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    Home » Desserts

    Vegan Chocolate Cupcakes with Chocolate Frosting

    Updated: Jul 27, 2019 by Verna Rindler · This post may contain affiliate links · 14 Comments

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    vegan chocolate cupcake with a bite missing

    Vegan Chocolate Cupcakes Recipe with a tasty Chocolate Peanut Butter Filling much like Nutella, and an easy chocolate frosting. These are moist and delicious. I’m in cupcake heaven!

    vegan chocolate cupcake with a bite missing

    Have you guys heard of wacky cake? Well this vegan cupcake recipe is a play on a cake supposedly invented during the Great Depression that was made without eggs, butter, and milk.

    I'm sure their intention wasn't to make a vegan cake, there was just a shortage of eggs and dairy at the time and if you did find the ingredients they were apparently to pricy.

    Well who ever invented the recipe is a genius. It's downright delicious and so easy!

    vegan chocolate cupcakes on a cooling rack

    I got the recipe from my sister in law Dot, years ago (thx Dot❤️) and I've made it for my family here and there, throughout the years, usually in cake form.

    Well this is my version of the Wacky Vegan Cake in cupcake form. I decided to fancy it up and add a gooey addictive chocolate peanut butter filling- why not right!!

    And of course you need icing. I kept that part simple with an easy chocolate frosting.

    vegan chocolate cupcake on a cooling rack

    Let’s start by making the chocolate peanut butter filling:

    Add the cocoa, peanut butter, icing sugar and plant milk to a medium bowl and whisk until smooth, then set aside.

    two picture illustration how to make cupcake filling

    How to make the Vegan Chocolate Cupcake Batter:

    Combine all the dry ingredients in a large mixing bowl. Make a well in the centre of the bowl and add the wet ingredients. Whisk until smooth.

    four picture illustration how to make vegan cupcake batter

    To Layer the Batter and Filling for Vegan Chocolate Cupcakes:

    Start with approximately 1 tablespoon of batter in each cupcake liner followed by the chocolate peanut butter filling and then top them off with the rest of the batter.

    2 picture illustration layering cupcake liners with batter and filling

    Bake in the oven for 18-20 minutes at 350°

    vegan chocolate cupcakes in pan fresh from oven

    Let the cupcakes cool, completely and ice with the chocolate glaze. Yum! For the full Vegan Chocolate Cupcake recipe check out the recipe card below.

    vegan chocolate cupcakes on a cooling rack

    Warning these cupcakes are highly addictive and might contain a wee bit of sugar, lol!!!? If you're looking for a more healthy Vegan Dessert Recipe try my Chocolate Vegan Brownies or my Salted Caramel Vegan Chocolate Tart.

    Tips and suggestions for cupcakes:

    • Store the cupcakes covered at room temperature or in the fridge.
    • Cupcakes should keep 3-5 days (if they last that long ☺️).
    • Cupcakes freeze well without the icing.

    If you love Vegan Chocolate Cake Desserts check out my Vegan Chocolate Cake, YUM!

    Enjoy guys❤️ Happy day to you! Feel free to comment and rate this recipe below, I'd love to hear from you.

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    vegan chocolate cupcake with a bite missing

    Vegan Chocolate Cupcakes with Chocolate Frosting


    ★★★★★

    5 from 4 reviews

    • Author: Verna
    • Total Time: 40 minutes
    • Yield: 12 Cupcakes 1x
    Print Recipe
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    Description

    Vegan Chocolate Cupcakes Recipe with a tasty Chocolate Peanut Butter Filling much like Nutella, and an easy chocolate frosting. These are moist and delicious. I’m in cupcake heaven!


    Ingredients

    Scale

    CUPCAKE  BATTER INGREDIENTS:

    • 1 and 1/2 cups flour
    • 1/4 cup cocoa
    • 1 cup of sugar
    • 1 teaspoon instant coffee, regular or decaffeinated
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1/3 cup oil, (I used grape seed oil)
    • 2 teaspoons vanilla
    • 1 tablespoon vinegar
    • 1 cup warm water

    CHOCOLATE PEANUT BUTTER FILLING INGREDIENTS:

    • 1/2 cup peanut butter (I use 100% real peanut butter)
    • 1/2 cup icing sugar, (confectioners' sugar)
    • 2 tablespoons cocoa
    • 1/3 cup plant milk

    CHOCOLATE FROSTING INGREDIENTS:

