Vegan Chocolate Cupcakes

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 347.9
  • Total Fat: 17.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 340.6 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.1 g

View full nutritional breakdown of Vegan Chocolate Cupcakes calories by ingredient

Number of Servings: 16


    2 cups all purpose flour
    2 1/2 teaspoons baking powder
    1/2 teaspoon salt
    2 tablespoons milled flax seed
    3/4 cup mashed ripe avocado
    1 1/2 cups packed brown sugar
    1/3 cup oil
    1 teaspoon vanilla extract
    4 ounces unsweetened chocolate, melted
    1 1/3 cups coconut milk (or almond, rice, soy)

    Chocolate Frosting
    1/2 cup dairy free margarine spread (such as Earth Balance)
    2 cups confectioners' sugar
    3/4 teaspoon vanilla extract
    2 ounces unsweetened chocolate, melted


Preheat oven to 350 degrees F. Line 16 muffin cups with liners.

In a medium sized mixing bowl, sift together flour, baking powder and salt; whisk in flax until combined. In a large mixing bowl, using a mixer on medium speed, beat together avocado, brown sugar, oil and 1 teaspoon vanilla until creamy - about 1-2 minutes; beat in 4 ounces melted chocolate until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk, until well combined.

Divide batter into muffins cups. Bake 15-20 minutes or until well risen and slightly crackled on top. Cool 10 minutes in pan before removing to wire racks to cool completely.

To make the frosting, in a medium mixing bowl, using a mixer on medium speed, beat together margarine spread and confectioners' sugar until well combined - about 1-2 minutes; beat in 3/4 teaspoon vanilla and 2 ounces melted chocolate until well combined. Pipe or spread frosting on cupcakes.

Makes 16 cupcakes

Number of Servings: 16

Recipe submitted by SparkPeople user CHOOVERMONIUM.