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    Home » Recipes » Snacks

    Easy Indulgent Chocolate Cupcake Recipe

    Feb 24, 2019 · Modified: Apr 9, 2022 by Tracy Halasz · 6 Comments · THIS WEBSITE EARNS INCOME FROM ADS, AFFILIATES, AND SPONSORSHIPS.

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    The easiest vegan chocolate cupcake recipe that is deliciously decadent. These cupcakes are rick and indulgent but made without eggs or dairy. They are incredibly scrumptious!

    Gorgeous vegan chocolate cupcakes with a large swirl of chocolate icing sitting on a serving tray.

    Chocolate on chocolate on chocolate - these vegan chocolate cupcakes are a chocoholics dream. A light, moist, not too sweet chocolate cupcake with a swirl of chocolate-mocha icing, and a sprinkle of chocolate chips.

    This Quick Chocolate Cake recipe is a family favourite that was given to me by my sister-in-law over 35 years ago. Equally as delicious as a cake or cupcakes, this recipe takes only a few basic ingredients and was easy to veganize without any loss of flavour or texture.

    These cupcakes are so quick and easy to make, you really can 'just whip some up'!

    More Vegan Chocolate Baking Recipes

    When your sweet tooth is calling, here's the answer:

    • Scrumptious Chocolate Peanut Butter Bars - classic pairing and always a huge hit!
    • The BEST Peanut Butter Chocolate Chip Banana Bread Recipe - second to none - vegan or not!
    • Salted Caramel Biscotti Cookies Recipe - very indulgent!
    • Chocolate Chip and Marshmallow Cookie Cups - spectacular and easy!

    Did you make this recipe? I'd love to see it!
    Please leave a star rating and comment at the bottom of the page.
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    Vegan chocolate cupcakes with chocolate swirl icing on a plate.

    Chocolate Obsession Cupcake Recipe (vegan)

    Melt in your mouth chocolate cupcakes with decadent chocolate icing made without eggs or dairy. These vegan cupcakes are easy to make and everyone loves their chocolatey goodness!
    Author : Tracy Halasz
    Servings:12 cupcakes

    Rate this recipe!

    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 19 mins
    Total Time 29 mins

    INGREDIENTS

    • 1 cup flour
    • ¼ cup cocoa powder
    • 1 cup sugar
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ⅓ teaspoon salt
    • ½ cup water
    • ½ cup almond milk (or any plant based)
    • ¼ cup butter, melted
    • 1 ½ teaspoons vanilla
    • 2 tablespoons aquafaba

    Chocolate Frosting

    • ½ cup vegan butter, room temperature
    • ½ cup chocolate, melted and cooled
    • ¼ cup cocoa powder
    • 2 teaspoons vanilla extract
    • 2 teaspoons instant coffee granules
    • 2 ½ cups icing sugar
    • 2 tablespoons plant-based milk

    INSTRUCTIONS
     

    • Preheat oven to 350º F
      Prepare muffin tin with 12 paper cups.
    • In a large mixing bowl, whisk (or sift) together the dry ingredients (flour, cocoa, sugar, baking soda, baking powder, salt).
    • Pour the wet ingredients into the dry ingredients in the bowl. Whisk to mix and break up any big lumps.
    • Scoop the batter to fill the muffin cups ¾ full. Place in preheated oven for 17-19 minutes. They are ready when a toothpick comes out clean (or ony a few crumbs).
    • Transfer to cooling rack.

    Chocolate Frosting

    • While the cupcakes are baking/cooling, make the frosting.
    • Gently melt chocolate in the microwave in short increments, stirring each time. Or melt in a saucepan over medium-low heat.
    • Using a hand mixer, cream together the room-temperature butter, melted (cooled) chocolate, and cocoa until soft and creamy.
    • In a small dish, combine the vanilla and coffee granules and then mix it into the butter-chocolate mixture.
    • Add the icing sugar ½ a cup at a time, beating on medium until combined.
      If necessary, add up to 2 tablespoons of non-dairy milk to thin the icing.
    • Once the cupcakes are cool, frost each with the chocolate icing.
    • I used a Wilton 1M tip for these cupcakes using this technique. 
      But I've used lots of different tips over the years and have also just swirled the icing around with the back of a spoon with beautiful results.
    • Sprinkle a few mini chocolate chips or some sprinkles over top to garnish.

    NOTES

    Egg Replacer: Aquafaba is the water (aqua) from beans (faba) in this case chickpeas. This is a good choice for an egg replacer for this particular recipe, but you can also get away with subbing in 1 teaspoon white vinegar to activate the baking soda.
    Decorate the cupcakes for any occasion: with orange frosting for Halloween, Spring colored frosting for Easter, patriotic colors for National holidays and red and green for Christmas. Enjoy!

    This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

    Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks
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    Reader Interactions

    Comments

    1. Jenn

      February 25, 2019 at 5:34 pm

      5 stars
      These are absolutely incredible! Best vegan cupcakes I've ever tried!! 10/10 would make again!

      Reply
      • simplyceecee

        February 25, 2019 at 5:39 pm

        Thank you so much, Jenn, glad you enjoyed them!

        Reply
    2. Miranda Halasz

      February 25, 2019 at 5:34 pm

      5 stars
      The most delicious cupcakes I have ever tasted!!! ????

      Reply
      • simplyceecee

        February 25, 2019 at 5:38 pm

        Miranda, I'm so happy you enjoyed them!

        Reply
    3. Taylor

      January 27, 2021 at 3:59 pm

      These cupcakes look delicous! I love chocolate 🙂

      Reply
      • Tracy Halasz

        January 28, 2021 at 7:37 am

        Thank you so much! Me too!!

        Reply

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