Vegan Life | Recipes

Steph Sunshine's Divine Vegan Chocolate Cupcakes

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Many years ago, I had a small baking business selling cupcakes at pop-up markets. I was obsessed with creating the perfect cupcake recipes, and I was known to most people as "the cupcake lady."

My original (non-vegan) chocolate cupcake.

Now that I'm vegan, I can't use those recipes anymore. But lucky for you, I've been in the kitchen working hard at making vegan versions of some of those recipes! Chocolate is always my first choice of flavor for any sweet food, so the first recipe I've veganized is, of course, my famous chocolate cupcake recipe. I made these over and over, tweaking amounts and ingredients until I had them just right. I knew I finally had a winner when I almost made myself sick from eating so many of them. 🙈🤣

Pair these with any frosting you like; I recommend my cookie butter frosting recipe!

Recipe makes approximately 20 cupcakes (or two 8" round cakes layers).

Steph Sunshine's Divine Vegan Chocolate Cupcakes

Yield20 cupcakes

Prep Time30 minutes

Cook Time20 minutes

Total Time50 minutes

Ingredients

  • 1/2 cup vegan stick butter (such as Earth Balance)
  • 4 oz. unsweetened baking chocolate
  • 6 tbsp. aquafaba (liquid from a chickpea can)
  • 1 cup vegan granulated sugar
  • 1/4 cup almond milk
  • 1 tbsp. vinegar
  • 1 cup water
  • 1 tsp. vanilla
  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a small saucepan over medium-low heat (or a double-boiler), melt the vegan butter and unsweetened chocolate, stirring constantly. Once everything is melted and combined, remove from heat.
    The chocolate can burn easily if you don't keep stirring it.
  3. Using an electric mixer, whip the aquafaba until it is white and foamy (this should take around 5-10 minutes).
    Your aquafaba should turn white and foamy after 5-10 minutes of whipping.
  4. Slowly add the sugar to the aquafaba and mix it together. (You can continue to use the mixer, or you can stir by hand if you don't have a stand mixer).
  5. Add the chocolate mix to the aquafaba mix, and combine.
  6. Combine the almond milk and vinegar and set it aside for a few minutes to curdle.
    Mixing vinegar with almond milk will curdle the almond milk.
  7. In a saucepan, bring the water to a boil, then remove it from the heat. Stir it into the chocolate mix. Add the vanilla and mix.
  8. Sift the flour, baking powder, baking soda, and salt into a small mixing bowl.
  9. Alternate adding the milk and flour into the chocolate mix, and stir. Make sure everything is combined, but don't over-stir.
    Alternate adding the flour and milk little by little.
  10. Line cupcake trays with paper liners. Fill the liners about 80% full with batter.
    Fill approximately 2/3 of the liner cups with batter.
  11. Bake about 20-21 minutes (an inserted toothpick should come out clean when they're done).
  12. Cool before frosting, and enjoy!
    Allow your cupcakes to cool completely before frosting them.

Notes & Hints

I don't recommend substituting the vegan butter for oil because the vegan butter adds to the flavor of the cakes.

The best way to pour the batter into the paper liners is with a measuring cup or pitcher with a spout. The batter is thin, so it pours easily.

To adapt the recipe to cake pans, divide the batter evenly between the two greased pans. Full-sized cakes will require more time to cook; start checking the cakes for doneness after around 27 minutes at 350 degrees Fahrenheit.

StephSunshine

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Steph Sunshine

Hi! I'm Steph, and I love to explore vegan food, health, and of course, the world. I'm sharing my best vegan recipes, and things I've learned and loved from my travels and health journeys.