Name: Vegan Chocolate Cupcakes with Chocolate Frosting Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 and 1/2 cups all-purpose flour; 1/4 cup cocoa powder; 1 cup sugar; 1 teaspoon instant coffee (regular or decaffeinated); 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1/3 cup oil (grape seed oil recommended); 2 teaspoons vanilla extract; 1 tablespoon vinegar; 1 cup warm water; 1/2 cup peanut butter (100% real peanut butter); 1/2 cup icing sugar (confectioners’ sugar); 2 tablespoons cocoa powder; 1/3 cup plant milk; 1 tablespoon vegan butter (room temperature, e.g., “Earth Balance”); 2 tablespoons plant milk; 1 teaspoon instant coffee; 1 teaspoon vanilla extract; 2 tablespoons cocoa powder; 3/4 cup icing sugar (confectioners’ sugar)

Jump to Recipe

Introduction

These vegan chocolate cupcakes are rich, moist, and packed with chocolate flavor. Filled with a creamy peanut butter center and topped with smooth chocolate frosting, they make a delightful treat for any occasion.

A dark chocolate cupcake sits in a white ridged paper liner that is slightly opened and stained with chocolate crumbs. The cupcake has one visible layer of rich, moist chocolate cake topped with a large swirl of thick, creamy chocolate frosting that has a smooth, slightly textured look and tapers into a peak at the top. The cupcake is placed on a white marbled surface with some scattered chocolate flakes around it. The background shows blurred bundles of similar cupcakes on white trays, creating a soft depth effect. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups flour
1/4 cup cocoa powder
1 cup sugar
1 teaspoon instant coffee (regular or decaffeinated)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/3 cup oil (grape seed oil recommended)
2 teaspoons vanilla extract
1 tablespoon vinegar
1 cup warm water
1/2 cup peanut butter (100% real peanut butter preferred)
1/2 cup icing sugar (confectioners’ sugar)
2 tablespoons cocoa powder (for filling)
1/3 cup plant milk
1 tablespoon vegan butter at room temperature (e.g., Earth Balance)
2 tablespoons plant milk (for frosting)
1 teaspoon instant coffee (for frosting)
1 teaspoon vanilla extract (for frosting)
2 tablespoons cocoa powder (for frosting)
3/4 cup icing sugar (confectioners’ sugar)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
Step 2: Prepare the filling by whisking together the peanut butter, 1/2 cup icing sugar, 2 tablespoons cocoa powder, and 1/3 cup plant milk in a medium bowl until smooth. Set aside.
Step 3: For the cupcake batter, whisk the flour, cocoa powder, sugar, instant coffee, baking soda, baking powder, and salt together in a large bowl until combined.
Step 4: Make a well in the center of the dry ingredients and gradually add the oil, vanilla, vinegar, and warm water. Whisk everything together until the batter is smooth.
Step 5: Fill each cupcake liner with about 1 heaped tablespoon of batter. Add 1 and 1/2 tablespoons of the peanut butter filling on top, then cover with another tablespoon of batter. Distribute any remaining filling evenly.
Step 6: Bake for 18-20 minutes, or until the tops of the cupcakes feel just firm to the touch. Let them cool in the tin for a few minutes, then transfer to a wire rack and cool completely before frosting.
Step 7: To make the frosting, mix the vegan butter, plant milk, instant coffee, vanilla, and cocoa powder in a small bowl. Gradually whisk in the 3/4 cup icing sugar until smooth and combined. Set aside until ready to ice.
Step 8: Whisk the frosting again before spreading it over the cooled cupcakes. Allow the icing to set; it will become dry to the touch.

Tips & Variations

Use decaffeinated instant coffee if you want to avoid caffeine but still enhance the chocolate flavor.
Swap peanut butter for almond or sunflower seed butter if you prefer or have allergies.
For extra richness, add a tablespoon of brewed coffee instead of water in the batter.
Make the cupcakes nut-free by omitting the peanut butter filling and adding extra frosting instead.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring chilled cupcakes to room temperature before serving. The frosting may firm up when cold; you can gently warm cupcakes in the microwave for 10-15 seconds if desired.

How to Serve

The image shows rich chocolate cupcakes arranged on a white cake stand with a wooden base, placed on a surface with white marbled texture. Each cupcake has a dark brown base and a generous swirl of creamy chocolate frosting that is smooth and thick. On top of each frosting swirl, there is a small heart-shaped piece of chocolate and some have tiny chocolate sprinkles, adding texture and shine. Around the cake stand, there are small chocolate cups and scattered chocolate sprinkles. The focus is sharp on the front cupcakes, with a soft blur on those in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Be sure it contains xanthan gum for structure, or add it as recommended.

Is the vinegar important in the recipe?

Yes, the vinegar reacts with the baking soda to help the cupcakes rise and become light and fluffy. Apple cider vinegar or white vinegar both work well.