Vegan Chocolate Cupcakes for Two with Vegan Fudgy Chocolate Frosting
This bakery-quality vegan chocolate cupcake recipe yields rich, moist cupcakes topped with fudgy cashew-based chocolate frosting to make them even more decadent. This recipe makes just two cupcakes (so it's perfect for date night or anytime a random chocolate craving strikes!), and you probably have everything on hand to make them.
Servings 2 servings
Calories 579kcal
Equipment
Ingredients
Cupcakes:
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated white sugar
- 1 tablespoon natural unsweetened cocoa powder not Dutch-processed
- 1/4 teaspoon baking soda slightly scant
- 1/16 teaspoon salt
- 1/16 teaspoon instant espresso powder optional, but recommended
- 3 tablespoons plain unsweetened milk any kind you like
- 1 tablespoon vegetable oil or avocado oil, canola oil, or other mild or neutral-flavored oil
- 1/2 teaspoon pure vanilla extract
Frosting:
- 1/2 cup raw cashews
- 3 Medjool dates pitted
- Boiling water
- 2 tablespoons pure maple syrup
- 1/4 cup canned unsweetened full-fat coconut milk see Notes
- 1/2 tablespoon coconut oil melted
- 3/4 teaspoon pure vanilla extract
- 4 tablespoons natural unsweetened cocoa powder
- 1/8 teaspoon instant espresso powder
- 1/8 teaspoon salt
- 1/2 tablespoon warm water to thin out the frosting if necessary
Instructions
For the Cupcakes:
- Preheat oven to 350F; line a muffin tray with 2 paper liners.
- Whisk together the flour, sugar, cocoa powder, baking soda, salt, and instant espresso powder in a medium bowl. Add the milk, oil, and vanilla, and stir just until combined, being careful not to over-mix.
- Divide the batter between the 2 lined muffin wells.
- Bake until a toothpick inserted inside comes out clean, about 18 to 22 minutes.
- Cool 5 minutes in the tray, then transfer to a wire rack to finish cooling, about 25 minutes more.
For the Frosting:
- While the cupcakes are baking and cooling, make the frosting.
- Add the cashews and dates to a small bowl. Cover by 1 inch with boiling water, and let it soak for 10 minutes. Drain.
- Add the drained cashews and dates, maple syrup, coconut milk, coconut oil, and vanilla to a high-speed blender. Puree until smooth. (See Notes if you don’t have a high speed blender.)
- Transfer the pureed cashew mixture to a bowl and add the cocoa powder, espresso powder, and salt. Use a handheld electric mixer to beat together until smooth and creamy, adding the warm water if necessary to achieve the right consistency.
Frost the Cupcakes:
- Once the cupcakes are cooled to room temperature, pipe the frosting on top. You can decorate with sprinkles if desired.
Notes
- If You Don’t Have a High-Speed Blender: You can still make this! Just soak the cashews for 2 hours and soak the dates for 15 minutes, and then puree them in a regular blender or food processor.
- Coconut Milk: Chill the can in the fridge overnight and don't stir it. For the right consistency for this frosting, use the thick, creamy part that rises to the top.
- Storage: Because of the coconut milk and coconut oil in the frosting, these frosted cupcakes need to be stored in the fridge. You can store them in an airtight container (or wrapped well) in the fridge for up to 3 days. However, you can store these unfrosted cupcakes for a bit longer. Store them wrapped well or in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
- Fluffy Walnut Spread Made Into Mousse to Use as Frosting: I had originally frosted these cupcakes with my fluffy walnut spread made into mousse, so I wanted to link to that recipe here. (See the Notes of that recipe for instructions on how to make the spread into mousse to use as frosting.)
- Frosting Yield: This frosting recipe makes about 1 cup of frosting, which is enough for a large, thick swirl on top of each cupcake. But note that you don't have to use this much frosting!
Nutrition
Serving: 1frosted cupcake | Calories: 579kcal | Carbohydrates: 80g | Protein: 11g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 394mg | Potassium: 752mg | Fiber: 8g | Sugar: 51g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 5mg