• Home
  • About Alice
  • Recipes
    • Popular Recipes
    • Quick Meals
    • Healthy Recipes
    • Gluten Free
    • Appetizers
      • Soups
      • Salads
    • Dinner
      • Asian Food
      • Beef
      • Korean Food
      • Pork
      • Poultry
      • Pasta
      • Pizza
      • Sushi
      • Vegetarian
    • Desserts
      • Brownies
      • Cakes
      • Cookies
      • Cupcakes
      • Ice Cream
    • Drinks / Cocktails
    • Browse All
  • Videos
    • Recipe Videos
    • YouTube Channel
  • Press
  • Work With Me
  • Family
  • Meal Planning
  • Contact

Vegan Chocolate Cupcakes

February 9, 2017 by hipfoodiemom 20 Comments

Facebook
Pinterest141
Twitter
Yummly
141Shares

Vegan Chocolate Cupcakes with chocolate ganache! Made with almond milk, coconut oil, coconut sugar and more, you won't believe these are dairy and egg free!

Vegan Chocolate Cupcakes with chocolate ganache! Made with almond milk, coconut oil, coconut sugar and more, you won’t believe these are dairy and egg free! 

Yesterday was kind of awesome.

Ever since taking and returning from Helene’s photography and food styling workshop, I’ve been shopping. Shopping for new props and dishes, boards (basically flat surfaces that I shoot on) and anything that I think might add something to one of my photos.

Vegan Chocolate Cupcakes with chocolate ganache! Made with almond milk, coconut oil, coconut sugar and more, you won't believe these are dairy and egg free!

My new boards arrived yesterday (one is featured above) and I couldn’t wait to shoot on them. I also got these chocolates in the mail, cocoa powder, chocolate bars and chocolate chips so these cupcakes had to happen.

Vegan Chocolate Cupcakes with chocolate ganache! Made with almond milk, coconut oil, coconut sugar and more, you won't believe these are dairy and egg free!

Plus, Valentine’s Day is next week!

For me, chocolate is a must on Valentine’s Day. Chocolates in a heart shaped box and chocolate cake.

Vegan Chocolate Cupcakes with chocolate ganache! Made with almond milk, coconut oil, coconut sugar and more, you won't believe these are dairy and egg free!

These cupcakes were so tasty!! I didn’t know what to expect but after I made the chocolate ganache, using coconut milk, maple syrup and chocolate, I was sold. This ganache was so smooth, silky and delicious, I think I actually liked this better than using heavy cream!

Vegan Chocolate Cupcakes with chocolate ganache! Made with almond milk, coconut oil, coconut sugar and more, you won't believe these are dairy and egg free!

And the Maldon sea salt flakes. Oh Lord.

Vegan Chocolate Cupcakes with chocolate ganache! Made with almond milk, coconut oil, coconut sugar and more, you won't believe these are dairy and egg free!

Sweet and a little salty always wins in my book. These are the best cupcakes ever! If your Valentine likes chocolate, you must bake these! Vegan or not!

Vegan Chocolate Cupcakes with chocolate ganache! Made with almond milk, coconut oil, coconut sugar and more, you won't believe these are dairy and egg free!

If you don’t have time to throw your can of coconut milk in the fridge, you can use a cup of the coconut milk, straight from the can. However, I found that if you do get your coconut milk to separate and just use the thickened coconut cream on the top, (what you would use to make coconut whipped cream), it makes for a richer, tastier and super glossy ganache! I hope you try it!

Print Recipe

Vegan Chocolate Cupcakes

Recipe makes 16 cupcakes. Be sure to use non-dairy chocolate if wanting to make the ganache vegan. OVERNIGHT CHILL TIME RECOMMENDED: *Chill the coconut milk in the refrigerator overnight. Remove the coconut milk from the fridge carefully and remove the lid. Scrape out the top, thickened coconut cream and leave the liquid behind but don't toss it. Save it to use in smoothies.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Servings: 16
Author: Hip Foodie Mom

Ingredients

For the cupcakes:

