Vegan Chocolate Cupcake

Vegan Chocolate Cupcakes

Delicious Vegan Chocolate Cupcakes that are perfect for any occasion and simple to make. These taste so good, that no one will notice its vegan unless told! It is easy to make these cupcakes gluten-free too, check the recipe for gluten-free options.

vegan chocolate cupcakes

What you need to make Vegan Chocolate Cupcakes?

for Vegan Cupcake Base,

  • All Purpose Flour ( get gluten-free All Purpose flour for gluten-free option )
  • Sugar ( organic sugar to make sure its vegan )
  • Baking Powder
  • Cocoa Powder
  • Instant Coffee Powder ( optional )
  • Coconut Milk
  • Vegetable Oil
  • Unsweetened Apple Sauce
  • Vanilla Extract

for Vegan Cupcake Frosting,

  • Coconut Cream ( get full fat coconut milk can and place it in refrigerator overnight. A thick layer will be formed on top, it is coconut cream )
  • Dark Chocolate Chips
  • Organic Powdered Sugar
vegan chocolate cupcake

How to make Vegan Chocolate Cupcake?

Vegan Cupcake Base,

  • Line your cupcake pan with cupcake liners and keep aside.
  • In a mixing bowl, add all dry ingredients and mix with a whisk. Add all wet ingredients one by one to the same mixing bowl and whisk together to combine.
  • Transfer batter to cupcake liners equally. Fill only 3/4th of the cupcake liner as the batter will increase in size after bake.
  • Tap pan lightly once or twice to get rid of any air bubbles.
  • Bake at 350F for 15-18 mins.
  • Let cupcakes cool completely before adding frosting.
  • If you want your cupcakes to be extra sweet, add 1-2 tsp of simple syrup on top of cupcake base when its still warm.

Vegan Cupcake Frosting,

  • In a medium sized mixing bowl ( microwave safe ), add chocolate chips and keep aside.
  • Add coconut cream to a sauce pan and bring to boil. Turn off flame when you notice bubbles on the cream. Do not over heat it, keep stirring in between to avoid burn.
  • Add this hot coconut cream to chocolate chips and keep it aside for 2 mins.
  • Mix it using a spatula, most of the chocolate chips should be melted from heat of coconut cream. Keep mixing till all chocolate chips are melted and you get creamy chocolate ganache!
  • If any chocolate chips are not melted, heat the bowl in microwave for 10 secs and mix to get ganache.
  • Add powdered sugar to ganache and mix to combine.
  • Cover the bowl with a cling wrap and place it in refrigerator for 1-2 hrs.
  • After 1-2 hrs the ganache should be hard enough to hold its shape when used on cupcakes.
  • Vegan Chocolate Frosting is ready to decorate our cupcakes!
vegan chocolate cupcakes

Mistakes to avoid.

  • Do not burn your coconut cream, keep heat on medium flame and keep stirring in between.
  • If your chocolate frosting is too runny after placing for 1-2 hrs in refrigerator, then you must have added more coconut cream than chocolate chips. In this case try adding more powdered sugar or chocolate chips to get proper consistency.
  • Add frosting only after cupcakes are completely cool, if not your frosting will melt because of heat.
vegan chocolate cupcakes

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Vegan Chocolate Cupcake

Vegan Chocolate Cupcakes

Delicious Vegan Chocolate Cupcakes with smooth vegan chocolate frosting is perfect for any occasion and tastes incredible!
Prep Time 15 mins
Cook Time 20 mins
Rest Time 1 hr
Total Time 1 hr 35 mins
Course Dessert
Servings 12 cupcakes

Ingredients
  

Vegan Chocolate Cupcake Base

  • 1 3/4 cup All Purpose Flour gluten-free flour for gluten-free option
  • 1 cup Sugar organic
  • 1 tbsp Baking Powder
  • 3-4 tbsp Cocoa Powder
  • 1/4 tsp Salt
  • 1 tbsp Instant Coffee Powder
  • 2 tsp Vanilla Extract
  • 3/4 cup Coconut Milk
  • 1/4 cup Vegetable Oil
  • 1/4 cup Apple Sauce unsweetened
  • 1/4 cup Water

Vegan Chocolate Cupcake Frosting

  • 1 1/4 cup Dark Chocolate Chips
  • 1 cup Coconut Cream
  • 1/4 cup Powdered Sugar organic

Instructions
 

Vegan Chocolate Cupcake Base

  • Line your cupcake pan with cupcake liners and keep aside.
  • In a mixing bowl, add all dry ingredients and mix with a whisk. Add all wet ingredients one by one to the same mixing bowl and whisk together to combine.
  • Transfer batter to cupcake liners equally. Fill only 3/4th of the cupcake liner as the batter will increase in size after bake.
  • Tap pan lightly once or twice to get rid of any air bubbles. Bake at 350F for 15-18 mins.
  • Let cupcakes cool completely before adding frosting.
  • If you want your cupcakes to be extra sweet, add 1-2 tsp of simple syrup on top of cupcake base when its still warm.

Vegan Chocolate Cupcake Frosting

  • In a medium sized mixing bowl ( microwave safe ), add chocolate chips and keep aside.
  • Add coconut cream to a sauce pan and bring to boil. Turn off flame when you notice bubbles on the cream. Do not over heat it, keep stirring in between to avoid burn.
  • Add this hot coconut cream to chocolate chips and keep it aside for 2 mins.
  • Mix it using a spatula, most of the chocolate chips should be melted from heat of coconut cream. Keep mixing till all chocolate chips are melted and you get creamy chocolate ganache!
  • If any chocolate chips are not melted, heat the bowl in microwave for 10 secs and mix to get ganache.
  • Add powdered sugar to ganache and mix to combine. Cover the bowl with a cling wrap and place it in refrigerator for 1-2 hrs.
  • After 1-2 hrs the ganache should be hard enough to hold its shape when used on cupcakes.
  • Vegan Chocolate Frosting is ready to decorate our cupcakes!
  • I used wilton star tip and a pipping bag to decorate cupcakes with frosting. Decorate yours as you wish!

Notes

Storage: Can store in refrigerator for up to 3 days. Decorate with fruits before serve only.
Keyword Chocolate, Cupcakes, Vegan

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vegan chocolate cupcakes

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