Vegan Chocolate Cupcakes with Chocolate Peanut Butter Ganache Frosting

Decadent, delightful, delicious vegan chocolate cupcakes with a rich chocolate peanut butter ganache frosting! Perfect for feeding a crowd (or yourself over a few days :) ).



  • 1/2 cup + 1/3 cup all-purpose flour
  • 6 tablespoons cocoa powder, sifted
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 cup + 1/3 cup raw cane sugar
  • pinch salt
  • 1 teaspoon apple cider vinegar
  • 1/2 cup almond milk, at room temperature (I used unsweetened vanilla)
  • 1/4 cup melted refined coconut oil
  • 1/4 cup unsweetened dairy free yogurt
  • 1/2 cup strong hot coffee


  • 10 ounces full-fat coconut milk
  • 10 ounces vegan semi-sweet chocolate chips
  • 2 ounces peanut butter
  • Optional: additional peanut butter for swirling


  1. CUPCAKES: Preheat your oven to 350 degrees F. Line a 12-cup cupcake pan with liners and set aside.
  2. In a large bowl, add your flour, sifted cocoa powder, baking powder, baking soda, cane sugar, and salt, and whisk well to combine.
  3. Add apple cider vinegar to a liquid measuring cup. Then pour room temperature almond milk to the 1/2 cup line. Mix to combine. This is your vegan buttermilk! Set aside for a sec.
  4. Add your melted coconut oil, yogurt, and coffee to a small bowl and whisk to combine. Add in your vegan buttermilk, and whisk again to combine.
  5. Add your wet ingredients to your dry and mix well with a silicone spatula.
  6. Divide batter into your 12 lined cupcake cups, filling each cup 3/4 of the way full.
  7. Bake for 20-25 minutes, or until the cake springs back when poked. Remove from the oven and allow to cool completely in the pan on a cooling rack.
  8. FROSTING: Heat your coconut milk until hot but not boiling.
  9. Pour your hot milk over a heat-safe bowl filled with your chocolate chips and peanut butter. Cover and allow to sit for 5 minutes.
  10. After 5 minutes, mix until it’s creamy and your chocolate is completely melted.
  11. Allow the mixture to sit at room temperature until cool and firm, about 2 hours.*
  12. Once it’s thick and firmed, whip the mixture with a stand mixer or a hand mixture until lightened in color and fluffy.
  13. ASSEMBLE: Frost your cupcakes and drizzle/swirl with additional peanut butter. I like storing these in the fridge and eating them chilled! I think the cake texture is superior when cold. :)


* You can expedite this by popping the cooled mixture in the fridge. You’ll just want to make sure to mix it so it hardens evenly in the fridge.

Keywords: vegan cupcakes, easy chocolate ganache

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