  • 3 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 2 cups almond milk at room temperature + more if needed
  • 2/3 cup coconut oil melted and cooled
  • 2 teaspoons vanilla extract
  • 1 1/2 cups coconut sugar

For the ganache:

  • 10 ounces bittersweet chocolate chopped finely
  • 1 can full fat coconut milk the coconut cream part only*
  • 3 to 4 tablespoons maple syrup
  • Flaky sea salt; optional

Instructions

For the cupcakes:

  • Preheat your oven to 350 degrees F. Line your cupcake pan or muffin tin with liners and set aside.
  • Using a large mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Using a separate bowl, whisk together the apple cider vinegar and the milk until it's slightly frothy. Whisk in the melted coconut oil, vanilla, and sugar.
  • Slowly add the wet ingredients to the dry ingredients and mix together until just combined, being careful not to over mix the cake batter. Add more almond milk to the cake batter if it looks too thick. Mix until incorporated. Pour the cake batter into the prepared cupcake liners.
  • Bake for about 25 minutes, or until a tester inserted into the center of the cupcake comes out clean.

For the ganache:

  • Place chocolate in a mixing bowl. Set aside. Using a small saucepan over medium low heat, stir the coconut cream and maple syrup together and bring to a very gentle boil just for a couple of minutes. Pour this mixture over the chocolate and whisk together until all of the chocolate is melted and is smooth.
  • To assemble:
  • Using an offset spatula, or back of a spoon, spread the ganache over each cooled cupcake. Your ganache should be thick enough to where it does not run off the cupcake. Top with flaky sea salt if desired. Enjoy!

Recipe adapted from here.

 

And for a limited time, try Ghirardelli’s Strawberries & Chocolate SQUARES! “This is inspired by everyone’s favorite chocolate-dipped strawberries. Ghirardelli brought together the merriment of chocolate + strawberries for this new perfect for the perfect combination of rich, slow-melting milk chocolate and white chocolate layers infused with delicious strawberry bits. These are available exclusively at Target nationwide:

  • New! Ghirardelli SQUARES Bag for $4.49/5.4oz
  • New! Ghirardelli Heart Gift box for $4.99/3.3oz

 

Vegan Chocolate Cupcakes with chocolate ganache! Made with almond milk, coconut oil, coconut sugar and more, you won't believe these are dairy and egg free!

Disclosure: This is not a sponsored post!

 

You might also like...

  • DIY Chocolate: Two WaysDIY Chocolate: Two Ways
  • Cinnamon Sugar Popovers with Nutella + A Giveaway!!Cinnamon Sugar Popovers with Nutella + A Giveaway!!
  • Blueberry Crumble Granola Bars and A Bestowed Giveaway!Blueberry Crumble Granola Bars and A Bestowed Giveaway!
Facebook
Pinterest141
Twitter
Yummly
141Shares

Related Recipes

Filed Under: Baking, Cupcakes, Desserts

« Japchae: Korean Stir Fried Noodles + Recipe Video
Healthy Weekly Meal Plan 2.11.17 »

Comments

  1. Gayle @ Pumpkin 'N Spice says

    February 9, 2017 at 6:16 am

    Isn’t prop shopping fun? I have SO many food props and dishes, and I’m embarrassed to admit how many Erickson boards I have (I just LOVE them)! These cupcakes are calling my name, Alice! Looks so good,e specially with that frosting!

    Reply
    • hipfoodiemom says

      February 9, 2017 at 6:22 am

      How many do you have?! 🙂 I’m super happy with my first two! hooray!! Thank you, Gayle!

      Reply
  2. Allie | Baking a Moment says

    February 9, 2017 at 8:10 am

    Just beautiful Alice! I love your new board!

    Reply
  3. Cathy says

    February 9, 2017 at 9:36 am

    What a great recipe, what a great way to make vegan food!

    Reply
  4. Gina @ Running to the Kitchen says

    February 9, 2017 at 9:39 am

    That sea salt topping is perfection!

    Reply
  5. Matt says

    February 9, 2017 at 10:12 am

    These look way too good to be healthy, love it!

