Best Chocolate Vegan Cupcakes
Chocolate Vegan Cupcakes are perfect for birthdays, weddings, holidays, and any other special occasion you can think of. Believe it or not, they can even be made completely refined sugar-free!
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These vegan cupcakes are a chocolate lover’s dream! Not only is the cake-part chocolate but the frosting is a chocolatey wonder itself. Even more amazing is that they can be made completely oil-free.
We have some other delicious vegan chocolate cakes on this website like this dairy-free fudge cake, my chocolate sugar-free cake, and my amazing crockpot vegan lava cake. If you are in a hurry or just want one serving, a single serving of this chocolate vegan mug cake can be made in about 5 minutes!
Reasons you will love this recipe
- Perfectly sweet- For those trying to keep the sugar low, this cupcake recipe can be made with dried dates. If you like it a little sweeter, use pure cane sugar or date sugar.
- Special Occasions- These cupcakes are terrific for birthdays, parties, or desserts.
- Cupcakes or Cake- This recipe is for cupcakes, but you can easily change to a cake pan and make a birthday or other holiday cake.
Ingredients you will need
- Flour- Whole wheat flour provides a denser texture and a slightly nutty flavor, enhancing the overall taste and making the cake more filling and satisfying.
- Cocoa powder- It imparts a deep, rich chocolate flavor without the need for added fats or dairy. It blends seamlessly into the cake batter, ensuring a smooth texture and intense cocoa taste.
- Plant milk- Provides the necessary liquid to blend ingredients smoothly and achieve a desirable cake texture without dairy.
- Sweet potatoes- Using sweet potatoes to make the frosting provides a naturally sweet flavor and creamy texture without the need for added sugars or oils.
- Almond butter- Creates a rich, nutty flavor and a creamy texture, enhancing the overall taste and consistency of the frosting.
How to make vegan chocolate cupcakes
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Cook your sweet potatoes first and allow them to cool. You will need 3/4 cup for the cupcakes + 1 cup for the frosting. If you have leftover baked sweet potatoes, this is a great way to use them.
I like to take the easy way out and cook mine quickly by poking a few holes in them with a knife, wrapping them in a wet paper towel, and placing in the microwave for about 5-6 minutes, depending on the size of the potatoes.
STEP #2: Preheat the oven to 350°F. Place all of the wet ingredients– cooked sweet potato, plant milk, vanilla, vinegar– in your blender and puree until smooth. Because it’s such a small amount, I have found that using a Nutribullet or Magic Bullet works well. You might also use a whisk and bowl, if needed.
If you are using dates, replace the granulated sugar with 1 cup dates + 2/3 cups water. This equals approximately 8-9 pitted mejool dates. Blend well with the other wet ingredients.
STEP #3: Place all of the dry ingredients–flour, baking powder, baking soda, salt, cocoa powder, sugar–in a large mixing bowl and whisk together well.
If you’re using a less refined granular sugar, add it in this step. Some good options are pure cane sugar, maple sugar, and sucanat. Using glandular sugar is my preference. For those avoiding sugar, I have also used date paste in this recipe.
STEP #4: Next, pour the sweet potato puree into the large bowl with the dry ingredients, add the chocolate chips, and combine them together well.
STEP #5: Pour the cake batter into silicone baking muffin cups (or line regular muffin cups with paper muffin cups to prevent sticking) and bake at 350°F for 25 minutes.
STEP #6: Once the cupcakes are done, remove from oven and allow to cool before frosting.
This recipe can easily be turned into a cake instead of cupcakes. Baking it as a chocolate vegan sugar-free cake is great for a birthday cake or other special occasions.
STEP #7: I like to take the easy way out and cook my sweet potato quickly by poking a few holes in it with a knife, wrapping it in a wet paper towel, and placing it in the microwave for about 5-6 minutes depending on the size of the potato. Once it’s done, remove the peelings and use the potato flesh in this frosting recipe.
STEP #8: Place all the frosting ingredients–including the cooked sweet potato– in a blender or food processor and blend until smooth.
If using dates for the icing, replace the maple syrup with 1 cup pitted dates + 1/2 cup plant milk.
I use my Vitamix blender, and it works like a charm because it has a tamper that allows for keeping the ingredients moving in thick recipes like this vegan chocolate icing. However, if you have a less powerful machine, you’ll need to stop, scrape the sides down, and continue to blend until smooth.
Once the cake and/or cupcakes have fully cooled, it’s time to frost and serve!
STEP #9: Once the cake and/or cupcakes have fully cooled, it’s time to frost and serve!
Tips & Suggestions
- Make Cake-This recipe is very versatile and can be made into a dairy-free, sugar-free, vegan cake.
- Scoop it- When making this into cupcakes, an ice cream scoop with a trigger is perfect for scooping into muffin cups without having to scrape a spoon or fingers.
- Baking Tip- To check for doneness, insert a toothpick into the center of the cake or cupcake and remove it. When it comes out clean, the cake is ready.
- Toppings- I love to add a few strawberries, raspberries, blueberries, or a combination of them to this cake because it makes a beautiful display.
Most Frequently Asked Questions
This cupcake recipe is not gluten-free, but Minimalist Baker has a great GF Baking Guide that can help convert these cupcakes. The frosting is already gluten-free.
