Vegan chocolate cupcakes made with coconut milk and cocoa in the frosting and batter. So scrumalicious and deep dark chocolatey you’re not even going to notice they’re vegan. Swear.
These vegan chocolate cupcakes are spectacular. Made with both dark chocolate and cocoa powder, they possess an intensely dark chocolate smack that no one would even dream lacks the usual cupcake ingredients. As for the cupcakes’ airy texture, the secret is the trendy aquafaba, that starchy liquid found in canned beans like chickpeas, that’s been making appearances in vegan baked goods the last several years. It’s like a secret weapon for vegan baking. Try it. Swear no one’s even going to know they’re vegan if you don’t tell them.–Angie Zoobkoff
Vegan Chocolate Cupcakes
- Quick Glance
- 45 M
- 4 H
- Makes 12 to 18
- For the vegan chocolate frosting
- 3/4 cup canned coconut cream (180 ml) or substitute two 14-ounce cans full-fat coconut milk (415 ml)
- 1 2/3 cups semisweet chocolate chips** (300 grams)
- 1/8 teaspoon sea salt (1 gram)
- For the vegan chocolate cupcakes
- 1 1/3 cups all-purpose flour (160 grams)
- 1 cup organic or granulated sugar (198 grams)
- 3/4 teaspoon baking powder (3 grams)
- 1/4 teaspoon baking soda (2 grams)
- 1/2 teaspoon sea salt (2 grams)
- 1 cup water (240 ml)
- 1/2 cup Dutch-processed cocoa powder* (42 grams)
- 1 ounce bittersweet chocolate** (28 grams), chopped
- 1/4 cup coconut oil (55 grams)
- 3/4 teaspoon vanilla extract (4 ml)
- 1/4 cup aquafaba (60 ml), from one 15-ounce can of chickpeas
- 1 teaspoon cream of tartar (3 grams)
- Make the vegan chocolate frosting
- 1. If you’re making the vegan chocolate cupcakes using coconut cream, you can skip the first two steps and proceed with step 3. If you’re making the cupcakes using coconut milk, pop the unopened cans into the refrigerator and leave them for at least 24 hours to ensure that two distinct layers form.
- 2. If you are using coconut milk, skim cream layer from each can and measure out 3/4 cups cream (save any extra cream and the milky liquid for another use).
- 3. In a microwave safe bowl, combine coconut cream, chocolate chips, and salt and microwave in 30 second intervals at 50 percent power, whisking occasionally, until melted and smooth, 2 to 4 minutes. Alternately, in a saucepan set over low heat, stir together coconut cream, chocolate chips, and salt until melted and smooth. Transfer to bowl of stand mixer. Place plastic wrap directly against surface of chocolate mixture and refrigerate until cooled completely and texture resembles firm cream cheese, about 3 hours, stirring halfway through chilling. (If mixture has chilled for longer and is very stiff, let stand at room temperature to soften but still cool.)
- Make the vegan chocolate cupcakes
- 4. Adjust oven rack to middle position and preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper or foil liners.
- 5. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 6. In a microwave safe bowl, combine water, cocoa, chocolate, oil, and vanilla and microwave in 30 second intervals at 50 percent power, whisking occasionally, until melted and smooth, about 2 minutes. Alternately, in a saucepan set over low heat stir together the water, cocoa, chocolate, oil, and vanilla until melted and smooth, taking care not to burn the chocolate. Set aside to cool slightly.
- 7. Meanwhile, using a stand mixer fitted with whisk, whip aquafaba and cream of tartar on high speed until the mixture forms soft peaks, 3 to 9 minutes. Using a rubber spatula, stir chocolate mixture into flour mixture until batter is thoroughly combined and smooth, about 1 minute. Stir one-third of whipped aquafaba into batter to lighten, then gently fold in remaining aquafaba until no white streaks remain.
- 8. Divide batter evenly among prepared muffin cups. Bake until tops are set and spring back when pressed lightly, 16 to 20 minutes, rotating muffin tin halfway through baking.
- 9. Let cupcakes cool in muffin tin for 10 minutes, then transfer to wire rack and let cool completely, about 1 hour.
- 10. While the cupcakes are cooling, finish preparing the frosting. Using a stand mixer fitted with whisk attachment, whip at high speed until fluffy, mousse-like soft peaks form, 2 to 4 minutes, scraping down bowl halfway through whipping. Spread frosting evenly over cupcakes and serve.
- *Do not use natural cocoa powder in this recipe as it gives the cupcakes a rubbery, spongy texture.
- **Not all brands of semisweet and bittersweet chocolate are vegan so check the ingredient list carefully of whatever brand you intend to use.