoons (225 g) granulated sugar
  • 1 ½ teaspoon (6 g) baking powder
  • ½ teaspoons (2 g) salt
  • 1 cup + 2 tablespoons (270 ml) milk (non-dairy or dairy milk work)
  • 2 teaspoons (10 ml) vinegar
  • 1/3 cup (80 ml) neutral-tasting oil
  • 2 teaspoons (10 ml) vanilla
  • 1 teaspoon espresso powder (optional)

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Preheat oven to 350º F (180º C). Line a 12- cupcake pan with cupcake liners.
  • In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. Set aside.
  • In a mixing bowl, whisk together milk, vinegar, vanilla, oil and espresso powder.
  • Add wet ingredients to the dry ingredients; mix to combine.
  • Fill cupcake liners with the batter about two-thirds full.
  • Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.
  • Decorate as your heart desires. I used chocolate frosting and chocolate jimmies.
Oriana’s Notes
 
Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.
Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.
Cupcakes Chocolate Frosting: This time, I decorated the cupcakes with my favorite Chocolate frosting and sprinkles. The only change I made to my frosting recipe was using dairy-free butter and dairy-free chocolate. But feel free to use your other decoration ideas to create your own unique cupcakes!
Mini Cupcakes: Fill mini liners only halfway and bake for 10-12 minutes at 350° F (180° C).
 
Food Allergy Swaps
  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
 
Variations & Additions:
  • Experiment with different flavored extracts like almond or peppermint for a unique twist.
  • Add chopped nuts or Oreos to the batter for a fun and festive touch.
  • Mini Cupcakes – Fill mini liners only halfway and bake for 10-12 minutes at 350° F (180° C).
 
Recipe Tips
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Make sure to sift the flour and cocoa to avoid any lumps in the batter.
  • Preheat the oven for at least 15 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
  • Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
  • Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.
  • Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
  • Bake the cupcakes as soon as the batter is ready. 
  • Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
  • Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean. 
  • Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
 
 
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. 
 
Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!
 
Please note that nutritional information is a rough estimate and can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Serving: 1 cupcake without frostingCalories: 220kcalCarbohydrates: 37gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 3mgSodium: 162mgPotassium: 87mgFiber: 1gSugar: 23gVitamin A: 36IUCalcium: 63mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 220
Keyword chocolate cupcakes dairy-free egg-free Eggless recipe Vegan

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5 from 2 votes (2 ratings without comment)

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2 Comments

  1. 5 stars
    Great!!!!! I made these with gluten free flour for my daughter’s birthday. Consistency with perfect!