Vegan Chocolate Cupcakes

Total Time
5 mins
25 mins
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  1. Mix dry ingredients.
  2. Mix wet ingredients into dry ingredients.
  3. Bake in greased muffin tins at 375 for 25 minutes.
Most Helpful

4 5

Perfectly lovely, especially considering they are virtually fat-free.

4 5

I modified this recipe a bit. I used oil instead of applesauce, part non dairy milk and part water, decreased the vinegar to 1 T., which was enough to activate the baking soda, and added 1/2 tsp. baking powder and an extra 1/2 tsp. salt. The result was delicious cupcakes. They didn't have domed tops, but rather had slightly rounded tops which in my experience is typical of vegan cupcakes.

1 5

Well, I gave it one star ["didn't like it"] because there was no other option that could translate my feelings regarding these "cupcakes;" this term being used extremely loosely. Perhaps a more fitting term would be Satan Lumps. Aside from the introductory distaste of vinegar (an ingredient best left to a salad or pasta dish), the Satan Lumps lacked overall flavor. However, what they lacked in flavor, they more than made up for in amorphous, gelatinous pure-evil. I feel uncomfortable dredging up the memories from this ill-fated venture in the kitchen, which I believe to now be unusable. A warning of the terrifying nature of these "cupcakes" would have been much appreciated. I, thus, feel obliged to herald just a cry to other baking adventurers. Please don't make these "cupcakes." You've been warned.