Rich, chocolate cupcakes topped with a super fudgy chocolate frosting. These vegan double chocolate cupcakes are the ultimate decadent treat, but made with just a few healthy ingredients, gluten free, and fruit sweetened!
So, it’s been WAY too long since I posted a cupcake recipe. The last time we talked about cute little cakes was last May, when I basically made a cupcake version of a bomb chocolatey, coconutty girl scout cookie. I went on a bit of a cake spree last year, falling in love with single layer cakes and their simplicity.
But honestly, I can’t stay away from cupcakes for too long, for so many reasons! A mini cake that’s all your own, swirly piles of sweet frosting on top…and they’re just pretty damn cute, right?
Before we get to the good stuff, let’s be clear. There are countless vegan cupcake recipes in bakeries and all over the internet that are over the top decadent, rich, and absolutely as good (if not better) than a non-vegan recipe. But these vegan double chocolate cupcakes are made with just a few simple, very healthy ingredients, so they’re not going to be a clone of a rich, sugar/oil laden cupcake. I don’t think there’s anything wrong with indulging in a rich, not so great for you (vegan) treat on occasion – life is short, and some desserts are too good to pass up! But when I’m baking at home, I’ll take the healthy version every time, even if the texture is slightly different or they are more prone to sticking to the cupcake liners or something.
ANYWAY. That was a lot of words. To put it simply, these vegan double chocolate cupcakes are good AF, even if they aren’t an exact copy of a traditional, not so great for you cupcake.
When brainstorming about how to jump back into the cupcake game, my oh so predictable mind immediately went to CHOCOLATE. Might as well go all in and double it, with a rich cocoa cupcake and a pile of swirly, sweet, rich frosting on top.
I’m suddenly craving cupcakes.
To start, we need three dry ingredients that you may already have in your pantry! Whole grain rolled oats to grind into flour, almond flour, and cocoa powder. I always use extra dark, unsweetened cocoa powder for ultra deep chocolate flavor. Mix those, and we’re ready to move on to the wet ingredients.
Next is a flax egg, date paste, unsweetened applesauce, and almond milk. The flax egg helps bind the batter, date paste is the sweetener, the applesauce adds softness and moisture, and almond milk brings everything together. Mix all the ingredients together into a thick batter, and you’re ready to bake!
Before portioning the batter into the twelve cups, I’d recommend using either nonstick liners or silicone liners. I used horrible quality liners and mine stuck like crazy, so don’t be like me and just use the good stuff. Or skip the liners altogether and just use a nonstick cupcake tin.
You’ll portion a heaping quarter cup of batter into each cup. You can fill them all the way up, they won’t rise and overflow! Bake for 45 minutes, and prepare for your house to smell like a chocolate factory.
When the cupcakes are done baking, let them cool in the pan for 15 minutes. After that, turn them out to cool on a wire rack or on a plate if you don’t have one. Now it’s time for the best part…rich, sweet, chocolate frosting. I used my favorite chocolate fudge frosting recipe, and just cut the amount of that original recipe in half. This frosting comes out SO thick and rich every time, I am absolutely in love with it. It’s a battle to get it onto the cupcakes without eating half of it before. No shame.
Use a piping bag if you’re feeling fancy, or just swirl it on with a knife. Done!
These vegan double chocolate cupcakes are everything you want in a sweet treat. Rich, dense chocolate cakes, topped with a generous swirl of sweet, creamy frosting. Pure chocolate perfection.
Have a happy, healthy day!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!