Vegan Chocolate Cupcakes with Chocolate Mousse Topping
Decadently rich and impossibly moist, these Vegan Chocolate Cupcakes with Chocolate Mousse Topping are a chocolate lover’s dream come true. Made with simple pantry staples like all-purpose flour, cocoa powder, and almond milk, these plant-based cupcakes are as easy to make as they are indulgent. The luxurious mousse topping, crafted from whipped coconut cream and melted vegan dark chocolate, adds a silky, creamy finish that will tempt even the non-vegans in your life! Perfect for celebrations, dessert cravings, or anytime you want to impress, these cupcakes are free of dairy and eggs without sacrificing flavor. Garnish with chocolate shavings or fresh berries for an elegant touch, and enjoy a sweet treat that’s as delightful as it is cruelty-free. Ready in just under an hour, these vegan chocolate cupcakes are destined to be your go-to dessert recipe!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 0.3 cup Vegetable oil
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 1 cup Coconut cream (for mousse)
- 0.75 cup Dark chocolate chips (vegan, for mousse)
- 2 tablespoons Powdered sugar (for mousse)
- 0.5 teaspoon Vanilla extract (for mousse)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring until the batter is smooth and lump-free.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely on a wire rack.
To prepare the mousse topping, start by melting the dark chocolate chips. You can do this in a microwave-safe bowl in 20-second intervals, stirring each time, or over a double boiler.
Open the chilled can of coconut cream and scoop out the solidified cream (discard the liquid or save for another use). Beat the coconut cream with an electric mixer until fluffy.
Add the melted chocolate, powdered sugar, and vanilla extract to the whipped coconut cream. Beat until thoroughly incorporated and creamy.
Once the cupcakes are completely cool, use a piping bag or spoon to top each cupcake with the chocolate mousse.
Optionally, garnish with shaved chocolate, cocoa powder, or fresh berries. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 23.7 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
