Vegan triple chocolate cupcakes (2024)

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Jump To Recipe 10 reviews posted Feb 11, 2019 by Jessica Hoffman

These Vegan Triple Chocolate Cupcakes are a chocolate lover’s dream come true! They start with a chocolate base, and get topped off with a chocolate buttercream, and chocolate chips!

The best vegan cupcakes

In the spirit of chocolate, I bring you these vegan triple chocolate cupcakes. Light and fluffy chocolate cupcakes topped with vegan chocolate buttercream, chocolate sprinkles and chocolate chips. Because when it’s a holiday to celebrate chocolate I don’t kid around.

And seriously guys, these vegan cupcakes are the best!

The base for these cupcakes is similar to my red velvet cupcakes (also a great v-day option!) but these ones have more cocoa powder, and the addition of instant espresso (which brings out even MORE rich chocolatey flavour!)

Why you’ll love this recipe

These vegan cupcakes are healthier than a traditional cupcake, made with Spelt flour and organic cane sugar.
They’re made with coconut oil and have no eggs in them, but are still super light and fluffy!
They’ll last 3-4 days after baking them, though you’ll probably finish them within a day 😉
You don’t need a stand mixer to make these cupcakes. You can make them directly in a bowl.

How to make vegan chocolate cupcakes

Mix the dry ingredients together in a bowl.
Mix the wet ingredients together in a bowl.
Mix the wet and dry ingredients together until smooth. The batter will be a bit liquidy.
Divide into a cupcake pan with liners and fill 3/4 of the way full.
Bake at 350 degrees F for 17-19 minutes.
To make the frosting, we mix together some icing sugar with vegan butter and more cocoa powder. (This part you’ll need a stand mixer for or hand beater.)

Tips for making this recipe perfectly

Use high-quality cocoa powder for super delicious cupcakes.
Don’t skip out on the espresso and vanilla! These will enhance the flavour of the chocolate.
The batter will be quite liquidy. Don’t worry! The batter will set and turn into light and fluffy cupcakes in the oven.
Don’t overfill your cupcake mould. 3/4 of the way full is fine, otherwise you’re cupcakes may overflow.
You can also try topping these cupcakes with whipped coconut cream (recipe here) for a healthier alternative.
If you’d like to make these cupcakes gluten-free, substitute with a cup of 1-1 gluten-free flour blend. If you are using a different type of gluten-free flour blend, make sure to add in some xanthan gum so the cupcakes come out with a light and fluffy texture.

More vegan desserts to try

Vegan Carrot Cake Cupcakes
Vegan Cake Batter Donuts
Raw Salted Caramel Slice

Vegan Triple Chocolate Cupcakes

5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 10 reviews

Author: Jess
Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 47 mins
Yield: 8 cupcakes 1x
Category: Dessert
Method: Bake
Cuisine: American

Print Recipe

Description

A delicious vegan cupcake recipe that features chocolate cupcake, chocolate frosting, and chocolate toppings!

Ingredients

Scale

Cupcakes

3/4 cup almond milk
1 tspapple cider vinegar
1/3 cup coconut oil, melted
1 tspvanilla extract
1 cup spelt flour (can sub regular flour)
2 tspinstant espresso (can sub 2 tbsp brewed espresso)
3/4 cup organic cane sugar
5 tbsp cocoa powder
1/2 tspbaking powder
3/4 tspbaking soda
1/4 tsp salt

Chocolate frosting

1 cup vegan butter
1/2 cup cocoa powder
4 cups powdered sugar
1/4 cup almond milk
1 tspvanilla extract
pinch of salt

Other

Sprinkles
Chocolate chips

Cook ModePrevent your screen from going dark

Instructions

Cupcakes

Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners
Mix the almond milk and apple cider vinegar andset aside for 5 minutes to turn to “buttermilk.”
Next, add the coconut oil and vanilla extract.
Mix all the dry ingredients together in a bowl.
Pour the wet ingredients into the dry ingredients and mix together until smooth.
Spoon the batter into your pan, filling 3/4 of the way full.
Bake for 17-19 minutes, or until a toothpick comes out clean
To make the frosting, cream together the butter and cocoa powder until combined. Add the icing sugar 1 cup at a time until incorporated. Then add the vanilla and salt and beat on high until light and fluffy.
Use a piping bag to pipe icing onto the cupcakes.
Top with sprinkles and chocolate chips

Notes

Use high-quality cocoa powder for best results.

