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Vegan chocolate cupcakes with chocolate swirl icing on a plate.

Chocolate Obsession Cupcake Recipe (vegan)

Prep Time: 10 minutes
Cook Time: 19 minutes
Total Time: 29 minutes
Servings: 12 cupcakes
Author: Tracy Halasz

Ingredients

  • 1 cup flour
  • ¼ cup cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 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!