Vegan Double Chocolate Cupcakes

The wait is finally over!

I didn’t create this recipe myself


I’ve recognized it as as a great base for future plant based cupcake ideas! Like chocolate cupcakes involving peanut butter? Fruits? Les deux? Sry my French is still very much with me.

I got this recipe from Forks Over Knives’ first edition of their magazine (of the same name; ALSO where I got the recipe for the Sweet Potato Chickpea Nuggets). Aaaand I just finished watching their documentary film (of the same name as well)!

So before I give you the recipe, some thoughts on veganism/foodie life update:

  • Its been 3 weeks since I’ve gone vegan/whole foods, plant-based/whatever you wanna call it now. I originally decided to do this for just 1 month as a “cleanse” from all the dairy, fish, and other fats I was eating while abroad in Europe– but I’ve soon-after found that I absolutely love it!
  • I’ve been watching more and more documentaries lately (1 at a time, its a lot to handle all at once) and reading various books and articles on going plant based and the pros FAR outweigh the cons. Ex. lowering our carbon footprint, putting a halt on animal abuse, and reversing some of the most common diseases. ***Some films I’ve watched: Cowspiracy, What the Health, and Forks Over Knives. ***Currently reading: Vegan for Her.
  • Don’t knock it, ’till you try it. Going vegan doesn’t have to be expensive. It also doesn’t mean you have to be a hippie either. Check out for more info and recipe ideas.
  • ALSO I rly wanna get a blood test done again to see how eating this way has affected my cholesterol levels.

So quite possibly the BEST thing about these amazing, animal-product free cupcakes (besides the taste, of course) is that they’re made in literally no time.

Maybe 45 mins or so? Including cleaning? Yeah. 🙂

The only part I MUST forewarn you about is 3 HOURS OF REFRIGERATION IS REQUIRED for dat yummalicious frosting.

I managed a hack, tho, throwing the jar of freshly blended icing into the freezer for an hour, stirring every 10-15 mins to ensure it was cooling thoroughly. ❤

Now get on to it and lemme know what you think!


  • 1 cup boiling water
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cups pitted whole dates
  • 1 tbsp maple syrup
  • Salt
  • 1/2 tsp. vanilla


  1. Blend boiling water and cocoa powder for about 30 seconds.
  2. Add the dates, syrup and salt. Blend until smooth. Add the vanilla. Blend again.
  3. Allow to sit in the fridge for at least 3 hours or hack the system and allow to sit in the freezer for an hour, stirring every 10-15 mins.


  • 1/4 cup unsweetened chocolate (I use these awesome vegan dark chocolate chips I got at Whole Foods made from chia seeds and avocados- pretty neat!)
  • 1 cup unsweetened, plant-based milk (I used almond)
  • 1 tsp. cider vinegar
  • 2/3 cup coconut sugar
  • 1/4 unsweetened apple sauce
  • 1 tsp. vanilla
  • 1 cup whole wheat flour, or spelt flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt


  1. Pre-heat oven to 350. Line a muffin tin with 12 cup liners. In a small bowl microwave chocolate at about 45 second intervals, stirring until smooth (this is especially important b/c it tends to burn easily).
  2. In a large bowl, combine milk and vinegar. Let stand 2 mins until it curdles. Stir in sugar, apple sauce, vanilla, and melted chocolate.
  3. In a small bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. Add this dry mixture to the wet mixture and stir until smooth.
  4. Spoon batter into muffin cup liners until about 2/3 full. Bake 18-20 mins.
  5. Cool muffins, top with icing, and enjoy! 🙂

WARNING: They’re slightly addicting. 😉

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