Vegan chocolate cupcakes with chocolate fudge frosting! I created this vegan chocolate cupcake recipe for my nephew’s birthday so they are child-approved too! Perfect for birthdays, holidays, or Mondays.

This post contains affiliate links.

How to make vegan chocolate cupcakes

For this vegan chocolate cupcake recipe, you’ll want to start by preheating the oven to 375°F or 175°C. Second, add all the ingredients for the cupcakes into a large bowl. Thirdly, use a hand mixer to combine thoroughly. Next, pour the chocolate cupcake mixture into a lined muffin pan, filling them to 3/4 full. Finally, bake for 15-18 minutes until a toothpick comes out clean.

For the frosting, you’ll want to start by heating up the coconut cream. I did this on the stove, but you could microwave it instead. Second, you want to stir in the chocolate chips until they are completely melted. Thirdly, let the chocolate coconut cream mixture sit for 20-30 minutes so that it can cool down and firm up a bit. Once the frosting mixture has cooled and started to firm up, add in the powdered sugar and combine thoroughly using a hand mixer if needed. Finally, frost the cupcakes and enjoy!

Recipe FAQ’s

Do I have to use almond milk?

You can use any plant milk you like. I would recommend using almond milk, soy, or hemp milk though for texture and consistency.

Can I make these cupcakes gluten-free?

You can use a 1-to-1 gluten-free flour blend instead of whole wheat pastry flour.

Can I use store bought applesauce?

Store-bought applesauce works great. I would recommend unsweetened applesauce, though.

What is the egg replacer in this recipe?

The Instant Raw Applesauce makes for the perfect egg replacement. In addition, it keeps the cupcakes nice and moist.

Why is there vinegar in this recipe?

Vinegar is magical in baked goods. It reacts with the baking soda causing the cupcakes to be extra fluffy and moist.

How should I store these chocolate cupcakes?

You can store them at room temperature (preferably in an air-tight container) for a few days. After that, I recommend refrigerating them.

More Vegan Chocolate Love

We hope you LOVE this vegan chocolate cupcake recipe! It’s:
Sweet
Fluffy
Fudgy
Moist
& SO decadent!

If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to take a picture and tag it #raepublic on Instagram! I’d love to see what you come up with. Cheers, lovely!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Chocolate Cupcakes


  • Author: Rae Aflatooni
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Diet: Vegan

Description

Deliciously fluffy vegan chocolate cupcakes that are oil-free and easy to make gluten-free. The fudgy frosting is a must and is as decadent as it gets. 


Ingredients

Units Scale

Cupcakes

  • 1 1/2 cups whole wheat pastry flour
  • 3/4 cup cane sugar
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Himalayan salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 cup Instant Raw Applesauce
  • 1 cup unsweetened almond milk

Frosting

  • 1/2 cup canned coconut cream
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup powdered sugar

Instructions

Cupcakes

  1. Preheat oven to 350°F/175°C.
  2. Add all ingredients into a large bowl.
  3. Combine thoroughly with a hand mixer, until smooth. 
  4. Line muffin pan with liners.
  5. Pour batter into liners roughly filling them 3/4 full. 
  6. Bake for 16-18 minutes, until a toothpick, comes out clean. 

Frosting

  1. In a small saucepan warm coconut cream until melted. 
  2. Turn off heat and add in chocolate chips, stir until melted and well combined. 
  3. Remove from stove and let sit for roughly 20 – 40 minutes, until it cools and firms up a bit.
  4. Add in powdered sugar and thoroughly combine with a hand mixer. 
  5. Continue to let cool and firm up more if necessary.
  6. Frost cupcakes! Nom Nom!

Notes

Store-bought applesauce works great for this recipe in place of the Instant Raw Applesauce. I would recommend unsweetened applesauce, though. If you have sweetened applesauce on hand, I would just be mindful of the sugar and adjust accordingly.

  • Prep Time: 15 minutes
  • Bake Time: 15 minutes
  • Category: Dessert
  • Method: Bake

Keywords: chocolate cupcakes, vegan chocolate cupcakes, oil-free cupcakes, egg-free cupcakes

This post may contain affiliate links, which means I’ll receive a commission if you purchase through those links at no extra cost to you. Please read our full disclosure for more information. Thank you for supporting Raepublic. 

Leave a Reply

Your email address will not be published.

Recipe rating

4 Comments

  1. Emma Logan says:

    Could you use gluten free flour?

    1. Definitely! I would just use Bob’s Red Mill (or another brand’s) gluten-free flour mix.

  2. Considering making these! Just want to make sure regular unsweetened applesauce will work inlace of the instant kind…

    1. Hi Sheila, sorry I never saw this comment until now. 😔 You can definitely use regular unsweetened apple sauce.