If you’re a fan of chocolate and crave bite-sized treats, these vegan mini chocolate cupcakes are the perfect indulgence. They’re rich, moist, and packed with deep chocolate flavor, all while being 100% plant-based.
Whether you’re vegan, dairy-free, or simply seeking a healthier dessert option, this recipe delivers on taste without compromise. Plus, making mini cupcakes means you get the joy of a perfect portion every time — no guilt, just pure delight.
These cupcakes are incredibly easy to whip up, ideal for parties, snack times, or just satisfying your sweet tooth any day of the week. With simple pantry ingredients and straightforward steps, you’ll be amazed at how delicious vegan baking can be.
Ready to impress your friends and family? Let’s dive into the best 24 vegan mini chocolate cupcake recipe that you’ll want to make again and again!
Why You’ll Love This Recipe
These mini chocolate cupcakes are a game changer for several reasons. First, they’re completely vegan, making them suitable for those with dietary restrictions or anyone wanting to eat a little lighter.
Second, the recipe uses everyday ingredients like cocoa powder, almond milk, and apple cider vinegar to create a tender crumb and intense chocolate flavor.
Another reason to love this recipe is its versatility — you can customize the cupcakes with different frostings, toppings, or mix-ins. They bake quickly, perfect for last-minute dessert cravings, and they freeze well, so you can prepare a batch ahead of time.
Plus, who doesn’t love a mini cupcake? They’re perfectly portioned, adorable, and endlessly shareable.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/4 cups (150g) |
| Cocoa powder (unsweetened) | 1/3 cup (35g) |
| Baking soda | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Granulated sugar | 3/4 cup (150g) |
| Brown sugar | 1/4 cup (50g) |
| Unsweetened almond milk (or any plant-based milk) | 1 cup (240ml) |
| Vegetable oil (or melted coconut oil) | 1/3 cup (80ml) |
| Apple cider vinegar | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
| Vegan chocolate chips (optional) | 1/2 cup (90g) |
Equipment
- Mini cupcake pan (24-cup capacity)
- Mixing bowls (medium and large)
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
- Electric mixer or hand whisk (optional but helpful)
- Parchment paper liners for mini cupcakes
Instructions
- Preheat your oven to 350°F (175°C). Line your mini cupcake pan with parchment paper liners or lightly grease each cup to prevent sticking.
- In a large bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar. Make sure the cocoa powder is well-sifted to avoid lumps.
- In a medium bowl, combine the wet ingredients: almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Whisk until fully blended.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula or whisk. Mix just until combined — overmixing can make the cupcakes tough.
- If using, fold in the vegan chocolate chips carefully to distribute evenly.
- Scoop the batter into the prepared mini cupcake pan, filling each cup about 3/4 full for a perfect dome.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely before frosting.
- Once cooled, frost the cupcakes with your favorite vegan frosting or dust with powdered sugar. Enjoy!
Tips & Variations
Pro Tip: For extra moist cupcakes, you can substitute half the almond milk with brewed coffee — it intensifies the chocolate flavor beautifully!
You can easily customize this recipe by adding chopped nuts, shredded coconut, or dried fruit to the batter for extra texture and flavor. For a festive twist, try topping with vegan whipped cream and fresh berries.
If you want a gluten-free version, swap the all-purpose flour for a gluten-free blend that measures cup-for-cup. Just be sure it contains xanthan gum or a similar binder to keep the cupcakes tender.
For frosting, try a simple vegan chocolate ganache made by melting vegan chocolate chips with coconut cream, or a classic vegan buttercream using vegan margarine and powdered sugar. For more creative vegan dessert ideas, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Nutrition Facts
| Nutrient | Per Mini Cupcake (estimated) |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 18g |
| Fat | 5g |
| Saturated Fat | 1g |
| Protein | 1.5g |
| Fiber | 2g |
| Sugar | 12g |
Note: Nutrition varies depending on the exact brands and ingredients used.
Serving Suggestions
Mini chocolate cupcakes are perfect for parties, afternoon snacks, or even as a sweet breakfast treat when paired with a cup of coffee or plant-based milk. Serve them with vegan ice cream or a fresh fruit salad for a balanced dessert.
For a fun twist, try stacking them with layers of fruit preserves or vegan chocolate mousse in a dessert trifle. These cupcakes also pair wonderfully with other vegan treats — if you love vegetable-forward meals, you might enjoy browsing our Peruvian Vegetable Recipes for Flavorful Healthy Meals or our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for savory inspiration.
Conclusion
Whether you’re celebrating a special occasion or simply want to enjoy a decadent yet wholesome treat, these vegan mini chocolate cupcakes are sure to satisfy your chocolate cravings. They combine rich flavor with the benefits of plant-based ingredients, making them a guilt-free pleasure for anyone.
This recipe is approachable for bakers of all skill levels and offers plenty of room for personalization. Plus, the mini size makes them ideal for portion control and sharing with friends and family.
Don’t forget to bookmark this recipe and come back whenever you want a quick, delicious vegan dessert. Happy baking!
📖 Recipe Card: Best 24 Vegan Mini Chocolate Cupcakes
Description: Deliciously moist and rich vegan mini chocolate cupcakes perfect for any occasion. Easy to make with simple plant-based ingredients.
Prep Time: PT15M
Cook Time: PT15M
Total Time: PT30M
Servings: 24 mini cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line mini muffin tin with liners.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk almond milk, oil, vinegar, and vanilla.
- Pour wet ingredients into dry and mix until just combined.
- Fold in dairy-free chocolate chips if using.
- Spoon batter into liners, filling each about 2/3 full.
- Bake for 14-16 minutes or until a toothpick comes out clean.
- Let cool completely before serving.
Nutrition: Calories: 110 kcal | Protein: 1.5 g | Fat: 5 g | Carbs: 16 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best 24 Vegan Mini Chocolate Cupcakes”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Deliciously moist and rich vegan mini chocolate cupcakes perfect for any occasion. Easy to make with simple plant-based ingredients.”, “prepTime”: “PT15M”, “cookTime”: “PT15M”, “totalTime”: “PT30M”, “recipeYield”: “24 mini cupcakes”, “recipeIngredient”: [“1 1/2 cups all-purpose flour”, “1 cup granulated sugar”, “1/4 cup unsweetened cocoa powder”, “1 tsp baking soda”, “1/2 tsp salt”, “1 cup almond milk”, “1/3 cup vegetable oil”, “1 tbsp apple cider vinegar”, “1 tsp vanilla extract”, “1/2 cup dairy-free chocolate chips (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and line mini muffin tin with liners.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, whisk almond milk, oil, vinegar, and vanilla.”}, {“@type”: “HowToStep”, “text”: “Pour wet ingredients into dry and mix until just combined.”}, {“@type”: “HowToStep”, “text”: “Fold in dairy-free chocolate chips if using.”}, {“@type”: “HowToStep”, “text”: “Spoon batter into liners, filling each about 2/3 full.”}, {“@type”: “HowToStep”, “text”: “Bake for 14-16 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let cool completely before serving.”}], “nutrition”: {“calories”: “110 kcal”, “proteinContent”: “1.5 g”, “fatContent”: “5 g”, “carbohydrateContent”: “16 g”}}