    • 1 tablespoon vegan butter at room temperature (I use "Earth Balance")
    • 2 tablespoons plant milk
    • 1 teaspoon instant coffee
    • 1 teaspoon vanilla
    • 2 tablespoons cocoa
    • 3/4 cup icing sugar, (confectioners' sugar)

    Instructions

    1. Preheat the oven to 350°. Add 12 cupcake liners to your muffin tin and set aside
    2. For the Cupcake filling: Add all the chocolate peanut butter filling ingredients to a medium bowl and whisk until smooth, then set aside.
    3. For the Cupcake Batter: Add all the dry ingredients to a large mixing bowl ( first 7 ingredients listed) and whisk until combined. Make a well in the centre of the dry ingredients and start adding the wet ingredients in order listed above. Whisk everything until smooth.
    4. For filling the cupcake liners: Add approximately 1 heaped tablespoon of batter followed by 1 and 1/2 tablespoons of the filling. If you have left over filling just evenly distribute the rest. Now add a tablespoon of batter to top of each cupcake until it is gone.
    5. Bake the cupcakes for 18-20 minutes or until tops of cupcakes are just firm to the touch. Cool in tray for a couple of minutes then remove to cooling rack and COOL COMPLETELY BEFORE ICING.
    6. For the Chocolate Frosting: Mix all the chocolate frosting ingredients, except icing sugar in a small bowl. Now whisk in the icing sugar until everything is combined and smooth. set aside until cupcakes are ready to glaze. When cupcakes are ready to ice make sure to whisk the chocolate frosting again.
    7. Ice your cupcakes and Enjoy! When the icing is set it will be dry to the touch

    Notes

    • if adding sprinkles do so right away before the icing dries.
    • adding the instant coffee gives a richness to the chocolate cupcakes but does not overpower the flavour.
    • Do not cover cupcakes until the glaze is full set. I recommend a cake dome.
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Category: Sweets
    • Method: Bake
    • Cuisine: American

    Keywords: vegan chocolate cupcakes, glaze, filling, peanut butter, chocolate vegan cupcakes,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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    Reader Interactions

    Comments

    1. Karen T.

      December 04, 2020 at 10:32 am

      My daughter is allergic to eggs so I made this recipe for her 1st birthday party ( without the coffee ) and it turned out amazing! So light and fluffy! I’m making your lemon loaf next.

      ★★★★★

      Reply
      • Verna

        December 04, 2020 at 10:40 am

        Oh nice! glad it was a hit. Fyi you can buy decaf instant coffee powder try it next time the flavour is wonderful in this. Thanks so much for your comment.

        Reply
    2. Lauren

      June 11, 2020 at 7:37 pm

      Can you make without instant coffee ? I only have regular coffee grounds on hand.

      Reply
      • Verna

        June 11, 2020 at 8:42 pm

        Hi Lauren, yes you can. I recommend trying it with the instant coffee next time, adds great flavour😊

        Reply
    3. Brenda

      April 01, 2020 at 2:13 pm

      These are the best cupcakes I have ever had and very easy to make.

      ★★★★★

      Reply
      • Verna

        April 01, 2020 at 4:23 pm

        Wow Thank you so much Brenda, thrilled you enjoyed them. I really appreciate your comment, means a lot! Happy day to you!!

        Reply
    4. Terry

      February 07, 2020 at 3:04 am

      can the flour be substituted with Gluten Free flour and still produce proper results

      Reply
      • Verna

        February 07, 2020 at 3:07 pm

        Hi Terry I have not made these with gluten free flour so cannot say. Hope that helps. Have a great day.

        Reply
        • terry parker

          February 14, 2020 at 12:58 am

          Verna, I substituted the flour for gluten free flour and the peanut butter to almond butter they are fantastic. thank you again

          ★★★★★

          Reply
          • Verna

            February 14, 2020 at 2:33 pm

            Yay! So glad Terry! good to know they work with gluten free flour too! Thank so much for your comment!

            Reply
    5. Diana drummond

      February 18, 2019 at 4:24 pm

      what is icing sugar

      Reply
      • The Cheeky Chickpea

        February 18, 2019 at 4:27 pm

        Hi Diana, confectioners' sugar is another name for it. I've always called it Icing sugar. Have a great day!

        Reply
    6. Katherine

      February 12, 2019 at 2:23 am

      OMG these look so good.

      ★★★★★

      Reply
      • The Cheeky Chickpea

        February 12, 2019 at 2:33 am

        They are very tasty! Thx Katherine ?

        Reply

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    Hi, I’m Verna! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

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