I used to think that healthier versions of sweets/desserts were gross… until I started making them for myself. Now I think they’re just as delicious and I feel content knowing that I obtain SOME nutritional value from eating them (as opposed to almost none at all). So, if you’re in the same boat, these Rich Double Chocolate Vegan Cupcakes are for you! They’re oil-free, refined-sugar-free and SO delicious––you wouldn’t even know they’re healthier!
VEGAN CHOCOLATE CUPCAKES
These cupcakes are everything I would want for a birthday or special occasion, they’re perfectly rich, chocolatey, moist and indulgent. I’ve been eating them almost every day… and it’s not even my birthday or a special occasion – and that’s fine too!
INGREDIENTS YOU NEED FOR THIS RECIPE:
All the ingredients that you’re going to need for this recipe:
- All-purpose flour
- Cocoa powder
- Coconut sugar
- Non-dairy milk
- Nut or seed butter
- Maple syrup
- Icing sugar
- Baking soda
SOME HELPFUL TIPS:
- Mixing almond butter into the milk mixture. This step can be a little bit more challenging, I recommend using very smooth and creamy almond butter – the oilier the better. If you’re still having a hard time, you can put the entire mixture into the microwave and that will help to soften everything.
- Making “buttermilk” using vinegar. Not a required step in the process, but highly recommended because it adds something different to the cupcakes. You can use white vinegar, apple cider vinegar or even lemon for this – I usually just use whatever I see in my kitchen first.
- Icing the cupcakes. The easiest way to use this icing is to spread it on the cupcakes with a knife when they’ve cooled completely. Since the icing is oil-free, it is denser and less like “buttercream” making it a bit more challenging to pipe onto the cupcakes.
RICH DOUBLE CHOCOLATE VEGAN CUPCAKES
- 1 cup non-dairy milk
- 1/3 cup almond butter*
- 1/4 cup maple syrup
- 1 tbsp apple cider vinegar (or white vinegar)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1 tsp baking soda
- pinch of salt
- 1 cup icing sugar
- 2 tbsp non-dairy milk (more as needed)
- 1 tbsp nut-butter
- 1 tbsp cocoa powder
- Preheat the oven to 350ºF and line 12 muffin tins with liners (I use silicone liners).
- To a large liquid measuring cup (preferably larger than 1 cup), combine the non-dairy milk and apple cider vinegar and set aside.
- In a medium-sized bowl, whisk together all of the dry ingredients.
- To the non-dairy milk mixture, add the remaining wet ingredients – almond butter, maple syrup and vanilla.
- Form a well in the dry ingredients and pour the wet ingredients into the well and combine. Do not overmix!
- Scoop the batter evenly into the lined muffin tins (each should be about 3/4 full).
- Bake for 20 minutes or until a toothpick comes out clean. Allow them to cool completely.
- While the cupcakes are cooling, start making the frosting – simply add all the ingredients to a bowl and stir until fully combined.
- Put the frosting into a piping bag and pipe onto the cooled cupcakes (alternatively, spread it on with a knife).
Tried this recipe? Tag @rosslynmaria on Instagram!