Don’t skip out on the espresso and vanilla! These will enhance the flavour of the chocolate.

The batter will be quite liquidy. Don’t worry, the batter will set and turn into light and fluffy cupcakes in the oven.

Don’t overfill your cupcake mould. Only fill 3/4 of the way otherwise the cupcakes can overflow.

You can also try topping these cupcakes with whipped coconut cream (recipe here) for a healthier alternative.

If you’d like to make these cupcakes gluten-free, substitute with a cup of 1-1 gluten-free flour blend. If you are using a different type of gluten-free flour blend, make sure to add in some xanthan gum so the cupcakes come out with a light and fluffy texture.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 35g
Fat: 18g
Saturated Fat: 13g
Carbohydrates: 55g
Fiber: 3g
Protein: 3g

If you tried theseVegan Triple Chocolate Cupcakesor any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along onPinterest,InstagramandFacebookfor even more deliciousness!

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Desserts Fall Gluten Free Recipes Snacks Spring Summer Vegan Vegetarian Winter

posted by Jessica Hoffman on February 11, 2019 (updated July 16, 2020)

53 Comments Leave a Comment »

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53 comments on “Vegan triple chocolate cupcakes”

Cher — May 1, 2022 @ 10:07 pm Reply

These were the best cupcakes ever. I made them for my husband’s birthday and he was so pleased. They were easy to make and so delicious. We are chocolate lovers in my house and these did not disappoint. Thank you for a great recipe.
- Jessica Hoffman — May 4, 2022 @ 10:14 am Reply
  
  So happy you both loved them Cher! 🙂
Julia — April 7, 2021 @ 3:58 pm Reply

I love this recipe but I want to make it for my nephews fourth birthday, but I’m worried about the 2 tbsp of espresso. Will it have a big coffee taste? Do I have to add it? Could I substitute it for something else?
- Jessica Hoffman — April 11, 2021 @ 2:50 pm Reply
  
  Hi Julia, these cupcakes don’t taste at all like coffee. But you can simply leave it out
Kallie Owens — September 8, 2020 @ 11:57 am Reply
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Hi! Have you made it as a cake or just cupcakes? If so, do there need to be any modifications and does it hold well?
- Jessica Hoffman — September 9, 2020 @ 9:40 am Reply
  
  Hi Kallie, I haven’t tested this out as a cake so I can’t say!
Lauren — August 15, 2020 @ 11:35 am Reply

This is a really lovely recipe. I did modify it a bit and added coffee into the frosting instead of almond milk and added crushed peppermint on top, making peppermint mocha. It was very good and not overwhelmingly sweet. definitely will be making this again!
- Jessica Hoffman — August 17, 2020 @ 5:48 pm Reply
  
  Thanks Luaren! Sounds delicious with some mocha frosting added 🙂
Cordelia — May 7, 2020 @ 8:50 pm Reply

Hi, my recipe wasn’t liquid at all and I made sure I used all the ingredients correct. Do you know what could be happening?
- Jessica Hoffman — May 7, 2020 @ 9:08 pm Reply
  
  Hi Cordelia, If you followed the directions the batter should be rather thin. I can’t see your batter so I can’t say the texture! It’s possible that you measured the flour and added too much if your batter is thick.
Melanie Pokos — April 1, 2020 @ 10:09 am Reply

Hi 🙂
Thank you for this great recipe. I am from Austria asking myself how many grams is 1 cup? I read different online pages and it´s supposed to be between 200 and 250 grams… so now I´m confused how much I should use? I´m looking forward to your answer 🙂
Greets and hugs from Austria
- Jessica Hoffman — April 1, 2020 @ 9:18 pm Reply
  
  Hi Melanie, I unfortuantely cannot say since in North America we use cup measurements. I’d recommend looking up a recipe converter online to get an accurate measurement!
Kait — March 28, 2020 @ 6:23 pm Reply

