Healthy Mini Vegan Chocolate Cupcakes
These cupcakes are perfect for any chocoholic! They taste really rich and decadent, similar to 72% dark chocolate, even with no butter, eggs, or refined flour! Leftover cupcakes will keep for at least 2 days (if not longer!) if stored in an airtight container in the refrigerator. This small-batch recipe is easily doubled too!
Ingredients
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)
Instructions
- 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.
Notes
IMPORTANT MEASURING NOTE: Make sure you measure the cocoa powder and flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your cupcakes and make them taste bitter.
GLUTEN FREE OPTIONS: For the gluten-free flour, use the following blend: ¼ cup (30g) millet flour, 1 tablespoon (7g) tapioca flour, 1 tablespoon (7g) brown rice flour, and ¼ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this!) should work as well, if measured like this.
FLOUR SUBSTITUTIONS: Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.
IMPORTANT VINEGAR NOTE: Don’t skip the vinegar! It reacts with the baking soda to replace the eggs, make the cupcakes rise, and give them their really tender texture.
STEVIA NOTE: If you prefer not to use the liquid stevia in the frosting, then substitute ¼ cup (60mL) pure maple syrup AND eliminate the unsweetened vanilla almondmilk.
TO MAKE STANDARD-SIZED CUPCAKES: Line 6 standard-sized muffin cups with paper liners, and coat the liners with cooking spray. Bake at 350°F for 20-22 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.
For more substitutions, see the Nutrition Facts below.
{gluten-free, dairy-free, egg-free, vegan, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.