Vegan Hot Chocolate Cupcakes

You will LOVE these vegan hot chocolate cupcakes, with their luxurious chocolate fudge sauce centre and fluffy swirl of vegan whipped cream frosting. The cupcakes themselves are moist and chocolatey, and incredibly easy to make – without any egg replacements!

This post has been created in collaboration with Nature’s Charm. All opinions expressed in the post are my own… plus, there’s a whole lotta delicious cake – so read on. (For more information you can check out my Disclosure Policy.)

Vegan hot chocolate cupcake on a white background, with a bite taken out of it and the chocolate fudge sauce oozing out of its centre.

Aaaand… we’re back in the land of 2-in-1 desserts. I simply can’t help myself – there’s something about taking two delicious things and smushing them together into something even greater that I just can’t get enough of.

And what’s not to love? Just look at the results: the chocolate chip cookie cake, the tiramisu cupcakes, the pumpkin pie brownies, and so many more. Now, these hot chocolate cupcakes join the ranks of my all-time favourite 2-in-1 desserts… and with good reason.

There are the chocolate cupcakes themselves – chocolatey and fluffy and yet perfectly moist. Then, we have the chocolate fudge sauce centre, which is exactly as amazing as it sounds. And finally, a delicious swirl of coconut whipped cream frosting, sprinkled with chocolate shavings.

It really is hot chocolate in cupcake form – and let me tell you: it is the. BEST. IDEA. EVER.

Close-up of vegan chocolate cupcakes, topped with swirls of vegan whipped cream frosting and chocolate shavings.

What’s more, these beauties are VEGAN, with the help of the wonderful Nature’s Charm products: their Condensed Coconut Milk (which makes an appearance in the chocolate fudge sauce) and the Coconut Whipping Cream (which whips up beautifully into soft, luscious frosting).

You might remember seeing Nature’s Charm products before, in the vegan cookie dough ice cream, the vegan salted caramel chocolate tart and the vegan pumpkin sheet cake. If you haven’t yet – go check them out! You’ll love them, promise.

But anyway, back to the awesomeness that are these vegan hot chocolate cupcakes. In addition to being delicious and drop-dead gorgeous, they’re also incredibly easy to make!

Plus: NO EGG REPLACEMENTS! That’s right, there are no chia or flax or whateverelse eggs in this recipe – and yet, the texture of the cupcakes is simply spot on.

Vegan hot chocolate cupcake on a stack of three white dessert plates, with a bite taken out of it and the chocolate fudge sauce oozing out of its centre.

Before we get to the bits and bobs of making these wonderful cupcakes – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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How do you make vegan chocolate cupcakes?

Making the vegan chocolate cupcakes truly couldn’t be easier. And the ingredients required are staples, all of which you probably already have in your pantry!

  • dark chocolate
  • coconut or vegetable oil
  • plain flour
  • cocoa powder
  • granulated sugar
  • baking powder
  • baking soda
  • a pinch of salt
  • non-dairy milk (such as almond, rice, oat or soy milk)
  • warm water
  • a tablespoon or so of lemon juice

That’s it! No egg replacements, no strange ingredients, and a whole lotta chocolatey goodness.

(For the full recipe, including the ingredient quantites, scroll down to the bottom of the page.)

And to make the vegan chocolate cupcakes:

  1. Sift together all the dry ingredients including sugar.
  2. Mix together all the wet ingredients.
  3. Mix together the wet ingredients with the dry until you get a smooth, glossy batter.
  4. Divide the batter between cupcake/muffin liners, filling them about 3/4 full.
  5. Bake!

Seriously, how easy is that?!

How do you make vegan chocolate fudge sauce?

Making the vegan chocolate fudge sauce is just as easy:

  1. Combine Nature’s Charm Condensed Coconut Milk,
  2. dark chocolate,
  3. non-dairy milk (such as almond, rice, oat or soy milk) and
  4. cocoa powder, and cook over medium-high heat until you get the most luscious chocolate sauce EVER.

4 step process of making vegan chocolate fudge sauce.

I mean, just look at it!!! I was seriously tempted to just go at it with a spoon… somehow, I resisted, but – oh, the temptation!

Vegan chocolate fudge sauce in a white bowl, with cupcakes in the background.

How do you make vegan whipped cream frosting?

For the coconut frosting, I’ve used Nature’s Charm Coconut Whipped Cream. It whips up easily into this luscious, fluffy frosting that pairs wonderfully with the spice-filled pumpkin sponge.

Because this is coconut-based, I don’t recommend adding too much powdered sugar, because it can draw out the water from the coconut cream and can make it too runny. A tablespoon or two is enough, and makes a pleasantly sweet frosting that reaches optimum sweetness once you’ve swirled in Nature’s Charm Coconut Butter Scotch Sauce.