Do you think I could add in chocolate chips?
- Jessica Hoffman — March 30, 2020 @ 7:24 pm Reply
  
  Hi Kait, absolutely!
Taylor Zadrozny — March 23, 2020 @ 5:58 pm Reply

Excited to try! Can I use coconut flour or almond flour instead?
- Jessica Hoffman — March 23, 2020 @ 6:02 pm Reply
  
  Hi Taylor, unfortunately, coconut flour and almond flour cannot be used at direct substitute to grain flours. If you like you can substitute 1/4 of the flour in the recipe for almond flour. Coconut flour is extremely absorbent and if you use it as a substitute you may end up with dry cupcakes!
Gina — February 9, 2020 @ 9:25 pm Reply

I almost prefer these to non-Vegan chocolate cupcakes. There’s something about the taste and how moist they are. So yummy!
- Anna Oppermann — February 10, 2020 @ 12:43 am Reply
  
  Music to my ears – thanks so much, Gina! I’m happy you enjoyed!
Jazz — December 14, 2019 @ 8:57 pm Reply

Ok disregard I forgot an ingredient sorry lol my family still loved the wrong and corrected ones lol
- Anna Oppermann — December 16, 2019 @ 6:40 pm Reply
  
  Haha, I’m glad you figured it out! And I’m glad they enjoyed 🙂
Jazz — December 14, 2019 @ 8:00 pm Reply

Hi I loved the cupcakes although my batter was not runny instead it was thick. I Believe I did the ingredients just as you stated and 2x I was left with thick batter.
Lisa — November 30, 2019 @ 3:35 pm Reply

Hi there,
Everyone loved these cupcakes!!! They are fantastic!
I want to make them into a two tier cake, with vanilla icing, so I can do a unicorn theme.
Could you tell me how long to cook the cakes? Do you have a vanilla icing recipe? (I’m about to check on your blog, but thought I would ask just in case you don’t).
Thank you!!!
- Jessica Hoffman — December 2, 2019 @ 2:43 pm Reply
  
  Thanks so much Lisa! So happy everyone enjoyed. I haven’t tested these cupcakes out as a cake before so I couldn’t say what the cooking time would be!
Raisa — November 18, 2019 @ 3:28 pm Reply

Can I get an Oh. M. G!? Wow! Yesterday was my birthday and I decided to bake these cupcakes. Honestly, when I find a blogger whom I love, I tend to stick to it. I stumbled on your blog yesterday and decided to try this recipe out for a change (after going back and forth between this and some of my favorite bloggers). I must say, I’m so glad I decided to make these because like I said: Oh. M. G! These are amazing. I brought them to my birthday dinner and my sister asked for another one. My colleagues at work today loved them too, hence why i decides to try one (i had a massive shake yesterday hence why I didn’t try it sooner haha). But had to today and I will safely and happily say that I’ll use it more often. So rich and moist (drooool)!!! I will definitely check out your other recipes. Sorry for the long review, but these cupcakes are my new favorite thing. And so easy to make.

See Also
Sweet Potato Blondie Bars - Chocolate Covered Katie
- Jessica Hoffman — November 20, 2019 @ 6:55 pm Reply
  
  Thank you so much Raisa, I appreciate your comment and am so glad to hear you enjoyed this recipe! 🙂
Mary — November 10, 2019 @ 7:23 am Reply

These were amazing, surprisingly rich and moist. I used raw sugar but I think I need to either add more or use perhaps coconut or brown sugar next time as they weren’t sweet enough with the raw sugar. Frosting made up for it though. Also used Canola oil and Gluten free flour. Thank you.
- Jessica Hoffman — November 10, 2019 @ 5:33 pm Reply
  
  Thanks Mary! Glad you enjoyed this recipe 🙂
Se — August 13, 2019 @ 8:12 pm Reply

Can you use regular flour? Is so, how much?
- Jess — August 14, 2019 @ 8:42 pm Reply
  
  Hi there! Yes you can, the measurements would be the same amount!
Vriddhi — July 6, 2019 @ 7:40 am Reply

Hi. The recipe looks very nice. I do not have apple cider vinegar with me. Can I have a substitute and without using it the cakes should be fine?
- Jess — July 6, 2019 @ 1:56 pm Reply
  
