Vegan Chocolate Cupcakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 104.9
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 166.9 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.0 g

View full nutritional breakdown of Vegan Chocolate Cupcakes calories by ingredient
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Have a B-day party at work and was looking for a Vegan Cupcake that everyone will enjoy! Have a B-day party at work and was looking for a Vegan Cupcake that everyone will enjoy!
Number of Servings: 12


    1 cup soy or rice milk
    1 teaspoon vinegar
    3/4 cup Splenda
    1/3 cup vegetable oil
    1 1/2 teaspoons vanilla extract
    1 cup flour
    1/3 cup cocoa powder
    3/4 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon salt

    Optional: I had to take these with me to go, so frosting them wouldn't work so it's not in the calculations. If you decide to go with the frosting your looking at 143 calories per cupcake.

    For the chocolate glaze:

    1 cup confectioners’ sugar

    1/4 cup cocoa powder, sifted

    3 Tablespoons soy or rice milk

    Chocolate sprinkles (optional)

    Or for a white frosting:

    1 cup white sugar
    1/3 cup water
    1/4 teaspoon cream of tartar
    2 egg whites
    1 teaspoon vanilla extract

    In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.

    In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.


1. Preheat the oven to 350 and prepare a dozen muffin cups — either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.

2. In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.

3. Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.


4. When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles. Makes 12 cupcakes

Serving Size: 12 - Cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user SHELBSYD.

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