These simple chocolate cupcakes are moist, delicious, and vegan friendly. They’re easy to make and include a gluten-free variation.
Sometimes you just need chocolate to make it through a long week, and preferably in the form of cake. Even better if that cake is topped with with even more chocolate! These cupcakes are the quintessential chocolate treat. Moist cake topped with the creamiest frosting is the most delicious combo too.
Although I love making layer cakes, I sometimes prefer the ease of cupcakes. They’re simple to make, take less time in the oven, and are the perfect single serving. They are also much easier to clean up than sliced cakes thanks to their wrappers, which conveniently serve as makeshift paper plates.
I’m more of a cake than frosting person, unlike my kiddos, who seem to enjoy the frosting more than the cake. I just add a little smear of frosting on my cupcake, while they prefer their’s piled high. You can easily customize the frosting on your cupcakes to suit your taste and even make a pretty swirl with a simple piping bag and decorative tip, if you want to.
I included a couple of different frosting options in the recipe below. One is a Two-Ingredient Whipped Ganache, which is just dark chocolate melted with coconut milk and whipped until it’s light and fluffy, and the other is a more traditional buttercream made with butter/shortening, cocoa, and powdered sugar. I like both, although the whipped ganache takes a bit of planning ahead, so if I’m in a pinch for time I make it with unsalted butter. Butter is one of the only sources of dairy that doesn’t have an adverse affect on my tummy, but if you’re dairy-free, you can easily use vegetable shortening/vegan butter instead. I hope you enjoy these cupcakes! If you’re a fan of chocolate cake, be sure to check out these other chocolate cake recipes on the blog! Happy baking!
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