These vegan chocolate chip cupcakes with chocolate frosting are a popular recipe the whole family will love. They are easy to make and full of flavor; think of chocolate chip cookies in a cupcake form.
I love all things chocolate chip, just all things chocolate, anything.
In my world, you just can’t go wrong if chocolate is involved.
These easy vegan chocolate chip cupcakes are a perfect blend of vanilla and chocolate. The frosting might look messy, but dang, it’s good!
When I first made these, and after my husband tried them, he thought they tasted like the Ebler Kebbler cookies, you know, the vanilla and chocolate sandwich ones.
I can’t say I disagree with him, but they are even better.
These cupcakes are so quick and easy to whip up that I usually make these for Birthday parties.
These are perfect for when my kids are invited to birthday parties, so the parent doesn’t have to worry about having a vegan option.
I often throw them in the freezer, so I always have some ready to go.
I don’t know how your family does non-vegan birthday parties, but I always bring a treat for my kids, so they don’t have to sit and watch everyone eat a treat.
I brought these to the end-of-the-year soccer party, and one of my kid’s non-vegan friends raved about these and continues to whenever I see him.
He would rather eat these than those bright, intense, frosting, non-vegan cupcakes people like to bring to parties.
I feel like these cupcakes are best the day they are made, but as I said above, I freeze them all the time, and the kids have no problem eating them.
Vegan Chocolate Chip Cupcake Recipe Q&A
Can I make this into a cake?
Yes, this recipe makes a delicious cake. If you want a layer cake, I would double the recipe.
Grease the pans well and bake, checking at the 25-minute mark.
It will likely take from 25to 35 minutes, depending on the size of the pan you use.
Can I use coconut oil?
Yes, you would want to use melted coconut oil, cool it a bit, and use it in place of the oil.
I wouldn’t use olive oil for the best results because it’s too strong of a flavor for these.
You can try using avocado oil if you don’t want to use vegetable or canola oil.
Can I make these cupcakes gluten-free?
Yes, you can use all-purpose gluten-free flour in a 1:1 ratio.
Are chocolate chips vegan?
Most chocolate chips have milk fat in them, but not at all of them.
Enjoy Life has vegan chocolate chips and are usually at most grocery stores.
Often store brands have a version of vegan chocolate chips available.
If you live near Trader Joe’s, their semi-sweet chocolate chips are vegan.
What ingredients do you need for these easy vegan chocolate chip cupcakes?
Check out the recipe card at the bottom of the post for the full recipe. This is made with simple ingredients you likely have on hand.
- vegan butter
- vegetable oil (or canola oil)
- brown sugar
- white sugar
- flax egg or egg replacer
- all-purpose flour
- baking powder
- plant milk (soy milk, unsweetened almond milk, oat milk, cashew milk, whichever you prefer)
- vanilla extract
- vegan chocolate chips
- powdered sugar
- unsweetened cocoa powder
How do you make these easy one-bowl vegan cupcakes?
Preheat your oven to 350 degrees and line your muffin tin with muffin liners or paper liners (the same thing, really), or grease your muffin tray.
Make your flax egg ( 1 TB flax meal with 2 TB water) or egg replacer. Let this sit and thicken while you do the rest.
Grab your stand mixer or hand mixer and place your vegan butter ( you don’t want this totally melted, just really soft, and it can be a little melty), oil, and sugars in a large bowl.
Mix these slowly and then at medium speed until it’s nice and combined.
Add the vanilla, salt, flax egg, baking powder, and mix until incorporated.
Now take your flour and dairy-free milk and mix until just combined.
Stir in your vegan chocolate chips. This batter is fairly thick.
Take a large cookie scoop or ice cream scoop and scoop the batter to the top of the muffin tin and repeat in the 12 slots.
Bake for 19-22 minutes.
They will be done when a toothpick comes out mostly clean, don’t overbake them.
Let these cool in the pan for a few minutes, then on a cooling rack or wire rack.
While the cupcakes are baking, you can make your frosting.
Take your clean mixing bowl and add all the frosting ingredients.
Mix with the whisk attachment for a minute or two until it’s smooth; you may need to scrape down the sides.
Frost-cooled the cupcakes with a dollop of frosting.
How do you store these vegan chocolate chip cupcakes?
Place in an airtight container on the counter at room temperature for up to 5 days.
Can you freeze cupcakes?
Yes, place them on a cookie sheet and let them freeze for 1-2 hours then, you can place them in a freezer bag in the freezer for up to 3 months.
Let defrost on the counter before eating.
Want some other vegan cupcake recipes?
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
- 1/3 cup vegan butter soft slightly melty
- 3 TB oil mild flavor
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 flax egg or egg replacer
- 2 cups white flour
- 1/2 tsp salt
- 2.5 tsp baking powder
- 3/4 + 2 TB cup vegan milk
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1/4 cup vegan butter soft
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 TB vegan milk
- 1/4 tsp salt
- Preheat your oven to 350 degrees and line your muffin tin with liners or grease them.
- Make your flax egg ( 1 TB flax meal with 2 TB water) or egg replacer. Let this sit and thicken while you do the rest.
- Grab your stand mixer and place your vegan butter ( you don't want this totally melted, just really soft, and it can be a little melty), oil, and sugars. Mix these until it's nice and combined. Add the vanilla, salt, flax egg, baking powder, and mix until incorporated. Now take your flour and vegan milk and mix until just mixed. Now stir in your chocolate chips. This batter is fairly thick.
- Take a large cookie scoop and scoop the batter to the top of the muffin tin and repeat in the 12 slots.
- Bake for 19-22 minutes. They will be done when a toothpick comes out mostly clean, don't overbake them. Let these cool in the pan for a few minutes, then on a cooling rack.
- While the cupcakes are baking, you can make your frosting. Take your clean mixing bowl and add all the frosting ingredients. Mix with the whisk attachment for a minute or two until it's smooth; you may need to scrape down the sides.
- Frost-cooled cupcakes with a dollop of frosting.