Vegan Chocolate Cupcakes

Our irresistible vegan chocolate cupcakes are a tried-and-tested crowd pleaser at birthday parties, baby showers, and festive gatherings.

But you don’t need a celebration to make them. Random Tuesday afternoon? Sure, that’s the perfect excuse to get baking!

You can make nine of these cupcakes with just a handful of plant-based ingredients and less than 30 minutes in the kitchen. Be sure to top them with a generous dollop of our vegan chocolate buttercream frosting!

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What are Chocolate Cupcakes?

The world loves a cupcake. Whether it was due to TV shows like Cupcake Wars or the popularity of lockdown baking, the last decade has seen a cupcake renaissance that shows no sign of slowing.

Chocolate cupcakes take the standard cupcake and crank up the indulgence a notch with the addition of chocolate.

Our plant-based version of the chocolate cupcake ticks all the right boxes. Delicious – check. Light and fluffy – check. Super easy to make – check!

Are Chocolate Cupcakes Vegan?

Typically, no – cupcakes are not vegan. Like many traditional baked goods, cupcake recipes often rely on milk and eggs.

But not here! We replace egg with applesauce, and dairy milk with almond milk to provide the same fluffy texture that’s suitable for vegans.

Are these Vegan Chocolate Cupcakes Gluten-Free?

Yes! We use a gluten-free flour instead of a plain flour, so they are safe if you are avoiding gluten.

Are Vegan Chocolate Cupcakes Easy to Make?

Very easy. It takes a little mixing, sifting, and folding, then the oven does the rest of the work.

You can complete this recipe within 30 minutes. That’s right – just half an hour stands between you and deliciousness!

What are Vegan Chocolate Cupcakes Made Of?

To make our vegan chocolate cupcakes, we use the following ingredients:

• Rice flour
• Almond flour
• Coconut sugar (or monk fruit for sugar-free)
• Cocoa powder
• Baking powder
• Baking soda
• Almond milk
• Coconut oil, melted
• Applesauce
• Apple cider vinegar
• Vanilla extract

• Semi-sweet chocolate chips (or chopped chocolate of choice), optional

How to Make Vegan Chocolate Cupcakes

Start by preheating your oven to 350°F.

Through a sifter, add the rice flour, almond flour, coconut sugar (or monk fruit), cocoa powder, baking powder, and baking soda to a mixing bowl (or the bowl of a stand mixer). Mix until incorporated.

Next, add the almond milk, coconut oil, apple sauce, apple cider vinegar, and vanilla extract. Mix just until incorporated.

If you’d like, feel free to fold in some chocolate chips or chunks to the batter for an extra fudgey texture!

Then, line a muffin tray with cupcake liners, and use an ice cream scoop to scoop the mixture into the liners.

Bake at 350°F for 20-25 minutes, depending on your oven. When ready, remove them from the oven and allow them to cool. Top with our vegan chocolate ganache frosting or our vegan chocolate buttercream frosting. Serve immediately!

Tips for the Best Vegan Chocolate Cupcakes

Be careful not to over-mix the batter after the flour is added or the cupcakes will become too tough. The ingredients need to be mixed together, but when they are incorporated stop mixing! This is KEY when making cupcakes or muffins. If you ever made cupcakes/muffins only to find them chewy and tough, this is probably the reason why.

You can also use this recipe to make around 16 mini cupcakes if you prefer. Just fill mini cupcake liners and keep an eye on them in the oven, as they will likely take less time to bake.

For an extra fudgey texture that will not disappoint, feel free to fold in some chocolate chips into the batter!

Ensure the cupcakes have cooled completely before adding your frosting.

FAQ

How to Store Vegan Chocolate Cupcakes

You can store these cupcakes in an airtight container at room temperature for up to 3 days. However, when frosted, store them in the refrigerator to keep the frosting from melting.

Can You Freeze Vegan Chocolate Cupcakes?

They are always best enjoyed fresh, but if you need to freeze them, you can. Place them in a freezer-proof bag or container, then store them in the freezer for up to 2 months.

Can You Make Vegan Chocolate Cupcakes Ahead of Time?

Yes, and they will last for up to 3 days when stored in an airtight container at room temperature, however, we recommend consuming them right away. For best results, it is always best to add the frosting just before eating.

How Long Do Vegan Chocolate Cupcakes Last?

When stored in an airtight container at room temperature, these vegan chocolate cupcakes will last for 3 days. You can also freeze them for up to 2 months, if stored correctly.

Are Vegan Cupcakes Healthier?

We can’t claim that vegan cupcakes are a health food, but we certainly think they are healthier than many non-vegan cupcakes!

Our recipe doesn’t require dairy or eggs, and instead uses apple sauce and almond milk. These ingredients offer more fiber and are lower in calories, while monk fruit removes the need for refined sugar.

As with any cake, just enjoy them in moderation!

If you’re looking for more chocolate dessert recipes, check out:

Vegan Chocolate Cake

Vegan Chocolate Donuts

Vegan Brownies

Vegan Chocolate Tart

Easy 5-Ingredient Chocolate Fudge

Vegan Chocolate Mousse

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your photos with @healthiir on Instagram!