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 and the fudge icing can be made while the cupcakes are baking.
For two dozen cupcakes in less than 2 hours!
This fudge icing recipe is almost a exact replica of the one I made when I had my bakery.
Only now it’s veganized and reduced sugar so it’s better than ever!
Alternatively you can make up a batch of Ganache Icing instead for a much less sweet and decadent icing for these cupcakes!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE CUPCAKES
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Notes for Success:
Notes are included on both recipes linked below for gluten free substitutions
Click through to read more about it on each respective recipe
Additionally sugar free baking can be easily accommodated with both of those recipes!
You will need a 2ounce scooper and a cupcake mold to bake them in!
Vegan Sprinkles are optional but I like this brand here, it is a good value for the money
Or make your own with my easy 3 ingredient recipe!
Fill the cupcake liners slightly more than half full, each recipe linked for the cake batter will make about 24 cupcakes
You can halve the recipes to make just 12 each, be careful with your math and measuring
Yield: 48 cupcakes
Vegan Fudge Cupcakes
Prep Time
15 minutes
Cook Time
22 minutes
Total Time
37 minutes
Instructions
- Follow the cake recipes according to the recipe linked above and bake the batter in a standard cupcake tin lined with paper liners.
- While they are baking prepare the fudge icing or ganache if you prefer
- Watch the video tutorial for how to ice these!
Notes
Fudge cupcakes do not have to be refrigerated unless you are in hot climates, They will be fine at room temperature at 75°F for a day or two.
For longer storage refrigerate for up to 4 days~ they will go stale before they go “bad”
