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The world’s best cupcakes with chocolate frosting

Soft, incredibly chocolatey with a creamy frosting that makes you melt

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The world's best vegan cupcakes with chocolate frosting recipe

Cupcakes are the tastiest thing ever invented, do you see that as much as I do? be silent. Ok, I’ll just interpret that as yes. The nice thing is that I also have the perfect recipe for you. Vegan,gluten-free and bombastic delicious.

World’s best cupcakes vegan

The world's best vegan cupcakes with chocolate frosting recipe
The world's best vegan cupcakes with chocolate frosting recipe

I baked these delicious particles yesterday (Saturday) and now (Sunday evening) exactly 2 out of 12 are still in the fridge. How could this happen? First the cupcakes came out of the oven and I tested (-1 makes 11).

My husband, of course, did a counter-test (-1 makes 10). Overnight they were in the fridge. This morning I photographed them (-2 makes 8), my dad came by briefly (-2 makes 6), my husband and my brother continued to test (-4 makes 2). No further explanations of taste necessary, right?

The world's best vegan cupcakes with chocolate frosting recipe

Maybe I can go so far as to say that I have cracked the code for the best vegan cupcakes? What do you think? I look forward to your feedback and comments. By the way, a glass of cold almond milk ( DIY = Doit Yourself) tastes delicious.

The world's best vegan cupcakes with chocolate frosting recipeWe summarize: The cupcakes last only 30 minutes and can cope with 10 ingredients.

The frosting (YUMMY!) only takes 4 ingredients and likewise no more than 30 minutes. Any questions?

The world's best vegan cupcakes with chocolate frosting recipe

The world’s best vegan cupcakes with chocolate frosting are:

  • Locker & Fluffig
  • Super chocolatey
  • Perfectly sweet
  • Vegan & Gluten-free
  • Easy to manufacture

Let’s go with these addictive sweet beauties. I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

The world's best vegan cupcakes with chocolate frosting recipe

Cupcakes with chocolate frosting

The world’s best 1-bowl chocolate cupcakes, vegan and gluten-free. Fluffy, soft, chocolatey, topped with seductive chocolate ganache.
4,80 von 5 Bewertungen
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert, Sweet
Cuisine American
Calories 390


12 Cupcakes




  • Preheat the oven to 190 °C and line a muffin baking tray for 12 muffins with muffin cups or grease lightly.
    mix with the apple cider vinegar and set aside.
    115 ml Almond milk or other unsweetened plant milk, 1 ½ tbspn Baking soda, 1 EL Apple cider vinegar
  • Prepare the flaxseed eggs in a large baking bowl and leave to pull for 5 minutes.
    9 g Flaxseed meal mixed with 5 tbsp. water
  • Add the soda to the almond milk and apple vinegar mixture and stir. It should foam slightly.
  • Add the sugar, maple syrup and almond milkmixture to the flaxseed eggs and stir. Add the apple sauce, coconut oil and salt and continue stirring.
    73 ml maple syrup, 77 g Cane sugar, 63 g Frying and baking oil or other high-heat oil, 245 g Applesauce
  • Now add cocoa powder, almond flour, oatmeal and gluten-free flour mixture and process into a smooth dough. The dough should not be too firm or too liquid, so that it is easy to portion.
    60 g Cocoa powder, 59 g Almond flour, 25 g (gluten free) oat flour, 100 g gluten free flour mix
  • Divide with a spoon into the muffin moulds evenly.
  • Place in the oven and bake for 30-35 minutes. With a toothpick pierce the muffin when it comes out clean, they are ready. Remove from the oven and allow to cool completely.
  • FOR THE FROSTING, place the almond milk in a small saucepan and heat gently (do not boil). Add the chocolate, cover and melt for 2 minutes. Stir with a wooden spoon until everything is well connected. Then add the margarine and cover and melt for another 10 minutes.
    120 g Almond milk or other unsweetened plant milk, 113 g vegan margarine, 230 g vegan dark chocolate
  • Mix well with a hand blender and add 1 cup of icing sugar. Put in the fridge for 30 minutes.
  • Remove from the fridge. If it is still too thin, add another 1/4 – 3/4 cups of icing sugar and continue stirring. The frosting should be really creamy, but firm and strokeable. If too liquid, adjust with icing sugar.
    150-200 g Powdered sugar
  • Cover and enjoy all cupcakes with the frosting. Keep the rest (if any) in an airtight box in the fridge for up to a week.


  1. Cooking spoon:
  2. Muffinform:
  3. Paper moulds:


Serving: 1CupcakeCalories: 390kcalCarbohydrates: 48gProtein: 3gFat: 23gSaturated Fat: 10gSodium: 131mgPotassium: 43mgFiber: 2gSugar: 36gVitamin A: 5IUVitamin C: 0,2mgCalcium: 74mgIron: 2,2mg
4,80 from 5 votes (5 ratings without comment)

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