How to make Vegan Chocolate Cupcakes with Minimalist Baker Frosting recipe

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These vegan chocolate cupcakes are the perfect indulgence for any occasion. Made with simple ingredients like almond flour, cocoa powder, and coconut oil, they are moist and delicious. The frosting is made with vegan butter, cocoa powder, and maple syrup for a sweet and creamy topping. These cupcakes are sure to be a hit with vegans and non-vegans alike. Plus, they are easy to make and require minimal effort, making them the perfect dessert for busy bakers. Enjoy these vegan chocolate cupcakes with Minimalist Baker frosting for a delicious treat that everyone will love.


Preheat oven to 350°F (176°C). Line a 12-count muffin tin with cupcake liners.
In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together coconut oil, maple syrup, and vanilla extract.
Add wet ingredients to dry ingredients and mix until just combined.
Divide batter evenly among cupcake liners, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make the frosting, beat vegan butter and cocoa powder together until light and fluffy.
Add maple syrup and beat until combined.
Frost cupcakes and enjoy!

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