Vegan Chocolate Cupcakes

Learn how to make the absolute best Vegan Chocolate Cupcakes you’ve ever had! These are dark, rich, perfectly sweetened and made with both cocoa powder and dark chocolate for the ultimate decadence, soft and fluffy texture. Topped with an amazing Chocolate Buttercream Frosting. Chocolate lovers rejoice!

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VEGAN CHOCOLATE CUPCAKES

After posting this Vegan Chocolate Buttercream Frosting, it needed some cupcakes to go with it! And I’m here to tell you that I’ve never had a better, richer, darker chocolate-infused cupcake as these right here. They are so rich, perfectly moist, tender, fluffy and just amazingly, delicious! If you need gluten-free, make these incredible Vegan Gluten-free Chocolate Cupcakes instead!

These cupcakes were a big request from readers after posting these Vegan Vanilla Cupcakes. Many of you wrote in asking for a chocolate version! Well, it took me 4 trials to get that rich, dark chocolate, moist flavor I was after….because, baking science is tricky after all, but I got them done! This recipe is different, as I tried to make these a bit healthier than the vanilla, yet they are even better, richer, softer.

Y’all know how serious I am about chocolate and if you call something chocolate, it needs to be rich in that chocolate flavor. I don’t want to just taste sugar. These are perfectly sweetened, not bitter, but not too sweet. I’m sure you can tell by the dark brown color just how rich the chocolate flavor is.

To get that really rich chocolate taste, I use both cocoa powder and dark chocolate melted into the batter. Just cocoa powder was making them too dry and not the result I was after. Once I added the right amount of dark chocolate, they were fantastic. I decided on this method after thinking about my Showstopper Chocolate Cake in my cookbook. That is the best chocolate cake I’ve ever had, so a light bulb went off.

The rich chocolate buttercream frosting is literally icing on the cake. The combo is perfection and I know will satisfy the pickiest of chocolate-lovers and cupcake eaters.

HOW TO MAKE VEGAN CHOCOLATE CUPCAKES

First, you will need to gather these 8 ingredients (+salt):

  • regular all-purpose flour
  • coconut sugar
  • baking powder
  • baking soda
  • almond milk
  • pure maple syrup
  • 70% dark chocolate chips
  • unsweetened natural cocoa powder (I used Hershey’s)

Preheat the oven to 350°F (177°C) and line 2 muffin pans with 14 liners. This is important to divide the batter into 14, 15 at the most, as the cupcakes rise considerably. If you do not have 2 muffin pans, make sure to reserve some batter to fill the extra 2 or 3.

To a medium bowl, add the flour, coconut sugar, baking powder, baking soda and salt. Whisk very well to ensure there are no lumps. Sift, if needed.

To a large bowl, add the almond milk and chocolate chips. Place in the microwave for 30-45 seconds until the milk is really warm. Whisk the liquid until the chocolate is FULLY melted and smooth. Whisk in the syrup, cocoa powder and espresso powder (if using) until fully smooth.

Slowly add the dry ingredients to the liquids while gently whisking.

Once it’s fully mixed and smooth, divide the batter into 14 cupcake liners. DO NOT be tempted to add all of the batter into 12. These rise A LOT while baking, so you do not want to fill the liners more than about 1/2 full. Super important. The amount that will go into each liner will be a very scant 1/4 cup, but keep it divided between 14-15 and you will be fine.

Bake for 15-20 minutes OR until a toothpick is clean. Mine were perfect at 18 minutes.

CAN YOU FREEZE THESE CUPCAKES?

Yes! These freeze beautifully and are fantastic again once thawed. This is how I stored them. I wrapped each individual cupcake in a single baggie and then placed each of the wrapped cupcakes into a large ziplock bag. To thaw, simply place them out on the counter to come back to room temperature a few hours before wanting to eat or serve them.

Extra moist, super decadent and incredibly, rich chocolate cupcake. As evidenced, in this photo.

OTHER VEGAN CUPCAKES TO TRY:

If you make any of these recipes, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Also, super excited to share that my daughter and I made our very first cooking in our new kitchen video together! We made these cupcakes! It was such fun and if you are interested in seeing more actual cooking videos, be sure to subscribe to my youtube channel.

Vegan Chocolate Cupcakes

Course Dessert
Cuisine American
Keyword best vegan chocolate cupcakes, dairy-free chocolate cupcakes, vegan chocolate cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Servings 14 cupcakes
Author Brandi Doming

Ingredients

  • 1 cup + 2 tablespoons (144g) regular all-purpose flour
  • 3/4 cup (144g) coconut sugar (regular is fine too)
  • 3/4 teaspoon baking soda
  • 1/4 + 1/8 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 cup (240g) unsweetened almond milk
  • 88 grams dairy-free dark chocolate chips (69 or 70%) VERY important to weigh for accurate results
  • 4 1/2 tablespoons (90g) pure maple syrup
  • 6 tablespoons (36g) natural unsweetened cocoa powder (I used Hershey's)
  • 1 1/2 teaspoons ground dried espresso-OPTIONAL (I love the Illy brand)

NOTE

  • I always recommend a scale for accuracy when baking for best accurate results, following my gram weights listed. You never need cups, just the scale and bowl. Make sure to zero out before adding each ingredient.

  • I use this scale.

Instructions

  1. Please be sure to follow my exact order of steps and method here, as this will ensure the best, richest and moist cupcakes. I strongly recommend parchment paper liners or the Reynold's Staybrite liners, because they never stick. Regular paper may stick.

  2. Preheat the oven to 350°F (177°C) and line 2 muffin pans with 14 liners. This is important to divide the batter into 14, 15 at the most, as the
    cupcakes rise considerably. If you do not have 2 muffin pans, make sure
    to reserve some batter to fill the extra 2 or 3

  3. To a medium bowl, add the flour, coconut sugar, baking powder, baking soda and salt. Whisk
    very well to ensure there are no lumps. Sift, if needed.

  4. To a large bowl, add the almond milk and chocolate chips. Place in the
    microwave for 30-45 seconds until the milk is really warm. Whisk the
    liquid until the chocolate is FULLY melted and smooth. Whisk in the
    syrup, cocoa powder and espresso powder (if using) until fully smooth.

  5. Slowly add the dry ingredients to the liquids while gently whisking.
    Once it’s fully mixed and smooth, divide the batter into 14 cupcake
    liners. DO NOT be tempted to add all of the batter into 12. These rise A
    LOT while baking, so you do not want to fill the liners more than about
    1/2 full. Super important. The amount that will go into each liner will
    be a very scant 1/4 cup, but keep it divided between 14-15 and you will
    be fine.

  6. Bake for 15-20 minutes OR until a toothpick comes out clean. Each batch of mine was perfect at 18 minutes. Be very careful to not over-bake these, so they don't get dry. The toothpick should be clean, that is how you will know they are done. Don't judge them by the bounce back test, as the tops will be super delicate still, but firm up perfectly as they cool.

  7. Let the cupcakes cool completely before frosting. I used the Chocolate Buttercream Frosting linked in the post..

Recipe Notes

These freeze beautifully and are fantastic again once thawed. This is how I stored them. I wrapped each individual cupcake in a single baggie and then placed each of the wrapped cupcakes into a large ziplock bag. To thaw, simply place them out on the counter to come back to room temperature a few hours before wanting to eat or serve them.


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Publisher: The Vegan 8