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I love all things chocolate chip, really just all thinks chocolate anything.
In my world, you just can’t go wrong if chocolate is involved.
These easy vegan chocolate chip cupcakes are a perfect blend of vanilla and chocolate and the frosting might look messy, but dang it’s good!
When I first made these and after my husband tried them he thought they tasted like the Ebler Kebbler cookies, you know the vanilla and chocolate sandwich ones.
I can’t say I disagree with him, but they are even better.
These cupcakes are so quick and easy to whip up that I usually make these for Birthday parties for my kids, not their personal birthdays.
But the birthdays they are invited to, I often throw them in the freezer so I always have some ready to go.
I don’t know how your family does birthday parties, but I always bring a treat for my kids so they don’t have to sit and watch everyone eat a treat.
I brought these to the end of the year soccer party and one of my kid’s non-vegan friends raved about these and continues to whenever I see him.
He would rather take these then those bright intense frosting nonvegan cupcakes people like to bring to parties.
I feel like these cupcakes are best the day they are made, but as I said above I freeze them all the time and the kids have no problem eating them.
What do you need for these easy vegan chocolate chip cupcakes?
- vegan butter
- oil
- brown and white sugar
- flax egg or egg replacer
- all-purpose flour
- salt
- baking powder
- vegan milk
- vanilla extract
- chocolate chips
- powdered sugar
- unsweetened cocoa powder
How do you make these easy one-bowl vegan cupcakes?
Preheat your oven to 350 degrees and line your muffin tin with liners or grease them.
Make your flax egg ( 1 TB flax meal with 2 TB water) or egg replacer. Let this sit and thicken while you do the rest.
Grab your stand mixer and place your vegan butter ( you don’t want this totally melted, just really soft and it can be a little melty), oil, and sugars.
Mix these until it’s nice and combined. Now add the vanilla, salt, flax egg, and baking powder, mix until incorporated. Now take your flour and vegan milk and mix, until just mixed.
Now stir in your chocolate chips. This batter is fairly thick.
Take a large cookie scoop and scoop the batter to the top of the muffin tin and repeat in the 12 slots.
Bake for 19-22 minutes.
They will be done when a toothpick comes out mostly clean, don’t overbake them.
Let these cool in the pan for a few minutes then on a cooling rack.
While the cupcakes are baking you can make your frosting.
Take your clean mixing bowl and add all the frosting ingredients.
Mix with the whisk attachment for a minute or two until its smooth, you may need to scrape down the sides.
Frost cooled cupcakes with a dollop of frosting.
Awesome Vegan Chocolate Chip Cupcakes
These vegan chocolate chip cupcakes are delicious, they taste similar to elmer fudge cookies.
Ingredients
- 1/3 cup vegan butter, soft slightly melty
- 3 TB oil, mild flavor
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 flax egg or egg replacer
- 2 cups white flour
- 1/2 tsp salt
- 2.5 tsp baking powder
- 3/4 + 2 TB cup vegan milk
- 1 tsp vanilla extract
- 1 cup chocolate chips
Chocolate Frosting
- 1/4 cup vegan butter, soft
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 TB vegan milk
- 1/4 tsp salt
Instructions
- Preheat your oven to 350 degrees and line your muffin tin with liners or grease them.
- Make your flax egg ( 1 TB flax meal with 2 TB water) or egg replacer. Let this sit and thicken while you do the rest.
- Grab your stand mixer and place your vegan butter ( you don't want this totally melted, just really soft and it can be a little melty), oil, and sugars. Mix these until its nice and combined. Now add the vanilla, salt, flax egg, and baking powder, mix until incorporated. Now take your flour and vegan milk and mix, until just mixed. Now stir in your chocolate chips. This batter is fairly thick.
- Take a large cookie scoop and scoop the batter to the top of the muffin tin and repeat in the 12 slots.
- Bake for 19-22 minutes. They will be done when a toothpick comes out mostly clean, don't over bake them. Let these cool in the pan for a few minutes then on a cooling rack.
- While the cupcakes are baking you can make your frosting. Take your clean mixing bowl and add all the frosting ingredients. Mix with the whisk attachment for a minute or two until its smooth, you may need to scrape down the sides.
- Frost cooled cupcakes with a dollop of frosting.
Nutrition Information:
Yield: 12 Serving Size: 1 cupcakeAmount Per Serving: Calories: 398Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 336mgCarbohydrates: 57gFiber: 2gSugar: 37gProtein: 5g
The calories are computer generated and may not be 100% accurate.
Want some other delicious vegan cupcake recipes?
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