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These Vegan Triple Chocolate Cupcakes are a chocolate lover’s dream come true! They start with a chocolate base, and get topped off with a chocolate buttercream, and chocolate chips!

a marble cake stand with vegan chocolate cupcakes on it

The best vegan cupcakes

In the spirit of chocolate, I bring you these vegan triple chocolate cupcakes. Light and fluffy chocolate cupcakes topped with vegan chocolate buttercream, chocolate sprinkles and chocolate chips. Because when it’s a holiday to celebrate chocolate I don’t kid around.

And seriously guys, these vegan cupcakes are the best!

The base for these cupcakes is similar to my red velvet cupcakes (also a great v-day option!) but these ones have more cocoa powder, and the addition of instant espresso (which brings out even MORE rich chocolatey flavour!)

a vegan chocolate cupcake with chocolate icing and chocolate chips on top

Why you’ll love this recipe

  • These vegan cupcakes are healthier than a traditional cupcake, made with Spelt flour and organic cane sugar.
  • They’re made with coconut oil and have no eggs in them, but are still super light and fluffy!
  • They’ll last 3-4 days after baking them, though you’ll probably finish them within a day 😉
  • You don’t need a stand mixer to make these cupcakes. You can make them directly in a bowl.

How to make vegan chocolate cupcakes

  1. Mix the dry ingredients together in a bowl.
  2. Mix the wet ingredients together in a bowl.
  3. Mix the wet and dry ingredients together until smooth. The batter will be a bit liquidy.
  4. Divide into a cupcake pan with liners and fill 3/4 of the way full.
  5. Bake at 350 degrees F for 17-19 minutes.
  6. To make the frosting, we mix together some icing sugar with vegan butter and more cocoa powder. (This part you’ll need a stand mixer for or hand beater.)
vegan chocolate cupcakes with chocolate frosting on a cake stand

Tips for making this recipe perfectly

  • Use high-quality cocoa powder for super delicious cupcakes.
  • Don’t skip out on the espresso and vanilla! These will enhance the flavour of the chocolate.
  • The batter will be quite liquidy. Don’t worry! The batter will set and turn into light and fluffy cupcakes in the oven.
  • Don’t overfill your cupcake mould. 3/4 of the way full is fine, otherwise you’re cupcakes may overflow.
  • You can also try topping these cupcakes with whipped coconut cream like I use on these Vegan Carrot Cake Cupcakes for a healthier alternative.
  • If you’d like to make these cupcakes gluten-free, substitute with a cup of 1-1 gluten-free flour blend. If you are using a different type of gluten-free flour blend, make sure to add in some xanthan gum so the cupcakes come out with a light and fluffy texture.
vegan triple chocolate cupcakes

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vegan triple chocolate cupcakes

Vegan Triple Chocolate Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
  • Author: Jess
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Total Time: 47 mins
  • Yield: 8 cupcakes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

A delicious vegan cupcake recipe that features chocolate cupcake, chocolate frosting, and chocolate toppings! 


Ingredients

Cupcakes

  • 3/4 cup almond milk
  • 1 tsp apple cider vinegar
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup spelt flour (can sub regular flour) 
  • 2 tsp instant espresso (can sub 2 tbsp brewed espresso)
  • 3/4 cup organic cane sugar
  • 5 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Chocolate frosting

  • 1 cup vegan butter
  • 1/2 cup cocoa powder
  • 4 cups powdered sugar
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • pinch of salt

Other

  • Sprinkles
  • Chocolate chips 


Instructions

Cupcakes

  1. Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners
  2. Mix the almond milk and apple cider vinegar and set aside for 5 minutes to turn to “buttermilk.”
  3. Next, add the coconut oil and vanilla extract.
  4. Mix all the dry ingredients together in a bowl.
  5. Pour the wet ingredients into the dry ingredients and mix together until smooth.
  6. Spoon the batter into your pan, filling 3/4 of the way full.
  7. Bake for 17-19 minutes, or until a toothpick comes out clean
  8. To make the frosting, cream together the butter and cocoa powder until combined. Add the icing sugar 1 cup at a time until incorporated. Then add the vanilla and salt and beat on high until light and fluffy.
  9. Use a piping bag to pipe icing onto the cupcakes.
  10. Top with sprinkles and chocolate chips  

Notes

Use high-quality cocoa powder for best results.

