There is something special about tender cupcakes with the silkiest chocolate frosting that are also made with—best of all—healthy ingredients. These Healthy Vegan Double Chocolate Cupcakes are the best thing you can bake. They have an ultra-rich chocolate flavor, and the chocolate mousse frosting makes them deliciously indulgent. Yet, they are free from animal products and come together with wholesome plant-based ingredients.
I am so excited to share this recipe with you because these healthy cupcakes are truly special. They taste luxurious, yet for the cupcakes and frosting recipe, I only use simple ingredients that are also good for you. I love using spelt flour like in my Vegan Chocolate Loaf Cake for its nutty flavor and light texture, and the combination of coconut sugar and maple syrup provides the perfect level of sweetness. But, I'll admit, the addition of one of my favorite ingredients, Sunbutter, takes these vegan treats from delicious to exceptional. Let's make them!
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Ingredients To Make These Vegan Cupcakes:
It all comes together quickly, but I suggest gathering the ingredients and prepping a few things up front before baking these cupcakes. Here's what you need.
- Spelt Flour: This wholesome flour has a delicious, slightly nutty taste and is rich in nutrients. It's a healthy alternative to refined flour, and there are plenty of other vegan baked goods on the blog, like my Healthy Coffee Cake, to use up the rest of the bag.
- Coconut Sugar: This sweetener adds a rich, caramel-like flavor.
- Cocoa Powder: Adds a deep, chocolatey richness. Go for unsweetened dutch processed to get the perfect dark chocolate look.
- Baking Powder & Baking Soda: It's added to give these healthy vegan chocolate cupcakes a light and fluffy texture.
- Flax Eggs: I combine ground flaxseeds and water to make flax eggs and keep these cupcakes egg-free.
- Plant-Based Milk: I highly recommend unsweetened soy milk for a silkier texture. And you can use leftovers to make my Gluten-Free Vegan Protein Brownies or Vegan Red Velvet Cupcakes—They're so good.
- Apple Cider Vinegar: It reacts with the baking soda to help the cupcakes rise.
- Vanilla Extract: It enhances the chocolate flavor. I am using some in both the cupcake batter and the frosting mixture. For the frosting, you can also opt to use some vanilla bean powder instead for a richer flavor.
- Unsweetened Apple Sauce: It replaces vegetable oil, is low in calories, and it adds a little extra natural sweetness.
- Sunbutter: Of course, this is a must-have ingredient for adding creaminess, a moist texture, and a subtle nutty flavor. It's one of my favorite vegan ingredients to make the best delicious treats, healthy smoothies, like this Vegan Chocolate Banana Smoothie, or even heartier dishes like the 15-minute Spicy Sesame Noodles. It's such a versatile ingredient, especially for vegan bakers and cooks. It's a must-have pantry ingredient. I'm also using it to make a super creamy dark chocolate frosting that's so easy to make.
- Maple Syrup: This natural sweetener pairs beautifully with chocolate flavors. They just complement each other, and a little goes a long way.
- Mini Chocolate Chips: They're folded into the cupcake batter for extra chocolate goodness in every bite!
- Coconut Cream: It's used as the base for a dreamy, dairy-free frosting.
- Dark Chocolate: Once melted, you'll need this to turn the coconut cream into a rich chocolate mousse. I'm also using some extra to create chocolate shavings for garnish, or use a bit of cacao powder. You can also use vegan chocolate chips.
See the recipe card for quantities.
How To Make These Delicious Cupcakes:
These vegan chocolate cupcakes look so luxurious that everyone always thinks I spent tons of time in the kitchen making them. But that's the fun part of having good quality and a few secret ingredients like Sunbutter on hand. In a handful of steps, you can make something really special that not only tastes good but also looks like you bought it from a high-end vegan bakery. Here's what you need to do.
- Make the Flax Eggs: Mix the ground flaxseed and water in a separate bowl. Let it sit for 5-10 minutes.
- Mix the Dry Ingredients: In a large bowl, whisk together the dry ingredients, such as flour, sugar, and cocoa powder, with the leavening agents and sea salt.