To make the vegan coconut frosting:

  1. Add the coconut whipped cream (that you’ve refrigerated overnight!) to a large bowl. The cream sometimes separates out in the fridge, but you can use both the thick creamy part and the runny liquid.
  2. Whip the cream until soft peaks form.
  3. Add a tablespoon or so of powdered sugar.
  4. Whip some more – and that’s it!

4-step process of making vegan coconut whipped cream frosting.

Assembling the vegan hot chocolate cupcakes

Then, all that remains is to assemble the hot chocolate cupcakes by creating a hole in each cupcake, filling it with chocolate fudge sauce, piping a pretty swirl of vegan whipped cream frosting on top, and finishing them off with a generous sprinkling of chocolate shavings.

And the end result… heavenly.

Filling cupcakes with chocolate fudge sauce.

Piping vegan whipped cream frosting on top of cupcakes.

I really can’t overstate just how delicious these vegan cupcakes are. I hope you love them as much as I do.

Enjoy.

Sprinkling whipped cream topped cupcakes with chocolate shavings.

If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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Vegan Hot Chocolate Cupcakes

You will LOVE these vegan hot chocolate cupcakes, with their luxurious chocolate fudge sauce centre and fluffy swirl of vegan whipped cream frosting. The cupcakes themselves are moist and chocolatey, and incredibly easy to make – without any egg replacements!

Course Dessert
Cuisine Dairy Free, Vegan
Keyword hot chocolate cupcakes, vegan chocolate cupcakes, vegan chocolate sauce, vegan cupcakes, vegan dessert recipe, vegan frosting recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes

Ingredients

For vegan chocolate cupcakes:

  • 3 1/2 oz (100 g) dark chocolate, chopped, divided
  • 1/3 cup (80 mL) coconut or vegetable oil
  • 2 cups + 2 tbsp (265 g) plain all-purpose flour
  • 1/4 cup (30 g) cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (200 g) caster or granulated sugar
  • 1 cup (240 mL) non-dairy milk, room temperature (such as almond, soy, rice or oat milk)
  • 1/2 cup (120 mL) warm water
  • 1 tbsp lemon juice

For vegan chocolate fudge sauce:

  • 1/4 cup (75 g) Nature's Charm condensed coconut milk (you can get it on Amazon here)
  • 2 2/3 oz (75 g) dark chocolate
  • 1/4 cup (60 mL) non-dairy milk (such as almond, soy, rice or oat milk)
  • 1/8 - 1/4 cup (15 - 30 g) cocoa powder (depending on how thick you want the chocolate sauce to be – less cocoa powder will give you a runnier sauce)

For vegan whipped cream frosting:

  • 3 1/3 cups (800 mL) Nature's Charm coconut whipping cream, chilled overnight (you can get it on Amazon here)
  • 2 - 4 tbsp powdered/icing sugar
  • chocolate shavings or sprinkles

Instructions

For vegan chocolate cupcakes:

  1. Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole muffin tin with cupcake liners.

  2. In a heat-proof bowl above a pot of simmering water, melt together the chocolate and coconut (or vegetable) oil. Set aside to cool slightly.

  3. Sift together the all-purpose flour, cocoa powder, baking powder, baking soda and salt. Add the sugar and whisk well until everything is evenly distributed.

  4. Mix together the non-dairy milk, warm water and lemon juice, and add them to the dry ingredients. Pour in the melted chocolate + coconut oil mixture, and whisk well until you get a smooth batter with no flour clumps.

  5. Transfer the batter into the cupcake liners, so that each cupcake liner is about 3/4 full.

  6. Bake at 355 ºF (180 ºC) for about 20 minutes or until the cupcakes have risen, are spongy/bouncy to the touch and an inserted toothpick/skewer comes out clean.

  7. Allow to cool completely on a wire cooling rack.

For vegan chocolate fudge sauce:

  1. Combine all chocolate fudge sauce ingredients in a saucepan, and cook over medium-high heat until the chocolate has melted and you get a glossy mixture.

  2. Set aside until needed.

For vegan whipped cream frosting:

  1. Using a stand mixer with the whisk attachment or a hand mixer with the double beater attachment, whip the coconut whipping cream (that's been chilled overnight) until soft peaks form, about 5 – 7 minutes.

  2. Add the powdered sugar and whisk for a further minute, until the powdered sugar is fully incorporated.

Assembling the cupcakes:

  1. Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the chocolate fudge sauce.

  2. Pipe the whipped cream frosting with a piping nozzle of choice (I used a Wilton 1M nozzle).

  3. Sprinkle with chocolate shavings.

  4. Enjoy!

Storage:

  1. The vegan hot chocolate fudge cupcakes keep well in a closed container in the fridge for about 2 - 3 days.

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