Vegan Chocolate Fudge Cupcakes

There is nothing better than chocolate on chocolate. These Vegan Chocolate Fudge Cupcakes have soft, moist cake and are topped with rich, fudgy frosting. Creamy, dreamy and delicious! Let's learn how to make them.

There is a reason why everyone likes chocolate cupcakes the best. This recipe is a testament to this fact.

Made with simple methods and easy to find ingredients, these cupcakes are sure to have you returning for seconds and thirds.

Love chocolate on chocolate? Be sure to check out our vegan double chocolate cookies and our vegan chocolate lava cakes.

We also have a post describing how to make perfect vegan cupcakes if you want some additional tips.

Cupcake ingredients:

All of the ingredients needed in this recipe are readily available and easy to find. They are also inexpensive and the majority are household staples. Here is your grocery list:

• all-purpose flour: provides the structure and base of the cupcakes, giving them a soft yet sturdy texture.
• granulated sugar: sweetens the cupcakes and helps retain moisture for a tender crumb.
• cocoa powder: adds deep, rich chocolate flavor and contributes to the overall color of the cupcakes.
• instant espresso powder: enhances the chocolate flavor by adding depth and intensifying its richness without overpowering the taste.
• baking powder: acts as a leavening agent, helping the cupcakes rise and become fluffy.
• baking soda: works alongside the acidic ingredients (such as yogurt) to create lift and lightness.
• salt: balances the sweetness and enhances the overall flavor.
• nondairy yogurt: provides moisture, richness, and acts as an egg replacer to bind the ingredients together.
• nondairy milk: adds moisture and helps create a smooth, pourable batter.
• canola oil: contributes to a moist and tender texture while keeping the cupcakes soft and rich.
• vanilla extract: enhances the overall flavor profile by adding warmth and complementing the chocolate.

Frosting ingredients:

• non-hydrogenated shortening: provides structure and stability to the frosting, making it hold its shape while staying creamy.
• vegan butter: adds richness and a buttery flavor to balance the shortening, creating a smooth texture.
• powdered sugar: sweetens the frosting and provides a light, fluffy texture when whipped.
• cocoa powder: adds deep chocolate flavor to the frosting.
• salt: balances the sweetness and enhances the chocolate flavor in the frosting.
• nondairy milk: adjusts the frosting's consistency to make it smooth and spreadable.
• vanilla extract: adds depth of flavor and rounds out the chocolate taste.

Steps to make vegan chocolate cupcakes (with pictures!):

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Start by making the cupcake batter. Whisk all of the dry ingredients together in one bowl and all of the wet ingredients together in a separate bowl. Pour wet mixture into dry and whisk until just combined.

Line a cupcake pan with twelve paper liners. Fill each liner about ¾ of the way full.

Place cupcake pan on center rack of an oven that has been preheated to 350 degrees F (175 C) and bake for 18-22 minutes.

To prepare the frosting, beat the shortening and softened vegan butter together in a large bowl until smooth. Sift in the powdered sugar and cocoa powder. Add the salt, nondairy milk and vanilla. Beat until smooth.

Frost all of the cooled cupcakes!

Why you'll love these cupcakes:

• Rich Chocolate Flavor: The combination of cocoa powder and espresso powder enhances the deep, indulgent chocolate taste.
• Moist and Fluffy Texture: Thanks to nondairy yogurt and oil, these cupcakes have a perfectly moist and tender crumb without being dense.
• Easy to Make: With simple, pantry-friendly ingredients, this recipe comes together quickly and effortlessly.
• Completely Dairy-Free and Egg-Free: These cupcakes are 100% vegan, making them a great treat for those with dairy or egg allergies.
• Decadent Frosting: The rich and creamy chocolate frosting adds a luxurious touch that perfectly complements the cupcake’s fluffy texture.

