Easy Vegan Chocolate Cupcakes

/Easy Vegan Chocolate Cupcakes

Easy Vegan Chocolate Cupcakes

If you’re looking for an easy vegan chocolate cupcakes recipe, then this is it. Also included is a healthy frosting and some chocolate decoration ideas to put on the top. These are a simple idea for easter, or any occasion when you feel like having a chocolate treat.

Easy Vegan Chocolate Cupcakes
Servings Prep Time
12cupcakes 10mins
Cook Time Passive Time
Votes: 7
Rating: 4.43
You:
Rate this recipe!
30mins 15mins
Print Recipe
easy vegan chocolate cupcakes dairy free recipes
Servings Prep Time
12cupcakes 10mins
Cook Time Passive Time
Votes: 7
Rating: 4.43
You:
Rate this recipe!
30mins 15mins
Print Recipe
easy vegan chocolate cupcakes dairy free recipes
Ingredients
Servings: cupcakes Units:
Instructions
Cupcake Instructions
  1. Preheat oven to 200C/400F.
  2. Place all of the dry ingredients in a mixing bowl and stir together so that all of the ingredients are all very well combined.
  3. Add the wet ingredients and mix gently. A silicone spatula works well for this as it allows you to drag all of the flour off the sides of the bowl and into the batter. Do not over mix so that it stays nice and aerated - this will make the cupcakes nice and light.
  4. Spoon the mixture into a large 12 hole muffin tray and fill to about 3/4 full. See video for demonstration of this.
  5. Once all of the muffin holes are filled, place in oven for about 20 to 30 minutes. To check if they are done, just lightly press the top and it should spring back.
  6. Once done, allow to cool for a couple of hours in the fridge before putting any frosting on top. This will ensure that the frosting doesn't heat up and run off.
Frosting
  1. Place all of the ingredients into blender. If your mixture is not blending easily as is, add a little bit of plant based milk to help it along. Try to use the least amount of extra liquid as possible so that it stays nice and thick.
  2. Place the mixture in a zip lock bag and place in the fridge until you are ready to decorate.
Chocolate Decorations
  1. Print the easter egg template included in the notes below and sticky tape it to a chopping board. Place a non-stick piece of parchment paper over the top and sticky tape that down too.
  2. Melt a block of vegan cooking chocolate in a low set microwave or in a double broiler. Once it is melted and just slightly warm to the touch, place the melted mixture into a small piping bag and cut the smallest amount off one corner so that you can "draw" with it.
  3. Using your melted chocolate, pipe around the easter egg shapes (or freestyle your own designs). Once they are all done, place them in the freezer and let them set.
Final Assembly
  1. Pipe the frosting mixture onto the cupcakes. Sprinkle with some shredded or flaked coconut and some cacao nibs.
  2. Take the easter egg decorations out of the freezer when ready to serve your cupcakes so that they don't go too soft at room temperature. If it is cooler weather where you are, you may be able to stand your chocolate decorations upright, or if you are in a hot climate like I am, just lay the decoration across the top of the cupcake so that it melts across the surface as a fancy decoration.
Recipe Notes

For video demonstration of this recipe, please watch the video at the top of this page.

Click here to download the easter egg template.

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By |2016-10-18T19:14:06+00:00March 23rd, 2016|Recipe, Videos|5 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

5 Comments

  1. Phillip March 23, 2016 at 1:41 pm - Reply

    Thank you for providing more healthy recipes. I’ve had good success using whole
    wheat pastry flour in place of whole wheat flour. Still whole grain and high fiber
    but helps make quick breads a bit lighter. I’ve also had good results using peanut flour
    in place of peanut butter to reduce the fat content. Also, with low-fat baking I tend to
    use lower oven temperatures, since they tend to cook more quickly and can dry out
    more easily.

    • Anja March 24, 2016 at 11:40 am - Reply

      Thanks for all of your tips 🙂

  2. Mariana April 10, 2016 at 3:48 pm - Reply

    Beautiful cupcakes!!!

    • Anja April 13, 2016 at 12:29 pm - Reply

      Thank you 🙂

  3. Stephanie Treasure November 22, 2016 at 9:10 am - Reply

    I purchased a package of organic Cacao Powder and it has a warning that says some ingredients may be harmful to a woman’s reproductive health. Yet, I see so many using it in their videos. I have also read articles that says it has many other harmful health effects. Are you aware of this?

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