Vegan Double Chocolate Cupcakes that are surprisingly easy to make.
These cupcakes are amazingly moist and chocolaty tasting too!
Easy Vegan Double Chocolate Cupcakes Recipe.
This recipe is based upon a traditional double chocolate cupcake.
However, these cupcakes are made with no added dairy.
Did you try my Vegan Sweet Potato Chocolate Cake?
That recipe is another delicious vegan chocolate dessert recipe. Both this cupcake recipe and that chocolate dessert recipe are perfect for serving at a vegan birthday party or gathering.
This recipe uses flax seeds as the egg replacement. You can find a selection of flax seeds here.
Just like with any other vegan recipe, a vegan recipe is made with no animal byproducts added. Many of the ingredients used to make cupcakes are the same in both vegan and non vegan cupcakes.
What are the vegan ingredients that are alternatively used?
Most notably, the vegan ingredients that use are alternatives for dairy products. In cupcakes, this can be egg and butter alternatives.
Most folks would never tell the difference between the two.
This is because the main flavor ingredients are the same or close to the same.
In this recipe, we are using unsweetened cocoa that is the same as the one used in non vegan chocolate cupcakes. Sugar is also used to sweeten both kinds of cupcakes.
Tips for making vegan chocolate cupcakes.
Vegetable oil is the fat that is used to add moisture to the cupcakes. Canola oil or a similar neutral oil can be used as instead.
Here are some more great tips for you.
- When selecting your other ingredients, make sure that you are choosing ingredients that indeed fully vegan. This is especially true with sugar.
- Adding a teaspoon or two of espresso powder often works well in a cupcake recipe like this one. This is because espresso tends to enhance the flavor of the chocolate.
- Make sure that you are using unsweetened cocoa powder rather than chocolate milk powder or Dutch processed. Neither alternative will works well in this recipe.
How to store vegan chocolate cupcakes.
These cupcakes in an airtight container and refrigerated for up to three days. If you want to freeze these cupcakes, it is not recommended that you freeze the cupcakes with the frosting. Allow the cupcakes to get to room temperature before frosting for best results.
By the way, while you are here you may also be interested in these ideas.
- No Bake Vegan Carrot Cake Bars
- Vegan Marble Cake with Orange
- White Bean Chocolate Chip Cookies
- Vegan Lemon Bars with Shortbread Crust
- No Bake Vegan Carrot Cake Bars
- Vegan Chocolate Granola Bars
- Easy Vegan Mug Brownie
- Vegan Strawberry Rhubarb Crisp
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How to make vegan chocolate ‘buttercream’ frosting.
- Non Dairy Butter softened to room temperature.
- Vegan Powdered Sugar
- Unsweetened Baking Cocoa.
- Pure Vanilla Extract
How to make the frosting.
- In a stand mixer fitted with a paddle attachment, beat the dairy free butter on medium until smooth.
- Turn the speed down to low and slowly add the powdered sugar.
- Once the powdered sugar has been incorporated into the vegan butter, you can add the cocoa and the vanilla extract, slowly.
- Turn the mixer speed up to high and beat the frosting until it is light and fluffy (about two to two and a half minutes).
- My frosting was applied using a piping bag with tip.
Expert Tip 👉If the buttercream is too dry, feel free to add a tablespoon of almond milk to bring it together.
Ingredients needed to make vegan cupcakes.
- Flax Seeds.
- Hot Water. Use with the flaxseed to make flax egg that helps bind the cupcake batter together.
- Flour. All purpose is recommended however, if you use an alternative, use one that measures like all purpose and include any needed binders.
- Unsweetened Baking Cocoa.. Dutch process is not recommended.
- Baking Powder. Used to add air to the cupcakes.
- Almond Milk. Use unsweetened almond milk. Feel free to use any non-dairy milk instead.
- Vegetable Oil. Oil adds moisture to the cupcakes and helps keep them from drying out.
- Pure Vanilla Extract. Imitation vanilla extract is not recommended.
- Sugar. Use a vegan sugar to assure that you are making vegan cupcakes.
- Vegan Chocolate Frosting (see above)
How to make Vegan Double Chocolate Cupcakes
Prep Time: 20 minutes
Bake Time: 20 minutes
Servings: 12 average sized cupcakes
- Preheat your oven to 350F. Prep your cupcake pan for nonstick. Liners work well in this recipe.
- To make the vegan egg, in a small bowl, mix together the flax seeds with the hot water. Then set the bowl aside for 5 minutes, or until it forms a gel.
- Meanwhile, in a medium bowl, use a whisk to mix together the flour, unsweetened cocoa, and the baking powder.
- Now, in a mixing bowl, beat together the sugar and the oil until smooth. Then add the vegan (flax) egg, almond milk, vegetable oil, and vanilla and mix until combined.
- Lastly, add the dry ingredients from the medium bowl and mix until just combined.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to fully cool before frosting them.
Expert Tip 👉Fill each of the cupcake cups only ¾ of the way full. This will make for easier clean up as well as allotting for expansion while the cupcake bakes.
👇👇👇 Related recipes you may also be interested in.👇👇👇
Table of contents for this recipe.
Vegan Double Chocolate Cupcakes, a surprisingly simple as well as delicious dessert recipe for moist and chocolatey cupcakes.
Vegan Double Chocolate Cupcakes,
Ingredients
- 2 tbsp Flax Seeds
- 2 tbsp Hot Water
- 1 cup Flour
- ¼ cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- ½ cup Almond Milk
- ½ cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 cup Sugar
For the frosting: Vegan Butter (½ cup), Vegan Powdered Sugar (2 cups), Unsweetened Baking Cocoa (2 tbsp), and Vanilla Extract (1 tsp).
Instructions
- Preheat your oven to 350F. Prep your cupcake pan for nonstick. Liners work well in this recipe.
- To make the vegan egg, in a small bowl, mix together the flax seeds with the hot water. Then set the bowl aside for 5 minutes, or until it forms a gel.
- Meanwhile, in a medium bowl, use a whisk to mix together the flour, unsweetened cocoa, and the baking powder.
- Now, in a mixing bowl, beat together the sugar and the oil until smooth. Then add the vegan (flax) egg, almond milk, vegetable oil, and vanilla and mix until combined. Lastly, add the dry ingredients from the medium bowl and mix until just combined.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to fully cool before frosting them.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See Foodwineandlove.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Lastly, nutritional Information is only an estimate and thus, can however also, vary especially with ingredients that are used.
