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Triple Chocolate Party Cupcakes [Vegan]

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Time for chocolate! My Triple Chocolate Party Cupcakes have three textures of chocolate. Caky cupcakes with chocolate chips inside and all topped with a creamy frosting. Is there such a thing as too much chocolate? Nah!

Triple Chocolate Party Cupcakes [Vegan]




  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached flour
  • 3/4 cup organic sugar or 3/4 cup plus 1 tablespoon coconut sugar
  • 3 tablespoons Fair Trade cocoa powder
  • 1 1/2 teaspoon finely ground instant coffee
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • pinch of salt
  • OR you can substitute the above 8 ingredients with 2 cups vegan chocolate cake and baking mix

 More Ingredients for the Cupcake Batter:

  • 1/2 cup nondairy milk
  • 1/4 cup coconut oil
  • Vegan substitute for 1 egg (I used a chia egg)
  • 1/2 teaspoon vanilla
  • 1/2 cup Fair Trade chocolate chips

 For the Chocolate Frosting:

  • 1 cup organic powdered sugar
  • 1/8 cup vegan butter
  • 1/8 cup coconut milk
  • 1/2 cup plus 2 Tablespoons Fair Trade Cocoa Powder
  • 1/4 teaspoon organic vanilla extract


  1. Place cupcake liners in 10 cupcake tins.
  2. Mix the vegan egg substitute and set aside. Follow package directions or use any of your favorite substitute.

For the Cupcakes:

  1. In a large bowl add the nondairy milk, coconut oil, vegan egg substitute, sugar and vanilla extract.
  2. Beat at medium speed with an electric mixer for about a minute or two until well mixed. Scraping down a couple of times.
  3. To the same bowl add the flour, cocoa powder, instant coffee, baking soda, cinnamon and salt (or the 2 cups of pre-prepared baking mix).
  4. Mix until well blended, scrapping down the sides.
  5. Evenly divide the batter between the 10 cupcake tins.
  6. Bake at 350° for 15 minutes.
  7. Let cool completely before frosting.

For the Frosting:

  1. While the cupcakes are baking, make the frosting.
  2. Cream the powdered sugar and vegan butter together.
  3. Add the remaining ingredients and mix well.
  4. Spread a big dollop of frosting on a cupcake and spread around. Tap the top with a clean knife to get the little peaks.
  5. Sprinkle with any sprinkles colors that you like.


  1. Freeze without the frosting.
  2. You may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
  3. They defrost quickly so it really doesn’t take any planning. Just put them in the refrigerator to defrost over night or set out on a plate and it will take an hour or so to defrost.
  4. Make your frosting and frost.





Hi, my name is Ginny McMeans and I am the recipe creator and photographer at Vegan in the Freezer.  The recipes feature healthy and delicious food that you can enjoy now or freeze for future meals.  I am having the most fun adapting the vegan lifestyle to the cooking techniques that I have learned and then, of course, eating the food. I live in the Great Southwest with my husband and all the other critters that love the heat.



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