Vegan Fudge Cupcakes

Vegan Fudge Cupcakes

Everyone needs the perfect cupcake recipe, and here it is!

Chocolate and Vanilla Vegan Fudge Cupcakes.

These are my two go-to recipes that are easy to whip up in minutes, and the fudge icing can be made while the cupcakes are baking.

You can literally have yourself 2 dozen cupcakes in less than 2 hours!

Vegan Fudge CupcakesVegan Fudge Cupcakes

If a moist, fluffy amazing vanilla cupcake is what you are after, look no more because here it is.

Simple creaming method for these cupcakes.

The following recipe makes 12 cupcakes but it can easily be doubled to make 24 or even cake layers if you prefer.

5.0 from 1 reviews
Vegan Vanilla Cupcakes
 
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Serves: 12 cupcakes
Ingredients
  • Ground Flax Seeds 2 tablespoons (16g)
  • Hot Water 5 tablespoons (75ml)
  • White Vinegar 1 Tablespoon (15ml)
  • Soy Milk ½ cup (120ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Cake Flour 1¼ cup (150g)
  • Granulated Sugar ¾ cup (150g)
  • Baking Powder 2 teaspoons (10g)
  • Salt ½ teaspoon (3g)
  • Vegan Butter 6 Tablespoons (84g)
Instructions
  1. Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
  2. Add the vinegar to the soy milk to sour
  3. Sift the flour with the baking powder and salt
  4. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
  5. Add the thickened flax paste while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, add the vanilla extract
  6. Add about ⅓ of the flour to the creamed mixture then add half of the soured milk
  7. Add another ⅓ of the flour and then the remaining sour milk
  8. Add the last amount of flour and mix just to combine evenly.
  9. Scoop batter into lined cupcake molds and bake in a preheated 375°F oven for 15 minutes then turn the oven down to 350°F for the remaining time, approximately 10 minutes more or until springy to the touch when you gently press the centers

Vegan Fudge Cupcakes

The next recipe for easy “no mixer required” chocolate cupcakes originated with my Black Chocolate Cake for Halloween, so this too can be made into cake layers if you so desire.

Just double the recipe below for 3-7″ layers.

5.0 from 1 reviews
Vegan Chocolate Cupcakes
 
Prep time
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Serves: 12 cupcakes
Ingredients
  • All Purpose Flour ¾ cups + 2 Tablespoons (105g)
  • Granulated Sugar ⅓ cup (75g)
  • Salt pinch
  • Baking Powder 1 teaspoon
  • Baking Soda ½ teaspoon
  • Coconut Oil 3½ Tablespoons (50g)
  • Boiling Water ¾ cup (180ml)
  • Dutch Process or Natural Cocoa Powder ⅓ cup (35g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 5 Tablespoons (75ml)
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. Combine ground flax seed with the 5Tbs of hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Combine the flour, sugar, salt, baking powder & soda together in a large mixing bowl
  4. Combine the coconut oil, ¾ cup boiling water and cocoa powder together and whisk smooth
  5. Add the cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture and whisk smooth
  6. Scoop batter into cupcake liners filling slightly more than half full and bake in a preheated 350°F oven for approximately 22 - 30 minutes or until the cupcakes are springy to the touch when you gently press the centers

Now for the Fudge Icing Recipe that is so versatile you are going to love it!

Use this icing for layer cakes and the best Fudge Brownie Icing you will ever try!

