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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!