› Chocolate Obsession Cupcakes

Chocolate Obsession Cupcakes

Chocolate Obsession Cupcakes are a really moist cake mixture which keeps well for a few days.

These vegan chocolate cupcakes are the cupcakes I make for any special occasion - even though we have no vegans in the family!!

This recipe is so easy to make and the great thing is that the mixture can keep in the fridge for up to two weeks.

I make up a batch (often a double batch) and it is on hand for any unexpected visitors. It is great to bake 10-12 at a time so that there are always fresh cupcakes in the house!

I can't believe how well these chocolate obsession cupcakes keep. I have made them and kept a few out overnight to check how they taste the next day and they are still perfect. Because these vegan chocolate cupcakes don't have eggs or butter, they rely on the oil to keep them moist and the oil does the job perfectly.

I am now known amongst my family and friends for my chocolate cupcakes and this is the recipe I make because it is the recipe that is always requested. I always used to ice the cupcakes with cream cheese frosting but the kids (and the big kids) love a real chocolate hit so I now mostly use chocolate ganache

The mixture is best when refrigerated overnight so it is necessary to plan ahead when you want to make these. I have tried to make them after leaving the mixture to sit for only a few hours and they still taste great. Only problem is the mixture thickens on standing and if you bake the chocolate cupcakes soon after preparing the mixture is very runny and it needs to be ladled into cupcake trays. Messy!!

Prep Time

Cooking Time



10 minutes plus refrigeration

15 minutes




  • 10fl oz (300ml) water
  • 5fl oz (150ml) vegetable oil
  • 2 tsp vanilla flavor
  • ½ tbsp (10ml) white vinegar
  • 8oz (250g) caster sugar
  • 8oz (250g) plain flour
  • 1 tsp bicarb soda
  • 2oz (60g) cocoa powder


  • Preheat oven to 325F (160C).
  • Mix together the water, oil, vanilla and caster sugar until combined and sugar has dissolved. 
  • Sift the dry ingredients together and add to wet ingredients. 
  • Mix until combined and store in refrigerator overnight. 
  • Place cupcake liners in tray. 
  • Pipe or spoon mixture into cupcake liners. 
  • Mini cupcakes bake for 13 minutes, and large cupcakes bake for 23 minutes. 
  • These chocolate obsession cupcakes seem to taste even better the day after they are baked.

› Chocolate Obsession Cupcakes

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