5.0 from 1 reviews
Vegan Fudge Icing
 
Prep time
Total time
 
Serves: 6 cups
Ingredients
  • Granulated Sugar 5 Tablespoons (63g)
  • Water 5 Tablespoons (75ml)
  • Corn Syrup 2 Tablespoons (40g) (30ml)
  • Unsweetened Cocoa Powder 1 Cup (90g)
  • Vegetable Oil 2 Tablespoons (27g) (30ml)
  • Solid Vegetable Shortening 2 Tablespoons (25g)
  • Corn Syrup 4 Tablespoons (80g) (60ml)
  • * you can sub glucose or golden syrup here
  • VeganButter softened 8 ounces (2 Sticks) (226g)
  • Vanilla Extract 2 teaspoons
  • Confectioner's Sugar or Icing Sugar 2 lbs (8 cups) (900g)
  • Cold Water 4-6 Tablespoons to adjust the consistency
Instructions
  1. In a small pot on the stove, combine the first 3 ingredients and bring to a boil for about 2-3 minutes then pour into a bowl and allow to sit in the freezer to rapid cool while you gather the other ingredients.
  2. In the bowl of your Kitchen Aid mixer fitted with a paddle attachment, or in a large mixing bowl with a hand blender, add the cocoa powder and cooled but still warm simple syrup and mix until it forms a firm mass.
  3. Add the vanilla extract
  4. Add the Vegetable Oil and Solid Vegetable Shortening and mix well.
  5. Add the corn syrup and the softened butter, mix smooth.
  6. Add the sifted confectioners sugar a little bit at a time and mix until smooth.
  7. Slowly add some of the cold water about 1 tablespoon at a time until you reach the desired consistency

 

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15 Comments

  1. As I said on youtube this is the best vanilla recipe I have ever had. I want to make this into a layer cake with a strawberry filling. Would I use the same baking instructions as far as temps? Is it best to do this as a 7, 8 or 9 inch? Do I triple the recipe for a 3 layer? Sorry for all the questions but I am so excited!!!!!

  2. This vanilla recipe is so amazingly fluffy and moist!!! I am addicted but having a little bad luck with taste. They were a bit salty and I think. the double flax altered mine a bit. I think my vanilla isn’t strong enough:(. I use Watkins. Hoping you have any ideas what I could do? I have the same scale as you. I used earth balance original in the small tub and almond breeze unsweetened almond milk. Not sure if that would make a difference? Thank you so much for converting your recipes and creating new ones, this is a vegan home baker’s heaven!

      1. oooh ok that’s what I thought , I can’t wait to try them again, they are amazing and going to be epic soon haha! your channel has me obsessed even more with baking! Thank you for the reply xoxo

  3. Hi Gretchen! Thank you so much for sharing your videos and recipes!! I’m loving your Vegan recipes. I have an allergy to eggs, dairy, and soy. It won’t kill me, but I try to avoid it as much as I can.
    I like baking and decorating sheet cakes and round cakes for my kids’ and family’s birthdays. Do you have a sheet cake recipe with an egg substitute that will hold up, raise the cake in the middle and not fall, and act as a good replacement for eggs? Have you ever tried Ener-G Foods brand Egg-Replacer in cakes? If so, does it work well for you? Thanks!

    1. Hi Great thanks and welcome!! I have various cake recipes and all an be turned into cake layers like this one, even though I made it into cupcakes, you can double the recipe for 2-8″ layers of 1 -12″ x18″ layer for a sheet cake.
      Click here for more CAKE RECIPES

  4. Hi Gretchen. I made your vegan fudge icing recipe this weekend. It’s super good! I’m not vegan but my fiancé and I both have issues eating dairy so I was looking for a good frosting recipe that didn’t have butter or milk. This was great! We both already use earth balance. I found I had to add a pinch of salt to help balance the sweetness. I’ve been watching you on YouTube for years! I also made your pumpkin spice cheesecake with the ginger snap crust last thanksgiving and it got rave reviews as well. You are one of my top go to people for good baking recipes. Thanks!!

  5. Hello Gretchen!! Could you recommend me a good brand of flax meal/flax seed?? I made mine with the King A’s flax meal and they came out too chewy. And I am sure is not the recipe because I have made lots of your recipes and they ALWAYS come out GREAT!!! Thank You!!

    1. Hi Linda thanks! I have been using either Bob’s Red Mill or Spectrum and I buy it already ground. I get 8g per Tbs so just be sure you are not packing the spoon heavy (if you are not weighing it) since the measure could then get thrown off and quite possibly you are getting more flax meal than the recipe requires CLICK HERE for more info

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