Vegan Hot Chocolate Cupcakes Recipe

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Imagine a soft, fluffy cupcake that’s infused with rich chocolatey goodness and topped with a swirl of creamy vegan whipped frosting. Every bite is like enjoying a warm mug of hot chocolate, but in the form of a moist, melt-in-your-mouth cupcake. These Vegan Hot Chocolate Cupcakes are the perfect treat to cozy up with on a chilly evening, or to bring some indulgence to any occasion. Chocolate lovers, get ready—this one’s for you!

Ingredients

For the Cupcakes:

✅ 1 ½ cups all-purpose flour
✅ ¾ cup cocoa powder (unsweetened)
✅ 1 tsp baking powder
✅ 1 tsp baking soda
✅ ½ tsp salt
✅ 1 cup granulated sugar (or coconut sugar for a lighter option)
✅ 1 cup almond milk (or any dairy-free milk)
✅ ½ cup vegetable oil
✅ 1 tsp vanilla extract
✅ 1 tbsp apple cider vinegar
✅ ½ cup hot water (for extra moistness)

For the Vegan Whipped Frosting:

✅ 1 can (13.5 oz) full-fat coconut milk (refrigerated overnight)
✅ 2 tbsp powdered sugar (or more for desired sweetness)
✅ 1 tsp vanilla extract
✅ Pinch of salt

For Garnish (Optional):

✅ Mini marshmallows (vegan)
✅ Chocolate shavings or cocoa powder (for dusting)

Instructions

Step 1: Preheat & Prepare

1️⃣ Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.

Step 2: Mix the Dry Ingredients

1️⃣ In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until fully combined.

Step 3: Mix the Wet Ingredients

1️⃣ In a separate bowl, whisk together almond milk, vegetable oil, vanilla extract, and apple cider vinegar.

Step 4: Combine Wet & Dry Ingredients

1️⃣ Pour the wet ingredients into the dry ingredients and mix until just combined.
2️⃣ Add hot water and stir until smooth—this will make the batter silky and moist.

Step 5: Fill & Bake

1️⃣ Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
2️⃣ Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
3️⃣ Allow the cupcakes to cool completely on a wire rack before frosting.

Step 6: Make the Vegan Whipped Frosting

1️⃣ Scoop the solidified coconut cream from the chilled coconut milk (discard the liquid or save for smoothies).
2️⃣ In a chilled bowl, whip the coconut cream using a hand mixer for 1-2 minutes until fluffy and soft peaks form.
3️⃣ Add powdered sugar, vanilla extract, and salt, and whip for another minute until fully combined and smooth.

Step 7: Frost & Garnish

1️⃣ Pipe or spread the whipped coconut frosting onto each cooled cupcake.
2️⃣ Garnish with mini vegan marshmallows, a dusting of cocoa powder, or chocolate shavings for extra flair!

Tips for the Best Vegan Hot Chocolate Cupcakes

🍫 More Chocolate Flavor? – Add vegan chocolate chips to the batter for extra indulgence!
💡 No Coconut Cream? – Use store-bought vegan whipped cream or make a whipped cashew cream as an alternative.
❄️ Make Ahead? – Cupcakes can be stored in an airtight container for up to 4 days, or freeze for up to 2 months.
🔥 Want to Boost the Hot Chocolate Taste? – Add a tsp of instant coffee to the batter for a richer chocolate flavor.

These Vegan Hot Chocolate Cupcakes are the perfect combination of decadence and comfort—a must-try for anyone who loves a cozy, indulgent treat!