How to make Vegan German Chocolate Cupcakes recipe

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These vegan German chocolate cupcakes are a delicious and unique twist on a classic. The cupcakes are made with a rich cocoa base and topped with a creamy coconut-pecan frosting. The cupcakes are moist and fluffy, and the frosting is sweet and nutty. These cupcakes are sure to be a hit at any gathering! Plus, they're vegan, so everyone can enjoy them. Serve them with a glass of almond milk for a truly decadent treat.


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk together the melted vegan butter, coconut sugar, almond milk, and vanilla extract until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the vegan dark chocolate chips.
Divide the batter evenly among the 12 cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.

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