Vegan Hot Chocolate Cupcakes

5 from 1 vote

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

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings cupcakes

Author Kat | The Loopy Whisk

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:

Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole muffin tin with cupcake liners.
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.
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.
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.
Transfer the batter into the cupcake liners, so that each cupcake liner is about 3/4 full.
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.
Allow to cool completely on a wire cooling rack.

For vegan chocolate fudge sauce:

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.
Set aside until needed.

For vegan whipped cream frosting:

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

Assembling the cupcakes:

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.
Pipe the whipped cream frosting with a piping nozzle of choice (I used a Wilton 1M nozzle).
Sprinkle with chocolate shavings.
Enjoy!

Storage:

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