Can I make these cupcakes gluten-free?

Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for structure, or add 1/2 teaspoon if it's not included in the mix.

Why did my cupcakes turn out dry?

Over-baking. Be sure to check for doneness with a toothpick at the minimum baking time. Also, measuring flour accurately and not over-mixing the batter helps retain moisture.

Can I use coconut oil instead of canola oil?

Yes, melted coconut oil works as a substitute, but it may slightly alter the flavor and texture. Use refined coconut oil if you want to avoid a coconut taste.

How can I make the cupcakes fluffier?

Ensure your baking powder and baking soda are fresh, and avoid overmixing the batter. Also, letting the batter rest for 5-10 minutes before baking can help improve texture.

How can I make the frosting less sweet?

Reduce the powdered sugar slightly and add a pinch more salt or a tablespoon of cocoa powder to balance the sweetness.

Why did my cupcakes sink in the middle?

Sinking can occur if the oven temperature is too high, causing the cupcakes to rise too quickly and then collapse. It can also happen if you open the oven door too early during baking.

Vegan Chocolate Fudge Cupcakes

Chocolate cupcakes on a wire rack on a white countertop.

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Moist chocolate cupcakes topped with the creamiest, fudgiest chocolate frosting - no one will be able to tell they are vegan!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Yield: 12 Cupcakes 1x
Category: Cakes and Cupcakes
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Cupcakes

1 1/2 cups all purpose flour

1 cup granulated sugar

1/2 cup cocoa powder*

1 teaspoon instant espresso powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup nondairy yogurt*

1 cup nondairy milk

1/2 cup canola oil

2 teaspoons vanilla extract

For the Chocolate Frosting

1 cup non-hydrogenated shortening

1/4 cup vegan butter, softened

3 cups powdered sugar, sifted

1/2 cup cocoa powder, sifted

pinch of salt

3-4 tablespoons nondairy milk

1 teaspoon vanilla extract

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and line a 12-cup cupcake pan with paper liners.
Batter: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, baking soda and salt. In a small bowl or glass measuring cup mix together the nondairy yogurt, canola oil, nondairy milk, and vanilla. Pour wet ingredients into dry ingredients and whisk until combined. Do not over-mix!
Bake: Fill each cupcake liner 3/4 of the way full with batter. Bake for 18-22 minutes or until toothpick inserted into the center of a cupcake comes out clean with only a few crumbs clinging to it. Allow cupcakes to sit in the pan for about 5 minutes before transferring to a wire rack to cool.
Frosting: While cupcakes cool, prepare the frosting. Add non-hydrogenated shortening and softened vegan butter to a large bowl and beat together with an electric hand mixer until well-combined. Sift in powdered sugar and cocoa powder. Add salt, non-dairy milk and vanilla to the bowl. Beat until frosting comes together.
Assembly: Once cupcakes are completely cool, top each with a generous amount of frosting. This can be done using a piping bag or you can simply spread it with a knife or an offset spatula.