Best 7 Vegan Dark Chocolate Cupcakes With Frosting Recipes

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Indulge in the decadent pleasure of our delectable Vegan Dark Chocolate Cupcakes with Frosting, a symphony of rich flavors and textures that will tantalize your taste buds. These cupcakes are a masterpiece of vegan baking, crafted with wholesome ingredients to deliver an unforgettable culinary experience. Dive into the velvety smoothness of the dark chocolate frosting, perfectly complementing the moist and fluffy cupcakes. Each bite is a harmonious blend of sweetness and bitterness, leaving you craving more. Discover the secrets behind this irresistible treat as we unveil the step-by-step recipe, including variations for both a classic and a luscious chocolate ganache frosting. Treat yourself and your loved ones to the ultimate vegan indulgence with our Vegan Dark Chocolate Cupcakes with Frosting.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN CHOCOLATE CUPCAKES



Vegan Chocolate Cupcakes image

The best easy vegan chocolate cupcake recipe, with no eggs or dairy!

Provided by Chocolate Covered Katie

Categories     Dessert

Time 30m

Number Of Ingredients 12

3/4 cup water
1/4 cup applesauce or nondairy yogurt
1/4 cup oil
2 tsp pure vanilla extract
1 tsp white or cider vinegar
1 cup spelt,
1/4 cup unsweetened cocoa powder
2 tbsp Dutch cocoa powder or additional unsweetened
3/4 cup sugar, (unrefined if desired)
1/2 cup mini chocolate chips, (optional)
1/2 tsp + 1/8 tsp salt
1/2 tsp baking soda

Steps:

  • *If you want to frost them, I mentioned a few of my favorite frosting recipes earlier in this post, or use your own favorite frosting. For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word "alkali" in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don't want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day. View Nutrition Facts

Nutrition Facts : Calories 134 kcal, ServingSize 1 serving

VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY



Vegan Chocolate Cupcakes With Chocolate Frosting Recipe by Tasty image

Here's what you need: organic granulated sugar, refined coconut oil, unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, salt, vanilla extract, unsweetened almond milk, vegan chocolate chips, vegan butter, unsweetened cocoa powder, organic powdered sugar, vanilla extract, rainbow sprinkle

Provided by Rachel Gaewski

Categories     Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 15

1 cup organic granulated sugar
¼ cup refined coconut oil, solid
½ cup unsweetened cocoa powder
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons vanilla extract
1 cup unsweetened almond milk
½ cup vegan chocolate chips
1 cup vegan butter, 2 sticks
½ cup unsweetened cocoa powder
2 cups organic powdered sugar
1 teaspoon vanilla extract
rainbow sprinkle, for decorating

Steps:

  • Preheat the oven to 350°F (180°C).
  • Grease a 12-cup muffin tin or line with paper liners.
  • In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
  • Sift in the cocoa powder, then add the flour, baking soda, baking powder, salt, vanilla, and almond milk, and stir with a rubber spatula until well combined. Fold in the chocolate chips.
  • Use an ice cream scoop to fill each muffin cup about ¾ of the way.
  • Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
  • Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
  • Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
  • Sift in the cocoa powder and vanilla and beat until smooth.
  • Use a butter knife to spread the frosting onto the cupcakes, creating a flat top with smooth sides.
  • Place the sprinkles in a shallow dish. Roll the edges of the cupcakes in the sprinkles.
  • Enjoy!

Nutrition Facts : Calories 445 calories, Carbohydrate 52 grams, Fat 25 grams, Fiber 2 grams, Protein 3 grams, Sugar 37 grams

VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING



Vegan Chocolate Cupcakes with Vanilla Frosting image

These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.

Provided by Francesca

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h15m

Yield 15

Number Of Ingredients 14

1 ¾ cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder, or more to taste
1 teaspoon baking soda
1 pinch salt
1 cup water
5 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
½ cup vegan margarine
3 ½ cups confectioners' sugar
3 tablespoons vanilla soy milk, or as needed
½ teaspoon vanilla extract
colored sprinkles

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
  • Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
  • Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 55.8 g, Fat 11.2 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 156.7 mg, Sugar 42.2 g

VEGAN CHOCOLATE CUPCAKES



Vegan Chocolate Cupcakes image

Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.

Provided by Pete Wells

Categories     easy, weekday, dessert

Time 40m

Yield Makes 12 cupcakes

Number Of Ingredients 14

1 cup soy or rice milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
1/4 cup cocoa powder, sifted
3 tablespoons soy or rice milk
Chocolate sprinkles (optional)

Steps:

  • Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
  • In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
  • Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
  • When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 24 grams, TransFat 0 grams

CLASSIC VEGAN CHOCOLATE CUPCAKES RECIPE



Classic Vegan Chocolate Cupcakes Recipe image

Classic vegan chocolate cupcakes topped with the smoothest, silkiest vegan chocolate buttercream and chocolate shavings. Moist, fluffy and mega-chocolatey. The perfect vegan chocolate cupcake recipe.

