These chocolate cupcakes are moist, delicious, and vegan friendly. They’re simple 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, so I just add a little smear on my cupcake, but they like their frosting 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 palm 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!
- 1 cup unbleached all-purpose or gluten-free all purpose flour (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour, in the blue bag)
- 1 cup coconut sugar
- ⅓ cup dutch-processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup almond milk or milk of choice
- ½ cup brewed coffee/espresso or additional milk/water
- ¼ cup avocado oil or neutral cooking oil
- 1 teaspoon vanilla extract
- parchment paper, coconut oil or all-vegetable shortening for lining/greasing pan
- Two-Ingredient Chocolate Frosting (refined sugar free) or chocolate buttercream recipe below
- Preheat oven to 350ºF. Line a muffin pan with 10–12 paper liners and set aside.
- In a large mixing bowl, combine flour, sugar, cocoa, baking powder/soda and salt until well blended. Mix in milk, coffee, oil and vanilla.
- Pour batter into each paper liners, filling almost to the top. Place into the oven for 15–18 minutes OR just until center is set and a toothpick inserted comes out with only a few moist crumbs. Remove and let cool completely before frosting.
- Beat palm shortening or butter, until creamy. Add cocoa powder and powdered sugar, beating on low speed until fully blended. Add milk, if needed to thin, then mix in vanilla extract. Frost cooled cupcakes as desired.
- I used Wilton tip 1M to pipe swirls of buttercream onto these cupcakes. I also used these chocolate "vermicelli" sprinkles to decorate each cupcake.
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