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In the mood for a decadent and delicious chocolate cupcake? These vegan, gluten free and sugar free friendly double chocolate cupcakes are the perfect easy treat to whip up. They’re rich and fudgy and bursting with chocolate flavor. These would make the perfect Valentine’s Day dessert!
How do I make these cupcakes sugar free?
I used coconut sugar in this recipe, but you could substitute the coconut sugar with monk fruit to keep them sugar free.
What ingredients will I need to make these double chocolate cupcakes?
These double chocolate cupcakes will require just a couple simple ingredients. They are:
- oat flour
- flax or regular eggs
- cocoa powder
- baking powder
- baking soda
- coconut sugar
- instant coffee (optional)
- pure vanilla extract
- water or dairy free milk
- olive oil
- apple cider vinegar or lemon juice
- unsweetened applesauce
- nut butter of choice (or vegan butter)
How can I make these nut free?
If you’re allergic to coconut, you can replace the coconut sugar with brown sugar or monk fruit. If you’re allergic to nuts, you can use sunflower seed butter in the place of the nut butter or vegan butter instead.
Which nut butter should I use?
I personally prefer almond butter or cashew butter for these cupcakes, but you could use another nut butter of choice if you prefer.
Help, I don’t have applesauce on hand!
If you don’t have applesauce on hand, you can try replacing it with dairy free yogurt or pumpkin puree. I haven’t tried this recipe with those substitutions, but those are typically great replacements for applesauce.
How do I make homemade oat flour?
It’s very easy to make homemade oat flour. Simply blend rolled or quick oats in a high speed blender until they turn into flour and then use the oat flour in this recipe!
Help, I don’t have apple cider vinegar!
The apple cider vinegar is not necessary for this recipe, but it does really help to give the cupcakes a nice rise. If you don’t have apple cider vinegar, you can use distilled white vinegar or lemon juice instead. Or just leave it out if you don’t have any of those ingredients.
Do I need the instant coffee?
The instant coffee is not necessary in this recipe but it does help to enhance the chocolate flavor. If you don’t have instant coffee you can simply add one shot of espresso to this recipe or replace the water with chilled coffee instead. Or simply leave out the coffee altogether.
Ready to make these cupcakes? The full recipe is below!
For the Cupcakes
- 1 1/2 cups oat flour
- 1 cup coconut sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 TBS instant coffee
- 2 flax eggs or regular eggs
- 2/3 cup water or dairy free milk
- 1/2 cup unsweetened applesauce
- 1/4 cup olive oil
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
For the Frosting
- 1/4 cup + 2 TBS nut butter of choice (or vegan butter, softened)
- 1/2 cup coconut sugar
- 1/2 cup cocoa powder
- 1 1/2 tsp pure vanilla extract
- 3/4 tsp salt (if using unsalted nut butter)
- 3-4 TBS water
- Preheat the oven to 350° and line a standard 12-cup muffin tin with cupcake liners. Spray the cupcake liners gently with cooking spray (cupcake liners optional).
- In a large bowl, mix together the dry ingredients for the cupcakes. Then add the wet ingredients to the dry ingredients and mix again, until the batter is smooth.
- Scoop the batter into the prepared muffin tins, filling each muffin tin equally with batter. This recipe should make 12 cupcakes.
- Let the batter sit for 15 minutes before baking.
- Bake the cupcakes for 20-25 minutes, or until a toothpick inserted in the center of one comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan until completely cool.
- While the cupcakes are cooling, prepare the frosting. In a medium sized bowl mix together the frosting ingredients: nut butter, coconut sugar, cocoa powder, vanilla extract, water, and salt (if using). Mix until smooth and creamy. You can also beat the frosting together with a hand mixer if preferred. Add more nut butter, coconut sugar, cocoa powder, or water to the frosting if needed to achieve the desired consistency and taste.
- Once the cupcakes are completely cooled, frost each one with frosting. Sprinkle with sprinkles of choice (optional).
- Store cupcakes at room temperature in an airtight container for up to 5 days or freeze for 2-3 months.