Provided by Alison Andrews

Categories     Baking     Cakes     Dessert

Time 35m

Number Of Ingredients 18

1 1/2 cups All Purpose Flour ((188g))
1/2 cup Cocoa Powder ((43g) Unsweetened)
1/2 cup White Granulated Sugar ((100g))
1/2 cup Light Brown Sugar ((100g))
1 tsp Baking Soda
1/2 tsp Salt
1 cup Soy Milk ( (240ml) or other non-dairy milk)
2 tsp Vanilla Extract
1/3 cup Canola Oil ((80ml) or Vegetable Oil)
3 Tbsp Applesauce
1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
3/4 cup Vegan Butter ((170g))
3 cups Powdered Sugar ((360g))
3/4 cup Cocoa Powder ((63g) Unsweetened)
1 tsp Vanilla Extract
1/4 tsp Salt
2-3 Tbsp Soy Milk (or other non-dairy milk)
Vegan Chocolate Shavings (Optional)

Steps:

  • Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.
  • Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together.
  • Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.
  • Divide the batter evenly between the cupcake liners.
  • Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  • Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely.
  • Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. Using an electric mixer, start at slow speed, gradually increasing speed. Add in the soy milk slowly, only as much as needed to get the right consistency.
  • When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings.

Nutrition Facts : ServingSize 1 Cupcake, Calories 409 kcal, Sugar 46.5 g, Sodium 331 mg, Fat 16.6 g, SaturatedFat 4.9 g, Carbohydrate 65.1 g, Fiber 3.8 g, Protein 4.1 g

VEGAN DARK CHOCOLATE CUPCAKES WITH FROSTING



Vegan Dark Chocolate Cupcakes With Frosting image

This recipe is fantastic and the cupcakes turn out very moist because of the applesauce. My entire family raved about them! You don't have to be a vegan to enjoy these, these are also ideal for those with egg or dairy allergies. Make sure you're using trans fat free margarine like Nucoa or Earth Balance (both vegan). This recipe can easily be cut in half as well. (Update: I changed the frosting recipe due to inconsistent results. The new one is much better, in my opinion. Recipe from Vegan Cupcakes Take Over The World).

Provided by danakscully64

Categories     Dessert

Time 30m

Yield 30 cupcakes, 30 serving(s)

Number Of Ingredients 15

2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
2 1/4 cups white sugar
3/4 cup applesauce
1 1/2 teaspoons vanilla extract
1/2 cup shortening
1/2 cup margarine
3 1/2 cups powdered sugar, sifted
1 1/2 teaspoons vanilla extract
1/4 cup soymilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin tin(s) with paper liners.
  • In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  • In a large bowl, cream margarine and sugar together until light and fluffy. Beat in the applesauce, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Pour mixture into prepared muffin cups, filling each 2/3 full. (If making a cake instead of cupcakes, use 3- 9 inch pans, coated with non-stick spray.).
  • Bake in preheated oven for 20 to 25 minutes (or 25-30 mins for a cake). Allow to cool.
  • Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Adjust with more soy milk or confectioners' sugar if necessary. Frost cupcakes once they are completely cooled.

VEGAN CHOCOLATE CUPCAKES



Vegan Chocolate Cupcakes image

These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

2-1/2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
2 cups refrigerated unsweetened coconut milk
1-1/2 cups sugar
1/3 cup canola oil
2 tablespoons cider vinegar
1 teaspoon vanilla extract
FROSTING:
1 cup dairy-free margarine, softened
3 cups confectioners' sugar
1/3 cup baking cocoa
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.

Nutrition Facts : Calories 265 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • To ensure the cupcakes are perfectly cooked, insert a toothpick into the center. If it comes out clean, they are done. Overbaking can dry them out.
  • Allow the cupcakes to cool completely before frosting them. This will help the frosting set properly and prevent it from melting.
  • For a richer chocolate flavor, use high-quality dark chocolate with a cocoa content of at least 70%. Alternatively, you can use a combination of dark and semisweet chocolate.
  • If you don't have vegan butter on hand, you can make your own by blending 1 cup of chilled, unsalted cashews until smooth. Alternatively, you can use coconut oil or vegan margarine.
  • To make the frosting extra creamy, use a combination of vegan butter and vegan cream cheese. Cream the butter and cream cheese together until light and fluffy before adding the powdered sugar.
  • Decorate the cupcakes with your favorite toppings such as sprinkles, chopped nuts, or fresh berries.

Conclusion:

These vegan dark chocolate cupcakes with frosting are a delicious and indulgent treat that everyone will love. They are perfect for parties, potlucks, or simply enjoying as a snack. With their rich chocolate flavor and creamy frosting, these cupcakes are sure to be a hit with vegans and non-vegans alike. So next time you're craving something sweet, give this recipe a try. You won't be disappointed!

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