I’m partnering with Silk® to bring you today’s recipe! I’m a huge fan of their products, especially their non-dairy milks and non-dairy yogurt alternatives. With many lactose-intolerant family members, Silk’s products are always a staple in my fridge!
One day last fall, I bumped into one of my neighbors on my way back from the mailbox, and we started talking as she unbuckled her almost three-year-old daughter from the backseat. With Halloween right around the corner, the little girl shyly showed me her tall black boots she planned to wear as part of her pop star costume. So cute!
As her daughter danced around the garage, practicing her moves for Halloween, the mom and I continued chatting. She mentioned she recently decided to switch from a vegetarian to a vegan diet, and she was trying to find a good yogurt substitute.
Somehow, my conversations with people always seem to meander their way to the topic of food…
“I’ve seen almondmilk-based yogurts in grocery stores in my hometown,” I shared. “I haven’t gotten a chance to explore places much since I moved, but it might be worth checking out!”
A few days later, she knocked on my door while holding a single-serving cup of Silk’s vanilla almondmilk yogurt alternative. “You were right!” she exclaimed. “I bought one for you to try, too!”
I have the sweetest neighbors!
So a couple weeks ago, when that same neighbor mentioned her spouse was stressed over finishing report cards before the school’s Spring Break, I wanted to make something sweet for them to enjoy… And since her young daughter is a huge chocoholic, just like I am, I thought these small-batch Healthy Mini Vegan Chocolate Cupcakes would be perfect!
These cupcakes are moist and tender, and they’re full of decadent chocolate flavor… But they contain no eggs, dairy, or refined flour — and they’re just 46 calories, including the fudgy chocolate frosting!
HOW TO MAKE HEALTHY VEGAN CHOCOLATE CUPCAKES
Let’s go over how to make these low-calorie chocolate cupcakes! They start with white whole wheat flour (like this!) and cocoa powder (like this!) White whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), and it has a lighter taste and texture than regular whole wheat flour, which comes from heartier red wheat. This makes white whole wheat flour perfect for these cupcakes because it lets the chocolate flavor really shine!
As for cocoa powder, you just need the regular unsweetened kind! Do not use dutched or special dark cocoa powder. Those actually have a different acidity level, which can affect the texture of your mini chocolate cupcakes. They also have a more muted flavor and don’t taste nearly as rich or chocolaty in this recipe.
Remember to measure the flour and cocoa powder correctly, using this method or a kitchen scale! (← That’s the one I have!) Too much of either will dry out your cupcake batter, and too much cocoa powder will also make your cupcakes taste bitter, rather than rich and decadent.
With just 2 teaspoons of coconut oil, the majority of these cupcakes’ tender texture comes from Silk’s vanilla almondmilk yogurt alternative! My neighbor and her daughter love eating it plain (or with some fresh fruit on top!), and I’ve found it works amazingly well in my baking recipes. And when we used Silk’s store locator, we realized lots of grocery stores near us stock it — a total win-win situation!
Instead of eggs, you’ll use a special baking trick… You’ll mix in a tiny bit of vinegar! It reacts with the baking soda to help these cupcakes rise and give them a really tender texture. It completely fooled my neighbors — they were totally shocked these chocolate cupcakes were eggless!
Before putting your batter in the mini muffin pan, you’ll use a second special baking trick of mine… You’ll coat the cupcake liners with cooking spray! Low-fat batters (like this one!) tend to stick to liners like superglue, but misting them with cooking spray first allows the liners to peel away much more easily.
Once the cupcakes have cooled, it’s time to top them with the fudgy chocolate frosting! I’m not a big frosting fan… But I’ll actually eat this one straight from the bowl with a spoon. That’s how much I love it! 😉
This chocolate frosting is so easy to make! You just stir together more cocoa powder (like this!), Silk’s unsweetened vanilla almond milk, a hint of vanilla extract, and some liquid stevia (like this!) for sweetness. That’s it! No butter or powdered sugar in this chocolate frosting, and no mixer required. Super simple!
I dropped off these cupcakes shortly before dinner, and although my neighbors tried to wait… Nobody could resist! All three of them sampled a chocolate cupcake before I left, and their eyes immediately lit up with their first bite. Everyone absolutely loved them!
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your vegan chocolate cupcakes!
Healthy Mini Vegan Chocolate Cupcakes
for the cupcakes
- ½ cup (40g) unsweetened cocoa powder (measured like this)
- 6 tbsp (45g) white whole wheat flour or gluten-free* flour (measured like this)
- ½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- 2 tsp coconut oil (melted)
- 1 ½ tsp vanilla extract
- 1 tsp distilled white vinegar
- 2 tbsp (28g) Silk vanilla almondmilk yogurt alternative (room temperature)
- 5 tbsp (75mL) pure maple syrup (room temperature)
- ¼ cup (60mL) Silk unsweetened vanilla almondmilk (room temperature)
for the frosting
- 6 tbsp (30g) unsweetened cocoa powder (measured like this)
- ¼ cup (60mL) Silk unsweetened vanilla almondmilk
- ¾ tsp vanilla extract
- ¼ tsp liquid stevia (or adjusted to taste)
- To prepare the cupcakes, preheat the oven to 350°F. Line 15 mini muffin cups with paper liners, and coat the liners with cooking spray.
