Quadruple Chocolate Vegan Muffins or Frosted Cupcakes

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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 Recipe with Optional Dairy-Free Chocolate Frosting. Muffin meets Cupcake Satisfaction. Dairy-free, egg-free, nut-free.
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I originally made this recipe with ZenSoy Pudding cups.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.

Quadruple Chocolate Vegan Muffins Recipe with Optional Dairy-Free Chocolate Frosting. Muffin meets Cupcake Satisfaction. Dairy-free, egg-free, nut-free.

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.

Quadruple Chocolate Vegan Muffins or Cupcakes
 
Prep time
Cook time
Total time
 
These chocolaty muffins can double as cupcakes, and are infused with four different chocolate ingredients. See the post above for notes on the pudding.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 to 12 muffins or cupcakes
Ingredients
Quadruple Chocolate Vegan Muffins (or Cupcakes)
  • 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
Optional Chocolate Pudding Frosting
Instructions
Quadruple Chocolate Vegan Muffins (or Cupcakes)
  1. 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).
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. 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.
  4. Divide the batter evenly between your prepared muffin cups.
  5. Bake for 17 to 20 minutes, or until set and a toothpick inserted into the center of a muffin comes out clean.
  6. Remove the muffin to a wire rack to cool completely. They will be a little crumbly when still warm.
Optional Chocolate Pudding Frosting
  1. While your cake is baking, pull the pudding from your refrigerator to warm it up to room temperature.
  2. Melt the chocolate chips and coconut oil.
  3. Add the pudding to the chocolate and whisk until smooth.
  4. Refrigerate the frosting until set, about 15 to 20 minutes.
  5. 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

Bakery-Style Vegan Strawberry Vanilla Muffins Recipe - dairy-free, egg-free, soy-free, nut-free, with light, fluffy, moist and tender crumb.

Matcha Latte Mini Muffins

Matcha Latte Mini Muffins - warm, mild green tea flavor, soft cupcake-like crumb, but a pure whole wheat, dairy-free & vegan recipe.

Wacky Blueberry Muffins

Wacky Blueberry Muffins Recipe (naturally vegan and use just a handful of pantry ingredients!)

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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