  Hi there, you will need to use some sort of vinegar in order for the proper texture in the cupcakes. you can use white vinegar or white wine vinegar or any neutral tasting vinegar. (not balsamic vinegar.)
Alyssa Winters — March 4, 2019 @ 11:09 am Reply

Hello there, chocolate cupcakes are my all time favorite and I am always looking forward to try new recipe for chocolate cupcakes, I like the recipe you shared in your blog. Thanks and keep on writing!
- Jess — March 4, 2019 @ 12:26 pm Reply
  
  Hi Alyssa, thank you so much! So glad to hear you enjoyed the recipe 🙂
Alex — February 24, 2019 @ 2:00 pm Reply

This recipe looks great! However, I can’t have coconut. Could I substitute vegetable oil? Thanks!
- Jess — February 24, 2019 @ 4:12 pm Reply
  
  Hi Alex, absolutely! Any neutral tasting oil will work just fine 🙂
Jessica — February 18, 2019 @ 8:41 pm Reply

I would love to try this recipe! How do you think they would they turn out if I didn’t add the espresso? I don’t handle caffeine well.
- Jess — February 18, 2019 @ 9:30 pm Reply
  
  Hi Jessica, absolutely! You can just leave out that ingredient 🙂
Ben — February 16, 2019 @ 2:59 am Reply

Best vegan cupcakes! so good!
- Jess — February 16, 2019 @ 5:35 pm Reply
  
  Thanks for the review Ben!
Rita — February 13, 2019 @ 1:11 pm Reply

Looks great! Making it for my family tomorrow! Quick question: I am allergic to cane sugar, which I didn’t know was even a thing until I got tested for food allergies. Would coconut sugar be a good substitute?
Thank you for your help,
Rita
- Jess — February 13, 2019 @ 2:42 pm Reply
  
  Hi Rita, hope you enjoy the recipe. I think coconut sugar should work ok 🙂
- Anelie — June 17, 2020 @ 11:19 am Reply
  
  This recipe is delicious. Rita I use normal white sugar and it works great x
  - Jessica Hoffman — June 17, 2020 @ 7:27 pm Reply
    
    Thanks Anelie!
Sarah | Well and Full — February 12, 2019 @ 7:09 pm Reply

That vegan buttercream looks AMAZING Jess. These cupcakes are the perfect sweet treat!
- Jess — February 12, 2019 @ 11:56 pm Reply
  
  Thanks so much Sarah! 🙂
Sarah @ Making Thyme for Health — February 12, 2019 @ 3:30 pm Reply

Valentine’s Day is definitely the BEST excuse to eat as much chocolate as we want. After seeing these beauties, I want to eat a whole lot of chocolate. Hubba hubba! 🙂
- Jess — February 12, 2019 @ 11:56 pm Reply
  
  Right! Thanks Sarah 🙂
Cassie Autumn Tran — February 11, 2019 @ 9:45 pm Reply

Triple the chocolate, triple the love! Chocolate has got to be one of my favorite flavors of desserts–really anything! I love myself a delicious chocolate cupcake or a slice of cake. Personally, I love cake more, but sometimes if I just want something more convenient and cute, then cupcakes are the way to go! These vegan chocolate cupcakes would probably not last very long in my kitchen. I’d have two or even three every single day!
- Jess — February 12, 2019 @ 11:56 pm Reply
  
  thanks Cassie! Chocolate really is the best!
Luna — February 11, 2019 @ 9:30 pm Reply

Would these be fine with regular flour or another gluten free flour?
- Jess — February 12, 2019 @ 11:55 pm Reply
  
  These would work perfectly fine with regular flour!
Ela — February 11, 2019 @ 8:40 pm Reply

Your cupcakes look amazing, Jess! There is nothing better than chocolate for Valentine’s Day!
- Jess — February 12, 2019 @ 11:55 pm Reply
  
  Thanks so much Ela! 🙂

Welcome! Hi, I’m Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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Vegan triple chocolate cupcakes (2024)

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53 comments on “Vegan triple chocolate cupcakes”

Welcome! Hi, I’m Jess!

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