Tips for making the perfect cupcakes:

Here are some great cupcake making tips to help you make delicious vegan chocolate fudge cupcakes:

1. Choose quality ingredients: Opt for high-quality cocoa powder, non-dairy milk, and vegan butter or margarine. Using good ingredients will greatly enhance the flavor and texture of your cupcakes.
2. Sift dry ingredients: Sifting the dry ingredients, such as flour, cocoa powder, and powdered sugar, helps remove lumps and creates a smoother batter and frosting.
3. Don't over-mix the batter: When combining the wet and dry ingredients, mix until just combined. Over-mixing can lead to dense and tough cupcakes.
4. Use the Right Baking Liners: Parchment or non-stick liners will prevent sticking and make for easy removal once cooled.
5. Fill Cupcake Liners Evenly: Fill each liner about ⅔ - ¾ full to allow space for the cupcakes to rise without overflowing.
6. Don't over-bake: Keep a close eye on your cupcakes while baking and test for doneness using a toothpick. If it comes out with a few moist crumbs clinging to it, the cupcakes are done. Over-baking can result in dry and crumbly cupcakes.

Frequently asked questions:

Chocolate cupcake recipe variations:

While these cupcakes are absolutely amazing as is, here are a few things you can do if you'd like to jazz them up a bit:

1. Chocolate Peanut Butter Cupcakes: Top each cupcake with peanut butter frosting or simply top with chopped peanuts for extra crunch.
2. Mocha Chocolate Cupcakes: Increase the espresso powder to 2 teaspoons for a stronger coffee flavor. Add a teaspoon to the frosting as well.
3. Chocolate Raspberry Cupcakes: Gently fold ½ cup of fresh or frozen raspberries into the batter. Fill the center with raspberry jam and top with chocolate ganache.
4. Mint Chocolate Cupcakes: Add ½ teaspoon of peppermint extract to the batter. Top with mint-flavored frosting and garnish with crushed vegan peppermint candies.
5. Chocolate Orange Cupcakes: Mix in 1 tablespoon of orange zest and 1 teaspoon of orange extract for a citrusy twist. Decorate with candied orange peel or a drizzle of orange glaze.
6. Cookies and Cream Cupcakes: Stir in ½ cup of crushed vegan chocolate sandwich cookies into the batter. Top with more crushed cookies.
7. Spiced Chocolate Cupcakes: Add ½ teaspoon of cinnamon and a pinch of cayenne pepper for a warm, spicy kick. Dust with cinnamon for an elegant finish.
8. Healthier Option: Substitute half the oil with unsweetened applesauce for a lower-fat version without sacrificing moisture.

Decorating ideas:

Here are a few easy decorating ideas for your vegan chocolate fudge cupcakes:

1. Classic Swirl Frosting: Use a piping bag with a star tip to swirl frosting on top. Garnish with vegan sprinkles or cocoa powder for a simple yet elegant look.
2. Fresh Berries Topping: Add fresh raspberries, strawberries, or blueberries on top for a fresh and colorful touch.
3. Shaved Chocolate: Shave chocolate over the top of each cupcake using a zester.
4. Chopped Nuts: Sprinkle crushed almonds, pecans, or hazelnuts for added crunch and contrast.
5. Coconut Bliss: Sprinkle shredded toasted coconut over the frosting for a tropical touch.
6. Edible Gold Dust or Glitter: Lightly dust edible vegan gold or silver glitter for a glamorous, special-occasion look.
7. Candy Pieces: Top with small vegan candies like gummy bears, chocolate-covered nuts, or caramel bites for a fun look.

Storing vegan cupcakes:

These vegan chocolate fudge cupcakes will keep in an airtight container stored at room temperature for 2-3 days.

Keep the cupcakes in an airtight container in the refrigerator if you need them for an extra few days.

Unfrosted cupcakes will keep in the freezer for up to one month.

If you make this recipe, be sure to snap a pic and share with @censoredbaker on instagram!

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More vegan double chocolate desserts:

• Vegan Double Chocolate Cookies
• Vegan Chocolate Lava Cake
• Vegan Brownie Skillet
• Vegan Hostess Cupcakes

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