Double Chocolate Cupcakes
Prep time
Cook time
Total time
A rich, fudgy, vegan and gluten-free chocolate cupcake topped with creamy chocolate icing. Adapted from Whole Foods Market
Recipe type: Desserts
Serves: 10
  • 3 ounces unsweetened baking chocolate, chopped
  • 1¼ cup non-dairy milk (I used easy semi-homemade coconut milk)
  • ¾ cup unsweetened applesauce
  • ⅔ cup pitted dates (soaked at least 4 hours)
  • 2 teaspoons ground coffee
  • 2 teaspoons pure vanilla extract
  • 1½ cup gluten-free flour (I used oat flour, which I made my grinding oats in my Vitamix)
  • 3 tablespoons unsweetened cocoa powder
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup cocoa power
  • ¼ cup coconut oil (room temperature)
  • 3 tablespoons liquid sweetener (I used maple syrup)
  • 2 tablespoons non-dairy milk (I used easy semi-homemade coconut milk)
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon sea salt
  • 2 tablespoons dried coconut (I used unsweetened)
  • 4 tablespoons sweet potato caramel
  1. Preheat the oven to 350 degrees F.
  2. In a high speed blender (I used my Vitamix), combine non-dairy milk, applesauce, dates, coffee grinds and vanilla and blend until very smooth.
  3. In a bowl, mix together flour, cocoa powder, baking powder, baking soda and salt.
  4. Melt the unsweetened baking chocolate in a double broiler or in the microwave.
  5. Pour the date mixture into the dry ingredients and stir until just combined.
  6. Stir in melted chocolate, being careful not to over mix.
  7. Pour mixture evenly into cupcake pan (I made 10 instead of 12).
  8. Bake until a toothpick inserted into the center comes out clean, 20-30 minutes.
  9. Allow to cool before frosting.
  11. Mix all ingredients in a bowl until smooth.
Recipe by Our Four Forks at