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vegan triple chocolate cupcakes

Vegan Triple Chocolate Cupcakes

  • Author: Jess
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Total Time: 47 mins
  • Yield: 8 cupcakes 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

A delicious vegan cupcake recipe that features chocolate cupcake, chocolate frosting, and chocolate toppings! 


Ingredients

Scale

Cupcakes

  • 3/4 cup almond milk
  • 1 tsp apple cider vinegar
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup spelt flour (can sub regular flour) 
  • 2 tsp instant espresso (can sub 2 tbsp brewed espresso)
  • 3/4 cup organic cane sugar
  • 5 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Chocolate frosting

  • 1 cup vegan butter
  • 1/2 cup cocoa powder
  • 4 cups powdered sugar
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • pinch of salt

Other

  • Sprinkles
  • Chocolate chips 

Instructions

Cupcakes

  1. Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners
  2. Mix the almond milk and apple cider vinegar and set aside for 5 minutes to turn to “buttermilk.”
  3. Next, add the coconut oil and vanilla extract.
  4. Mix all the dry ingredients together in a bowl.
  5. Pour the wet ingredients into the dry ingredients and mix together until smooth.
  6. Spoon the batter into your pan, filling 3/4 of the way full.
  7. Bake for 17-19 minutes, or until a toothpick comes out clean
  8. To make the frosting, cream together the butter and cocoa powder until combined. Add the icing sugar 1 cup at a time until incorporated. Then add the vanilla and salt and beat on high until light and fluffy.
  9. Use a piping bag to pipe icing onto the cupcakes.
  10. Top with sprinkles and chocolate chips  

Notes

Use high-quality cocoa powder for best results.

Don’t skip out on the espresso and vanilla! These will enhance the flavour of the chocolate.

The batter will be quite liquidy. Don’t worry, the batter will set and turn into light and fluffy cupcakes in the oven.

Don’t overfill your cupcake mould. Only fill 3/4 of the way otherwise the cupcakes can overflow.

You can also try topping these cupcakes with whipped coconut cream (recipe here) for a healthier alternative.

If you’d like to make these cupcakes gluten-free, substitute with a cup of 1-1 gluten-free flour blend. If you are using a different type of gluten-free flour blend, make sure to add in some xanthan gum so the cupcakes come out with a light and fluffy texture.


Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350
  • Sugar: 35g
  • Fat: 18g
  • Saturated Fat: 13g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 3g

Keywords: how to make chocolate cupcakes, vegan cupcake recipe