Vegan Chocolate Cupcakes

Introduction

These cupcakes deliver the deep, rich flavor and tender crumb you crave in a classic chocolate treat, without a single animal product. The secret is in the silken tofu, which creates an incredibly moist texture that rivals any egg-based cupcake. You’ll find them perfectly sweet, intensely chocolatey, and ideal for any celebration.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 18 cupcakes

Ingredients

• 1/2 cup unsweetened cocoa powder
• 2 1/2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1/2 cup soft or silken tofu (4 1/2 ounces)
• 1 cup soy milk (use any non-dairy milk)
• 1 tablespoon apple cider vinegar
• 1 tablespoon vanilla extract
• 1/2 cup vegetable oil
• 2 ounces vegan chocolate (melted in a double boiler or in 20 second bursts in the microwave)
• 1/2 cup water
• 4 ounces chopped vegan chocolate
• 4 ounces full-fat coconut milk
• 1 cup powdered sugar
• vegan sprinkles (to taste)

Instructions

1. Preheat your oven to 350°F (175°C). Line 18 cups of two muffin tins with paper liners.
2. In a large bowl, sift together the cocoa powder, flour, sugar, baking soda, and salt. Whisk to combine thoroughly.
3. In a blender or food processor, blend the tofu, soy milk, apple cider vinegar, and vanilla extract until completely smooth.
4. Pour the blended wet mixture into the dry ingredients. Add the vegetable oil and melted chocolate. Mix with a whisk or spatula until just combined, being careful not to overmix.
5. Add the water to the batter and stir until the batter is smooth and uniform. It will be quite thin.
6. Divide the batter evenly among the 18 prepared cupcake liners, filling each about 2/3 full.
7. Bake for 23-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. To make the ganache frosting: Place the chopped chocolate in a heatproof bowl. Heat the coconut milk in a small saucepan until it just begins to simmer. Pour the hot coconut milk over the chopped chocolate, let it sit for 1 minute, then whisk until smooth.
10. Let the ganache cool for about 15-20 minutes, until it thickens slightly but is still pourable. Whisk in the powdered sugar until fully incorporated and smooth.
11. Frost the completely cooled cupcakes by dipping the tops into the ganache or spreading it with a knife. Decorate with vegan sprinkles immediately, before the ganache sets.

Variations

• Whipped Ganache: For a fluffier frosting, let the ganache cool completely, then whip it with an electric mixer until light and spreadable.
• Chocolate Drizzle: Reserve a small amount of the un-frosted ganache, thin it with a splash of non-dairy milk, and drizzle it over the frosted cupcakes for a decorative finish.
• Peppermint Twist: Add 1/4 teaspoon of peppermint extract to the cupcake batter along with the vanilla for a festive chocolate-mint flavor.
• Filled Cupcakes: Use a piping tip or small knife to core the center of each cooled cupcake and fill with a dollop of vegan jam, peanut butter, or the ganache frosting before topping.

Tips for Success

• For the silken tofu, ensure it’s the soft or “silken” variety found in shelf-stable boxes, not firm tofu.
• Allow cupcakes to cool completely before frosting, otherwise the ganache will melt and slide off.
• If your ganache becomes too firm to spread, gently reheat it in short bursts in the microwave, stirring between each burst.

Storage & Reheating

FAQ

Can I substitute the tofu?

Yes, you can use an equal amount (1/2 cup) of unsweetened applesauce or dairy-free yogurt, though the texture may be slightly less rich.

Why is the batter so thin?

This is normal for this recipe. The thin batter results in a wonderfully moist and tender cupcake crumb.

My coconut milk is separated in the can. Is that okay?

Yes, that’s perfect. Use the thick, creamy part along with some of the liquid for the 4 ounces needed for the ganache.

Can I make these cupcakes gluten-free?

You can try substituting a 1:1 gluten-free all-purpose flour blend. Be sure it contains xanthan gum or a similar binder.

What can I use instead of apple cider vinegar?

White vinegar or lemon juice can be used as a direct substitute.

Can I make the cupcakes ahead of time?

Absolutely. Bake and cool them completely, then store unfrosted in an airtight container overnight. Frost them the day you plan to serve them.