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Vegan Chocolate Cupcake Recipe

14 April 2022

This weekend we’re celebrating the Easter holidays, and cupcakes felt like the perfect way to share the joy. This vegan chocolate cupcake recipe is easy to serve and even easier to eat, these individual-sized, chocolate-packed vegan treats are ideal for birthdays, office parties, potlucks, family gatherings, holidays, cheering up the neighbors — or, you know, snacks for you, every day of the week!

The best thing about cupcakes is they’re a handy way to serve cake to a large number of people. You don’t need to deal with the fuss of having to cut or portion the cake. And a cupcake display can be even more impressive than a regular cake, because it looks so abundant!


We hope you’ll try this vegan chocolate cupcake recipe. It’s ideal for chocolate lovers who have a sweet tooth, but want plant-based treats. The dark chocolate in the frosting gives a nice texture, and the cakes themselves are not overly sweet.


We added Supplant chocolate-dipped strawberries for a springtime touch. In other seasons, you could dip dried fruits or vegan marshmallows, or top your cupcakes with edible flowers for a festive occasion. Enjoy!


Vegan Chocolate Cupcake Recipe



For the cupcakes

1 ½ cups unsweetened soy milk 

1 TB apple cider vinegar 

2 ⅓ cups fine sugar 

½ cup dairy-free butter spread 

2 ½ cups sifted plain flour 

1 tsp baking soda 

½ cup cocoa powder 

½ tsp instant coffee granules 

½ tsp salt 

For the topping

½ cup cocoa powder 

4 cups icing sugar 

½ cup dairy-free butter spread 

½ cup unsweetened soy milk or other alternative milk 

1 ½ bars grated Supplant dark chocolate 

24 fresh strawberries for decoration




To make the 24 cupcakes:

1) Preheat the oven to 350°F. Line cupcake tins with paper cupcake liners. 

2) Whisk together the soy milk and cider vinegar and set aside. 

3) Sift together flour, cocoa, and baking soda, then stir in coffee granules and salt. 

4) Cream together the sugar and butter alternative, then add the dry ingredients to the wet ingredients. Stir together until just combined. 

5) Divide mixture into cupcake liners and bake for 25 minutes, or until the cakes are springy to the touch. 

6) Leave to cool completely while you prepare the frosting. 

To make the frosting:

1) Blend cocoa powder, icing sugar, and butter spread together in a food processor.  

2) Gradually pour in the soy milk, with the processor running, until the frosting is smooth and fluffy. Stir in  (equivalent to 1 bar) of the grated Supplant chocolate. 

3) Pipe the frosting around the edges of the cupcakes, leaving a well. Sprinkle grated chocolate around the frosting circles.


To complete the cupcakes:

1) Melt the remaining  cup (equivalent to ½ bar) of grated Supplant dark chocolate over a bowl of hot water or in the microwave for 20 seconds or so. 

2) Dip each strawberry into the melted chocolate then place carefully onto a plate to allow the chocolate to cool and solidify. 

3) Once ready, place one strawberry on top of each cupcake.  


We hope you enjoy this Vegan Chocolate Cupcake Recipe as much as we did! If you’d like to see more recipes like this, please comment to let us know.

Get your Supplant dark chocolate bars via our online store.

To read more of our blogs and recipes, simply head here!