Don’t skip out on the espresso and vanilla! These will enhance the flavour of the chocolate.

The batter will be quite liquidy. Don’t worry, the batter will set and turn into light and fluffy cupcakes in the oven.

Don’t overfill your cupcake mould. Only fill 3/4 of the way otherwise the cupcakes can overflow.

You can also try topping these cupcakes with whipped coconut cream (recipe here) for a healthier alternative.

If you’d like to make these cupcakes gluten-free, substitute with a cup of 1-1 gluten-free flour blend. If you are using a different type of gluten-free flour blend, make sure to add in some xanthan gum so the cupcakes come out with a light and fluffy texture.


Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350
  • Sugar: 35g
  • Fat: 18g
  • Saturated Fat: 13g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 3g

If you tried these Vegan Triple Chocolate Cupcakes or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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53 Comments

  1. Alyssa Winters says:

    Hello there, chocolate cupcakes are my all time favorite and I am always looking forward to try new recipe for chocolate cupcakes, I like the recipe you shared in your blog. Thanks and keep on writing!

    1. Jess says:

      Hi Alyssa, thank you so much! So glad to hear you enjoyed the recipe 🙂

  2. Alex says:

    This recipe looks great! However, I can’t have coconut. Could I substitute vegetable oil? Thanks!

    1. Jess says:

      Hi Alex, absolutely! Any neutral tasting oil will work just fine 🙂

  3. Jessica says:

    I would love to try this recipe! How do you think they would they turn out if I didn’t add the espresso? I don’t handle caffeine well.

    1. Jess says:

      Hi Jessica, absolutely! You can just leave out that ingredient 🙂

  4. Ben says:

    Best vegan cupcakes! so good!

    1. Jess says:

      Thanks for the review Ben!

  5. Rita says:

    Looks great! Making it for my family tomorrow! Quick question: I am allergic to cane sugar, which I didn’t know was even a thing until I got tested for food allergies. Would coconut sugar be a good substitute?

    Thank you for your help,

    Rita

    1. Jess says:

      Hi Rita, hope you enjoy the recipe. I think coconut sugar should work ok 🙂

    2. Anelie says:

      This recipe is delicious. Rita I use normal white sugar and it works great x

      1. Jessica Hoffman says:

        Thanks Anelie!

  6. Sarah | Well and Full says:

    That vegan buttercream looks AMAZING Jess. These cupcakes are the perfect sweet treat!

    1. Jess says:

      Thanks so much Sarah! 🙂

  7. Sarah @ Making Thyme for Health says:

    Valentine’s Day is definitely the BEST excuse to eat as much chocolate as we want. After seeing these beauties, I want to eat a whole lot of chocolate. Hubba hubba! 🙂

    1. Jess says:

      Right! Thanks Sarah 🙂

  8. Cassie Autumn Tran says:

    Triple the chocolate, triple the love! Chocolate has got to be one of my favorite flavors of desserts–really anything! I love myself a delicious chocolate cupcake or a slice of cake. Personally, I love cake more, but sometimes if I just want something more convenient and cute, then cupcakes are the way to go! These vegan chocolate cupcakes would probably not last very long in my kitchen. I’d have two or even three every single day!

    1. Jess says:

      thanks Cassie! Chocolate really is the best!

  9. Luna says:

    Would these be fine with regular flour or another gluten free flour?

    1. Jess says:

      These would work perfectly fine with regular flour!

  10. Ela says:

    Your cupcakes look amazing, Jess! There is nothing better than chocolate for Valentine’s Day!

    1. Jess says:

      Thanks so much Ela! 🙂