- Combine the Wet Ingredients: In another bowl, mix the wet ingredients with Sunbutter and the prepared flax eggs until smooth.
- Bring it All Together: Gradually add the wet ingredients to the dry mixture. Stir until just combined, then fold in the mini chocolate chips.
- Fill the Cupcake Pan & Bake: Line a cupcake pan with cupcake liners, filling them about ¾ full. Bake in a preheated oven until a toothpick inserted into the center comes clean. Then, transfer to a cooling rack.
- Frost: Melt the chocolate with the Sunbutter and chilled coconut cream in a double boiler. Once sufficiently chilled, whip the mixture to make a fluffy mousse and frost the cupcakes. Garnish with chocolate shavings.
Top Tips:
Although this is a super-easy recipe, similar to my Matcha Coconut Cupcakes, I want you to get the best results even if you're a first-time vegan baker. So, here are a few of my tips to make these amazing healthy chocolate cupcakes.
- Don't Overmix: It's the secret to avoid dense cupcakes. You want them light and moist.
- Cool Cupcakes: Always let the cupcakes cool completely before frosting to prevent the mousse from melting. One of my favorite tricks for the moistest cupcakes is to cover them with aluminum foil right out of the oven and freeze them. This locks in the moisture while they cool.
- Chill Coconut Cream Overnight: Chill the coconut cream overnight to ensure it is firm enough to whip; only use the solid part. There is no need to waste the liquid part. You can add it to my Superfood Blue Magic Smoothie instead of water or Delicious Alkaline Green Juice.
- Chill the Chocolate Mousse: Allow the mixture to chill in the fridge for at least 2 hours before whipping it into a fluffy frosting. This is essential to getting that frosty texture.
- Garnish: Always garnish these beautiful cupcakes to give them that festive or unique look. You can use a little bit of cacao powder or extra shaved chocolate bits.
Easy Substitutions:
I always give you my best recommendations on ingredients to make the recipes exactly as you see them in my pictures. But I understand that sometimes you don't have something on hand, or you want to swap something for dietary reasons. So, here are a few of the substitutions that I think can work here.
- Flour: If you can't find spelt flour, you can use all-purpose flour or whole wheat flour in its place. Keep in mind that this will affect the texture. If the batter looks a little dry, add a touch of soy milk; if it seems too watery, add more flour. Always check if the inside is done with a toothpick, as baking time can differ based on the type of flour used.
- Dairy-Free Milk: Although I highly recommend soy milk, you could opt for oat or almond milk if that's a better choice for you.
- Sugar: I prefer to use coconut sugar here as it has a lower glycemic index, but you can use brown sugar instead, or maple crystals (one of my favorite natural sweeteners).
- Cacao or Cocoa Powder: You can use them interchangeably here in this recipe. Just make sure to always use unsweetened cocoa powder.
Easy Variations:
Whether you make these vegan cupcakes for a birthday party, special occasion, Holiday, or just to indulge, adding something new and different based on the event is fun. So, here are a few of my recommendations.
- Topping: Instead of cacao powder or chocolate shavings, try powdered sugar to give them a different look, especially if you plan to make them during the Holidays.
- Extra Garnish: You could garnish them with mint leaves or fresh fruit like tiny berries or sliced mandarins.
- Frosting: If you want to change the frosting, try my "vanilla buttercream" from my Red Velvet Cupcakes, which is really a vegan cream cheese frosting and equally healthy—no vegan buttermilk or vegan buttercream.
Equipment Needed:
Here's what you need to make these scrumptious vegan cupcakes. And, as a vegan baker, you already have all of this in your kitchen. Just gather before baking.
- Measuring Spoons and Cups: These are used to measure ingredients accurately.
- Wooden Spoons: To combine.
- Whisk: To fluff up the flour, combine the dry ingredients.
- Mixing Bowls: You need a few bowls to mix the dry ingredients, make the flax eggs, and combine the wet ingredients.
- 12-cup Cupcake pan and liners: To bake the cupcakes in.
- Wire Rack or Cooling Rack: Essential for cooling the cupcakes.