    Reply
  6. Jennifer @ Show Me the Yummy says

    February 9, 2017 at 10:17 am

    I’ll take them all, please! 🙂

    Reply
  7. Mary Ann | The Beach House Kitchen says

    February 9, 2017 at 1:12 pm

    Love your new board Alice! That’s one of my faves from Erickson! These cupcakes look like the real deal! That ganache?! OMGee!

    Reply
  8. Tieghan says

    February 9, 2017 at 10:16 pm

    These look so delicious. Love the chocolate on chocolate factor! 🙂

    Reply
  9. Laura | Tutti Dolci says

    February 10, 2017 at 1:39 am

    These cupcakes look divine – that ganache topping + sea salt is everything!

    Reply
  10. Krysten Gossard @FreshFitKitchen says

    February 10, 2017 at 12:29 pm

    These are absolutely gorgeous!

    Reply
  11. Kimchi John says

    February 11, 2017 at 5:29 am

    Hi Alice! Happy Valentines Day! These cupcakes look so good. If you want to get rid of some of your old props I’ll take them, lol!!!

    Reply
    • hipfoodiemom says

      February 11, 2017 at 7:16 am

      hahha, happy Valentine’s Day to you too!!!

      Reply
  12. mira says

    February 13, 2017 at 4:45 pm

    Love prop shopping! Your new board is gorgeous! I only have one from them, need to get more! Can’t wait to try these vegan cupcakes, I have a similar recipe, but there is no milk in it, so these must taste a lot better!

    Reply
    • hipfoodiemom says

      February 14, 2017 at 1:52 pm

      Hi Mira, yes, I think the almond milk worked great!! thank you!

      Reply
  13. Alice Alexander says

    February 17, 2017 at 5:37 am

    Yummy yummy! Thanks for the recipe, vegan options are always much appreciated 😉

    Reply
    • hipfoodiemom says

      February 17, 2017 at 6:37 am

      You’re welcome! Hope you try the cupcakes!

      Reply
  14. Emily Chronquist says

    February 9, 2018 at 8:36 am

    Yay!!! Vegan!!! I’m going to make these for my team on Valentine’s Day! They look amazing! I can’t waait!!!

    Reply

Trackbacks

  1. Breakfast Blender Doughnuts + A Giveaway! says:
    March 31, 2017 at 12:15 am

    […] make the vegan chocolate ganache, click here. You can also melt almond butter, peanut butter, or use this chocolate hazelnut spread. Breakfast […]

    Reply
  2. 7 Up Cake | Pound Cake Recipe | Hip Foodie Mom says:
    October 25, 2019 at 2:45 am

    […] cupcakes […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

Popular Posts

Kimchi Fried Rice (kimchee bokkeum bap)! Filled with bacon bits, kimchi & topped with a fried egg. You've got to try this.
Skillet Stuffed Shells with Zucchini and Mushrooms!! Stuffed shells filled with zucchini, mushrooms and ricotta cheese. This dish is so good! It's like deconstructed lasagna! The sauce has spicy Italian sausage and it is amazing. Skip the sausage if looking for a vegetarian meal!
perfectly cooked broiled steak in cast iron pan
15 Instant Pot Recipes to Make Now. With Fall just around the corner, I've pulled together some of my favorite instant pot recipes. Get dinner on the table faster with these instant pot recipes.
Chicken and Black Bean Enchiladas! Small batch enchiladas made with flour tortillas, roast chicken, black beans and enchilada sauce, so good!
slices of medium rare steak marinated with homemade steak marinade

JOIN HIP FOODIE MOM

Subscribe today for a FREE weekly newsletter!




Facebook | Twitter | Pinterest | Privacy Policy

Copyright © 2021 Hip Foodie Mom. All content, recipes and photographs are copyrighted to Alice Choi and are the property of Hip Foodie Mom. They may not be republished in part or whole without permission and proper credit. Contact me to seek republishing and syndication rights.

JOIN THOUSANDS OF FOOD LOVERS!!

Get a weekly newsletter with RECIPES delivered straight to your inbox for FREE!

Your information will *never* be shared or sold to a 3rd party, nor will we spam your inbox.