- In a medium bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, vanilla extract, and vinegar. Stir in the Silk vanilla almondmilk yogurt alternative. Stir in the maple syrup. Alternate between adding the flour mixture and the almondmilk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Divide the batter between the prepared paper liners. Bake at 350°F for 15-17 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean or with a few dry crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes bake, prepare the frosting. Add the cocoa powder, almondmilk, vanilla extract, and vanilla stevia to a bowl. Stir until smooth and creamy. Once the cupcakes have completely cooled, spread the chocolate frosting on top just before serving.
View Nutrition Information + Weight Watchers Points
This post was sponsored by Silk. As always, all text, photographs, recipe, and opinions are my own. Get a coupon for Silk’s dairy-free yogurt alternatives here, and visit their store locator here to find their products near you! (You can find all of their dairy-free yogurt alternative flavors here!)
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Dark Chocolate Cupcakes
♡ Healthy Mini Dark Chocolate Banana Cupcakes
♡ Healthy Mint Chocolate Cupcakes
♡ Healthier Funfetti Cupcakes with Chocolate Frosting
♡ Healthy Peppermint Mocha Cupcakes
Is it possible to make these for full size cupcakes? If so do I need to make a double batch or do anything different?
I really appreciate your interest in my recipe Amanda! I haven’t tried making these as full-sized cupcakes, so I’m not sure how that would turn out. (I do have a recipe for standard sized chocolate cupcakes here, which I know works really well and tastes very similar!) If you’d like to try, then doubling the recipe would be a good idea; otherwise, you’d only get about 5 or 6 standard sized cupcakes from the amount of ingredients. 🙂 I’d love to hear what you think of these cupcakes if you try making them!
Can I substitute granulated or brown sugar in place of the vanilla stevia for the frosting?
If you have powdered sugar, that would be the best substitute! Otherwise, you can use granulated sugar, but the texture of the frosting will be a bit different and a bit granular. For either powdered sugar or granulated sugar, you’ll need ¼ cup, and reduce the milk to 2 tablespoons to compensate for the added volume. 🙂 I’d love to hear what you think of these cupcakes if you try making them, Sue!
Can I substitute nonfat milk in place of the unsweetened almond milk for the frosting?
Yes, that’s fine! I’m so excited to hear what you and your family think of these cupcakes, Sue! 🙂
Hey Amy I am going to make these today but I don’t have stevia for the frosting. Any suggestions?
I’ve actually shared the best alternative in the Notes section of the recipe! That section is located directly underneath the Instructions. I know it can be easy to miss! I’ve also shared a few more on the Nutrition Information page too. 🙂 I can’t wait to hear what you think of these cupcakes, Marisa!
Marisa Galli says...
Perfect, thanks Amy! They are delicious 😋
It’s my pleasure, Marisa! I’m so glad you like them! 🙂
I am going to make your mini chocolate cupcakes soon,I have most of the ingredients except four ingredients that I need to make these cupcakes at home.I am more of a chocoholic than my mom but she will eat them as well.I have never used coconut oil before and I was wondering how to melt it before adding it to the recipe.
Are these mini chocolate cupcakes portable on hikes or on my walks?
It means so much that you’d like to make these cupcakes too, Kim! If you have unsalted butter at home, you can use that in place of the coconut oil. (Any oil will work in place of the coconut oil too!) Coconut oil is a solid at room temperature and usually comes in a glass jar. I add it to a microwave-safe bowl and pop that bowl in the microwave to melt it. Super easy!
If you don’t put the frosting on these cupcakes, then they should be just as portable as regular muffins for your hikes and walks. If you do put the frosting on top, they might be a bit messier to transport.
I’m really excited to hear what you and your mom think of these once you get a chance to make them!
Alysia Conditsis says...
Hi! I was going to make these but I don’t have the specific almond milk you’re referring too! Instead I have Almond Breeze Unsweetened: https://www.almondbreeze.com.au/. Could I use that and I don’t have the yoghrt, could I use just any greek yoghurt? Thank you!
I really appreciate your interest in my recipe, Alysia! I’ve actually covered the answers to both of your questions on the Nutrition Information page directly underneath the recipe box. I made a note that I provided additional substitutions there in the Notes section of the recipe, but I know it can be easy to miss that detail! (Because I developed this recipe for a specific client, I could only provide so much information regarding substitutions in the recipe box… Hence why I included more substitutions on the Nutrition Info page! 😉 )
I can’t wait to hear what you think of these cupcakes!
Alysia Conditsis says...
I’m so sorry! But yes I have located it and all is good thank you so much 😊💞
No need to apologize — it happens all the time, Alysia! 😉 I’m really looking forward to hearing what you think of these cupcakes!