- Double Boiler: To make the vegan chocolate frosting.
- Hand Mixer or Stand Mixer with Whisk Attachment: To make the frosting fluffy.
- Piping Bag: To pipe the fluffy frosting on top of the cupcakes.
Storage:
Store the cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze the cupcakes (without the frosting) wrapped in plastic wrap. Then place them in an airtight container to prevent them from getting squashed. They thaw quickly in a few hours.
FAQ
Vegan cupcakes can be healthier as they often replace dairy and eggs with plant-based alternatives, reducing saturated fats and cholesterol. They may also use more nutrient-dense ingredients like whole grain flour and natural sweeteners. However, they can still be high in sugar and fat, so their healthiness depends on the recipe. Luckily, this recipe includes all these healthy ingredients and is free of the unhealthy ones!
Vegan cupcakes can last as long as traditional ones, but their shelf life depends on the ingredients used. Without dairy and eggs, which can spoil faster, vegan cupcakes might stay fresh slightly longer at room temperature. However, they still contain moisture from ingredients like plant-based milk or applesauce, so they should be stored properly—typically in an airtight container or in the fridge—to maintain freshness.
More Delicious Cupcakes You Might Like:
Looking for other delicious, healthy vegan cupcake recipes like this? Try these:
These vegan chocolate cupcakes are perfect for anyone looking for a sweet treat that’s also good for you. Whether you're baking for yourself or friends, they are sure to be a hit.
If you try this Vegan Chocolate Cupcake Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
Healthy Vegan Double Chocolate Cupcakes
Equipment
- 12 cupcake liners
- 1 Mixer
Ingredients
For the cupcakes:
- 1 cup spelt flour
- 1 cup coconut sugar
- 6 tablespoon unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 tablespoon ground flax seed
- 6 tablespoon water for the flax egg
- ½ cup plant-based milk I recommend unsweetened soy milk
- 2 teaspoon apple cider vinegar
- 2 teaspoon vanilla extract
- ¼ cup Sunbutter No Sugar Added Sunflower Seed Butter
- 3 tablespoon pure maple syrup
- ½ cup unsweetened apple sauce
- ⅓ cup plant based chocolate chips I recommend mini chips
For the chocolate mousse frosting:
- 1 can coconut cream chilled for a couple of hours or overnight
- 7 oz dark chocolate or 1 cup of vegan chocolate chips - See note
- ½ cup maple syrup or any liquid sweetener
- ¼ cup Sunbutter No Sugar Added Sunflower Seed Butter
- 3 tablespoon cacao powder
- 2 teaspoon vanilla extract or 1 teaspoon vanilla bean powder
Instructions
Prepare the Flax Egg:
- In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir and let it sit for about 5-10 minutes until it forms a gel-like consistency.
Mix Dry Ingredients:
- In a large bowl, whisk together the spelt flour, coconut sugar, cacao powder, baking powder, baking soda, and sea salt.
Combine Wet Ingredients:
- In a separate bowl, mix the plant-based milk, apple cider vinegar, vanilla extract, Sunbutter, maple syrup, applesauce, and the prepared flax egg. Stir until smooth.
Combine Wet & Dry:
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the mini chocolate chips.
Bake the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a cupcake pan with liners and fill each about ¾ of the way with batter. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.
For the Chocolate Mousse Frosting:
Melt the Chocolate:
- Scoop the solid part of the coconut cream (discard the liquid or save it for smoothies) into a double boiler. Add the chocolate and Sunbutter No Sugar Added Sunflower Seed Butter.
- Cook until all the ingredients have melted together.
Combine the Ingredients:
- Once melted, remove from heat and add the remaining ingredients, and mix until combined. Place the bowl in the fridge to chill for 2 hours.
Whip the Mixture:
- Once the mixture has cooled, whip it with an electric mixture until it becomes a fluffy mousse.
Frost the Cupcakes:
- Once the cupcakes have cooled, generously frost each one with the chocolate mousse frosting and chocolate shavings.
More Healthy Chocolate Desserts!
Make sure to check out more of the healthy chocolate desserts on my website!
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