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Chocolate Cupcakes + Frosting!

Updated: Feb 2, 2021

Based off of my Salted Sun-Butter Swirl Brownie recipe, these simple chocolate cupcakes are wonderfully moist and fluffy! It takes just 6 ingredients & 1 bowl to make, so when you're craving something chocolaty, It'll take practically no time at all to satisfy your cravings! This cake is all I could ever dream of for a gluten, dairy, & egg free cupcake to be! They're free of the top-8 allergens, making them a great vegan option, plus, this recipe also includes a vegan velvety chocolate frosting! Happy baking!

Yields: 9 cupcakes

Difficulty: Medium


Quick Notes

  • You can easily bake these in regular cake tins by baking for 25-30 minutes instead of 20-25 minutes! Just be sure to take a toothpick test before calling them finished!

  • Try adding chocolate chips, sprinkles, or other things to the batter! Get creative!

  • Note that this recipe makes 9 cupcakes, not a full pan of 12.

  • They're best if eaten on the day they were made, but still delicious if consumed within the next couple days.

Related Recipes:




  • 1 cup Eli's gluten free flour blend* (because my flour blend is a bit unique, I can only assure great results if you use mine specifically, but definitely feel free to try another one or your own!)

  • 3/4 cup plant milk (I used soy, but if soy isn't a part of your diet, almond, rice, cashew, or even coconut (from a carton, not a can) would work!

  • 3/4 cup white sugar

  • 3 tbsp cocoa powder

  • 6 tbsp (1/4 cup + 2 tbsp) vegetable/canola oil

  • 1/2 tsp baking powder

  • A dash of salt (optional, but recommended)

  • Dairy-free chocolate chips (optional)

  • 1/2 tsp vanilla extract/powder (optional)


  • 3 tbsp dairy-free butter, softened but cold

  • 3 tbsp cocoa powder

  • 2 tbsp plant-based milk

  • 3 cups caster sugar (also known as powdered sugar or icing sugar)

  • A pinch of fine sea salt (optional)

  • 1 tsp vanilla extract (optional)



For the cake

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. In a medium sized mixing bowl, whisk together all the dry ingredients.

  3. Add the milk, then oil until the batter is well combines with no lumps.

  4. Line a cupcake tin and, using 1/4 c measurement, scoop batter into the liners. You want them about 3/4 of the way full.

  5. Bake for 20-25 minutes, or until a toothpick comes out clean!

For the frosting

  1. In a small bowl, combine all the frosting ingredients.

  2. Using a hand-held beater or stand mixer, beat on a medium setting until the ingredients are smooth and combined. Beat on medium-high for 15 seconds.


Feel free to comment below or reach me on Instagram if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!

— Eats By Eli

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