I finally made another attempt at high-altitude vegan cupcakes, and this time it was successful! These quadruple chocolate vegan muffins came out perfectly. When I asked if they tasted more like muffins or cupcakes, Tony said cupcakes, but my taste-buds are still torn. They are more indulgent than a muffin, but not quite as airy as a cupcake. Either way, these muffin-cakes fit the dessert bill and are perfect for chocolate lovers. But to up the ante just a little more, I included an optional chocolate frosting!
Quadruple Chocolate Vegan Muffins or Frosted Cupcakes
The secret ingredient to these perfect muffin-cakes is dairy-free chocolate pudding! It works wonderfully for adding moisture, flavor, and structure without eggs. It also makes a delicious pudding frosting.
Dairy-Free Chocolate Pudding Options
I originally made this recipe with ZenSoy Pudding cups. Each cup was 3.8 ounces and contained 6 tablespoons of chocolate pudding. So I used one cup in the muffin-cakes and one cup in the frosting. They discontinued their soy lines, but still make Zen Chocolate Almond Pudding. The cups are a little smaller though! So you might need to open one more for this recipe.
Other options include Wayfare Chocolate Pudding, Lakeview Farms Almond Dark Chocolate Pudding, Jell-O Pudding prepared with 1 (14-ounce) can of lite coconut milk, or Homemade Dairy-Free Chocolate Pudding.
Looking for a Cake?
You can bake this recipe as a snack cake in an 8×8-inch pan. Begin checking for doneness at about 25 minutes. It’s ready when a toothpick inserted in the center of the cake comes out clean (aside from some melted chocolate). While I enjoyed this as cupcakes, you could also enjoy as a rich snack cake – simply use an 8×8 pan to bake.
Special Diet Notes: Quadruple Chocolate Vegan Muffins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.
- 1 cup all-purpose flour
- ¼ cup cocoa powder, very lightly packed
- 2 teaspoons baking powder (reduce to 1½ teaspoons above 3000 feet, 1 teaspoon above 5000 feet)
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup oil
- ½ cup dairy-free chocolate milk beverage
- 6 tablespoons dairy-free chocolate pudding (see post above)
- 1 teaspoon vanilla extract
- ⅓ cup dairy-free semi-sweet chocolate chips
- 6 tablespoons dairy-free chocolate pudding (see post above)
- ⅓ cup dairy-free semi-sweet chocolate chips
- ½ tablespoon coconut oil (can sub shortening or buttery spread)
- Preheat your oven to 375ºF and line 8 to 12 muffin tins with cupcake liners (I do 8 if making boisterous muffins, 10 to 12 if making cupcakes for frosting).
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate mixing bowl, whisk together the sugar, oil, milk beverage, pudding, and vanilla until combined. Fold the dry ingredients into the wet. It's okay if there are a some little lumps remaining. Fold in the chocolate chips.
- Divide the batter evenly between your prepared muffin cups.
- Bake for 17 to 20 minutes, or until set and a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffin to a wire rack to cool completely. They will be a little crumbly when still warm.
- While your cake is baking, pull the pudding from your refrigerator to warm it up to room temperature.
- Melt the chocolate chips and coconut oil.
- Add the pudding to the chocolate and whisk until smooth.
- Refrigerate the frosting until set, about 15 to 20 minutes.
- Whisk or mix the frosting, and then spread on the completely cooled muffins or cupcakes.
More Indulgent Vegan Muffin Recipes
Bakery-Style Strawberry Vanilla Muffins
Matcha Latte Mini Muffins
Wacky Blueberry Muffins
