Chocolate vegan cupcakes with buttercream frosting

You’ll need only 9 basic pantry ingredients to make these easy chocolate vegan cupcakes with buttercream frosting (plus an extra 4 ingredients for the buttercream), and of course the frosting is a totally optional extra. For a snack we forgo the frosting, but if its a celebration we lather it on. Of course.

I made these back in blackberry season in Australia,  6 months ago, but of course in in the Northern hemisphere the blackberries are ripe and it is tea perfect time to bake these Chocolate vegan cupcakes with buttercream frosting. In Summer it is a daily practice of ours to go for an early morning walk to harvest the sweet juicy fruit on the vines growing around town, and my freezer still has tubs full of our frozen harvest. Even through the blackberry bush is a noxious weed here, I am (perhaps a little selfishly) grateful that i get to pick this amazing little fruit for free, and show my children how to harvest natures bounty when you find.

There is a lot to be said for picking fruit from nature. It is not just about the actual enjoyment, the berry stained hands or the connection to where our food grows- but the deliberate attention to picking food from where it comes from in order to cut down on plastic waste.

Choclate vegan cupcakes with buttercream frosting

Choclate vegan cupcakes with buttercream frosting

What ingredients do I need for the Chocolate vegan cupcakes with buttercream frosting

Keeping this post short and sweet today. These chocolate vegan cupcakes with buttercream frosting are honestly so easy, use no hard-to-find ingredients, are chocolaty, moist, delicious, dairy free, egg free, sweetened with coconut sugar and don’t use flax or chia eggs.

Here is what you will need:

  • Plant based milk (I used Bonsoy)- you can use any milk, but lower fat milks (like rice) might alter the crumb of teh cupcakes
  • Light flavoured oil– I used olive oil, but sunflower or grape seed would be fine too. I avoid ‘vegetable oil’ as it is almost always filled with genetically modified canola or soy bean oil
  • Apple cider vinegar– the use of vinegar in combination with baking powder replaces egg for this recipe, so please don’t omit the vinegar. You can use white vinegar too.
  • Coconut sugar– I love the flavour of coconut sugar, and it can easily be substituted for brown or rapadura sugar too.
  • Vanilla extract– always!
  • Plain flour– need I say more?
  • Cacao powder or doth processed cocoa, which ever you prefer.
  • Baking powder, baking soda and salt- the usuals
  • For the optional butter creamvegan butter, icing sugar, more vanilla and berries.

Thats it! If you have all the ingredients in the pantry, happy baking. As always, we welcome any feedback, questions or reviews below and we endeavour to reply to you ASAP.

If you’re after some other vegan snack food, you may like:

Choclate vegan cupcakes with buttercream frosting

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Choclate vegan cupcakes with buttercream frosting

Chocolate vegan cupcakes with buttercream frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: panaceaspantry
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 6-8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Easy vegan cupcakes with buttercream frosting- the perfect mini celebration cakes, and made with fresh blackberries (no food dye). They are moist, fluffy, flavoursome and perfect with or without the buttercream.



For the cupcakes

1/2 cup (125ml) soy milk (or preferred plant based milk)
1 tsp apple cider vinegar
1/2 cup (125ml) light-flavoured oil
3/4 cup (165g) coconut sugar
1 tsp (5ml) pure vanilla extract
1 cup (132g) plain flour
1/3 cup (35g) raw cacao powder
1 tsp baking powder
1/2 baking powder
1/4 tsp salt


50g vegan butter
1/2 cup (75g) powdered, organic sugar
2 tsp (10ml) pure vanilla extract
1/4 cup blackberries


1. Preheat the oven to 180 degrees C. Line a 6 muffin tray with patty pans.

2. In a large mixing bowl, mix milk and vinegar and set aside for 5 minutes to create a buttermilk. Once thickened, add oil, sugar and vanilla and whisk to combine.

3. Sift dry ingredients into the bowl, then gently whisk until the batter just comes together. You want it to be smooth but not over mixed- as soon as the lumps disappear then you’re done. Spoon into patty pans until 3/4 full (no more, as they rise a fair bit). Bake for 16-20 mins, or until an inserted skewer comes out with only a few crumbs.

4. Allow cupcakes to cool 5 mins before turning onto a wire rack. Allow to cool completely before icing.

5. MAKE BUTTERCREAM. add all ingredients to a small mixing bowl. Using an electric beater, whip for a few minutes or until light and fluffy. Pipe onto cold cupcakes and enjoy!

  1. Wow, the favor is amazing! I made these with gluten free flour and they were a little crumbly. Any ideas on what I can added to make them stay together better? I also wanted to let you know, I make your peanut butter chocolate tart every thanksgiving and it is always a huge hit. Thanks for giving the plant based community some great treats.

    1. Hi Cindy 🙂 Thanks so much for your feedback- I’m so glad your family enjoy that tart. It’s so indulgent, and just wonderful to celebrate with.

      Did you use an all purpose GF flour?

  2. Awesome recipe, thanks!! The cupcakes turned out so nice and soft. I used almond milk and regular vegetable oil. The chocolate blackberry combo is delish and looks so pretty!

    1. Hi Ashima. Thank you for the wonderful review, and letting us know your alterations. I’m so happy you enjoyed them.

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