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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!
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!)
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
- Mix the dry ingredients together in a bowl.
- Mix the wet ingredients together in a bowl.
- Mix the wet and dry ingredients together until smooth. The batter will be a bit liquidy.
- Divide into a cupcake pan with liners and fill 3/4 of the way full.
- Bake at 350 degrees F for 17-19 minutes.
- 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.)
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.
More vegan desserts to try
Vegan Triple Chocolate Cupcakes
- 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
- Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners
- Mix the almond milk and apple cider vinegar and set aside for 5 minutes to turn to “buttermilk.”
- Next, add the coconut oil and vanilla extract.
- Mix all the dry ingredients together in a bowl.
- Pour the wet ingredients into the dry ingredients and mix together until smooth.
- Spoon the batter into your pan, filling 3/4 of the way full.
- Bake for 17-19 minutes, or until a toothpick comes out clean
- 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.
- Use a piping bag to pipe icing onto the cupcakes.
- 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 Pinterest, Instagram and Facebook for even more deliciousness!
Do you think I could add in chocolate chips?
Hi Kait, absolutely!
Excited to try! Can I use coconut flour or almond flour instead?
Hi Taylor, unfortunately, coconut flour and almond flour cannot be used at direct substitute to grain flours. If you like you can substitute 1/4 of the flour in the recipe for almond flour. Coconut flour is extremely absorbent and if you use it as a substitute you may end up with dry cupcakes!
I almost prefer these to non-Vegan chocolate cupcakes. There’s something about the taste and how moist they are. So yummy!
Music to my ears – thanks so much, Gina! I’m happy you enjoyed!
Ok disregard I forgot an ingredient sorry lol my family still loved the wrong and corrected ones lol
Haha, I’m glad you figured it out! And I’m glad they enjoyed 🙂
Hi I loved the cupcakes although my batter was not runny instead it was thick. I Believe I did the ingredients just as you stated and 2x I was left with thick batter.
Hi there,
Everyone loved these cupcakes!!! They are fantastic!
I want to make them into a two tier cake, with vanilla icing, so I can do a unicorn theme.
Could you tell me how long to cook the cakes? Do you have a vanilla icing recipe? (I’m about to check on your blog, but thought I would ask just in case you don’t).
Thank you!!!
Thanks so much Lisa! So happy everyone enjoyed. I haven’t tested these cupcakes out as a cake before so I couldn’t say what the cooking time would be!
Can I get an Oh. M. G!? Wow! Yesterday was my birthday and I decided to bake these cupcakes. Honestly, when I find a blogger whom I love, I tend to stick to it. I stumbled on your blog yesterday and decided to try this recipe out for a change (after going back and forth between this and some of my favorite bloggers). I must say, I’m so glad I decided to make these because like I said: Oh. M. G! These are amazing. I brought them to my birthday dinner and my sister asked for another one. My colleagues at work today loved them too, hence why i decides to try one (i had a massive shake yesterday hence why I didn’t try it sooner haha). But had to today and I will safely and happily say that I’ll use it more often. So rich and moist (drooool)!!! I will definitely check out your other recipes. Sorry for the long review, but these cupcakes are my new favorite thing. And so easy to make.
Thank you so much Raisa, I appreciate your comment and am so glad to hear you enjoyed this recipe! 🙂
These were amazing, surprisingly rich and moist. I used raw sugar but I think I need to either add more or use perhaps coconut or brown sugar next time as they weren’t sweet enough with the raw sugar. Frosting made up for it though. Also used Canola oil and Gluten free flour. Thank you.
Thanks Mary! Glad you enjoyed this recipe 🙂
Can you use regular flour? Is so, how much?
Hi there! Yes you can, the measurements would be the same amount!
Hi. The recipe looks very nice. I do not have apple cider vinegar with me. Can I have a substitute and without using it the cakes should be fine?
Hi there, you will need to use some sort of vinegar in order for the proper texture in the cupcakes. you can use white vinegar or white wine vinegar or any neutral tasting vinegar. (not balsamic vinegar.)