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Vegan Chocolate Cupcakes With Chocolate Frosting

by Rachel Gaewski featured in Vegan Cupcakes 4 Ways

Inspired by


for 12 cupcakes


  • 1 cup
    organic granulated sugar (200 g)
  • ¼ cup
    refined coconut oil, solid (50 g)
  • ½ cup
    unsweetened cocoa powder (60 g)
  • 1 ¾ cups
    all-purpose flour (220 g)
  • 1 teaspoon
    baking soda
  • 1 teaspoon
    baking powder
  • ½ teaspoon
  • 2 teaspoons
    vanilla extract
  • 1 cup
    unsweetened almond milk (240 mL)
  • ½ cup
    vegan chocolate chips (85 g)


  • 1 cup
    vegan butter, 2 sticks (230 g)
  • ½ cup
    unsweetened cocoa powder (60 g)
  • 2 cups
    organic powdered sugar (240 g)
  • 1 teaspoon
    vanilla extract
  • rainbow sprinkles, for decorating
    Calories 429
    Fat 25g
    Carbs 50g
    Fiber 1g
    Sugar 37g
    Protein 2g

Estimated values based on one serving size.



  1. Preheat the oven to 350°F (180°C).
  2. Grease a 12-cup muffin tin or line with paper liners.
  3. In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
  4. Sift in the cocoa powder, then add the flour, baking soda, baking powder, salt, vanilla, and almond milk, and stir with a rubber spatula until well combined. Fold in the chocolate chips.
  5. Use an ice cream scoop to fill each muffin cup about ¾ of the way.
  6. Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
  7. Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
  8. Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
  9. Sift in the cocoa powder and vanilla and beat until smooth.
  10. Use a butter knife to spread the frosting onto the cupcakes, creating a flat top with smooth sides.
  11. Place the sprinkles in a shallow dish. Roll the edges of the cupcakes in the sprinkles.
  12. Enjoy!




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