These vegan chocolate cupcakes are rich, decadent, and loaded with chocolaty flavor. Easy to make and perfect for everything from special occasions to just treating yourself!
Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
In a small bowl or large liquid measuring cup, stir together the milk, oil, vinegar, and vanilla.
In a large mixing bowl, whisk together the flour, cocoa, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.
Use an electric mixer at high-speed to beat the ingredients for 1 minute, until fully combined.
Divide the batter evenly among the muffin cups.
Place the tin into the oven and bake the cupcakes for about 25 to 27 minutes. Test for doneness by gently pressing on the top of one with a finger — it will spring back when done.
Transfer the tin to a cooling rack and let the cupcakes cool completely before frosting them.
Nutrition information does not include frosting.