These cupcakes will stay fresh in an airtight container in the refrigerator for 5-7 days. They freeze well too.
More Chocolate Vegan Desserts
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Chocolate Vegan Cupcakes
Ingredients
Cupcakes
- 1 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup pure cane sugar (or maple sugar)
- 3/4 cup cooked sweet potato, peeled
- 3/4 cup plant milk
- 1/4 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1/4 cup dairy-free chocolate chips
Frosting
- 1 cup cooked & peeled sweet potatoes packed tightly
- 1/2 cup almond butter or cashew butter
- 1 cup maple syrup (or1 cup pitted dates + 1/2 cup plant milk)
- 1/2 cup cocoa powder
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla
Instructions
Cake
- Cook your sweet potatoes first and allow them to cool. You will need 3/4 cup for the cupcakes + 1 cup for the frosting. If you have leftover baked sweet potatoes, this is a great way to use them.I like the take the easy way out and cook mine quickly by poking a few holes in them with a knife, wrapping them in a wet paper towel, and placing in the microwave for about 5-6 minutes depending on the size of the potatoes.
- Preheat the oven to 350°F.
- Place all of the wet ingredients– cooked sweet potato, plant milk, vanilla, vinegar– in your blender and puree until smooth. Because it's such a small amount, I have found that using a Nutribullet or Magic Bullet works well. You might also use a whisk and bowl, if needed.If you are using dates, replace the granulated sugar with 1 cup dates + 2/3 cups water. This equals approximately 8-9 pitted mejool dates. Blend well with the other wet ingredients.
- Place all of the dry ingredients–flour, baking powder, baking soda, salt, cocoa powder, sugar–in a large mixing bowl and whisk together wellIf you're using a less refined granular sugar, add it in this step. Some good options are pure cane sugar, maple sugar, and sucanat. Using glandular sugar is my preference. For those avoiding sugar, I have also used date paste in this recipe.
- Next, pour the sweet potato puree into the large bowl with the dry ingredients, add the chocolate chips, and combine them together well.
- Pour the cake batter into silicone baking muffin cups (or line regular muffin cups with paper muffin cups to prevent sticking) and bake at 350°F for 25 minutes.
- Oven temperatures vary, so around the 20-minute mark, remove the cupcakes from the oven and test for doneness. To do this, insert a toothpick into the highest center point. If the toothpick comes out clean, they are done. Otherwise, place back into the oven and test again in 5 minutes.
- Once the cupcakes are done, remove from oven and allow to cool before frosting.
Frosting
- This frosting is so easy, it doesn't even require a bowl! While the cake is cooking is the perfect time to make the frosting.You are going to use the rest of the cooked sweet potato which should be 1 cup.
- Simply place all the frosting ingredients in a blender or food processor, and mix until smooth. If needed, add a tablespoon of plant milk to keep the blender moving. You might need to stop, scrape the sides down, and continue to blend until smooth.If using dates for the icing, replace the maple syrup with 1 cup pitted dates + 1/2 cup plant milk.
- When the cupcakes have cooled, frost and serve!
Video
Notes
- Use dates– Instead of using granular sugar in the batter, replace it with 1 cup dates + 2/3 cups water. This equals approximately 8-9 pitted mejool dates.
- Adjust moisture- You’ll need to adjust the moisture by reducing the plant milk from 2/3 cup to only 2 tablespoons + add 2 tablespoons of maple syrup.
- Increase cooking time- When using dates, increase the cooking time from 20 minutes to approximately 25-30 minutes. Test for doneness by inserting a toothpick into the center of the cake. It should come out clean without wet batter sticking to it.
Nutrition
Disclaimer
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About Terri Edwards
Hi guys! I’m the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I’m passionate about sharing healthy recipes and tips to help others care well for their health and the bodies God has given us. I’m so glad you’re here! Read More…
This recipe sounds delicious. Do you know if the cupcakes and frosting will freeze well?
Hi Michelle- Yes, I think both should freeze just fine.
Would it work if I used cannelini beans in place of the nut butter in the frosting?
Hi LouAnn, I don’t think beans would be a good replacement for the nut butter. You can give it a try, but it would certainly change the texture and taste of this dessert.
Can you make these gluten free?
Hi Sandy- I haven’t made these gluten-free, but I would think using oat flour would be a good option for that. Also, this is a gluten-free baking guide from Minimalist Baker to help convert recipes. https://minimalistbaker.com/guide-to-gluten-free-flours/
Hi – I used sucanat (made the cupcakes). If I make them again I’ll add more applesauce. Thanks!
Hi Terri – I made these yesterday. The frosting was fabulous but the cake portion was dry; not moist at all. Is that how they are supposed to be? Not sure if I cooked them too long (22 mins but ovens vary!) or if they came out appropriately.
Hi Dorothy- They shouldn’t be dry. Did you use a dry sweetener or date paste? If using sugar or another dry sweetener, adding a little more applesauce should help with keeping them moist.
How much date sugar would I use instead of date paste? Would it be 3/4 cup like unrefined sugar?
Hi Diane- Yes, I think a 1:1 ratio of date sugar (3/4 cup) would work just fine.