Moist, delicious, decadent, and easy to make these Chocolate-On-Chocolate Vegan Cupcakes are drizzled with smooth creamy chocolate topped off with a sprinkling of chopped chocolate pieces. Perfect for satisfying any chocolate craving.
I’m not a big chocolate eater but every now and again I have a craving. These Chocolate-On-Chocolate Vegan Cupcakes definitely satisfies my occasional chocolate craving,
I made two batches of these delicious cupcakes, one with and one without applesauce. Both were tasty but the applesauce definitely adds decadence and delicious moisture to these cupcakes.
The recipe for these cupcakes was adapted from my Chocolate Coconut Streusel Muffins. But in this recipe, I used spelt flour in place of all-purpose.
Spelt is a grain that in appearance looks similar to wheat but it has a tougher husk, and that tougher husk protests the nutrients inside.
Spelt is filled with micronutrients, such as calcium, magnesium, selenium, zinc, iron, and manganese. It also has vitamin E and B-complex vitamin like niacin.
Spelt has a nutty, slightly sweet flavor and it can be used in place of all-purpose or whole wheat flour in most recipes that call for flour. One thing to note is that the gluten in spelt is not as strong as wheat gluten which can affect the rise in some baked bread recipes. However, it works fine in this recipe.
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Because I’m not a big fan of frosted cupcakes I used melted chocolate sprinkled with chopped chocolate in place of frosting. That’s what makes these cupcakes extra decadent.
If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!
PrintChocolate-On-Chocolate Vegan Cupcakes
Moist, delicious, decadent, and easy to make these Chocolate-On-Chocolate Vegan Cupcakes are drizzled with smooth creamy chocolate topped off with a sprinkling of chopped chocolate pieces. Perfect for satisfying any chocolate craving.
Ingredients
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Instructions
Pre-heat oven to 350 degrees and prepare muffin pan with paper liners or brush pan with oil.
Combine flour, baking soda, baking powder, salt, and cocoa powder in a bowl, whisk (affiliate link) to remove any lumps. Reserve ½ cup of chopped chocolate for adding to batter later, and ¼ cup for topping cupcakes. The remainder of the chocolate will be used for melting.
In a large mixing bowl or bowl of a stand mixer combine wet ingredients, reserving 1 tablespoon of the coconut oil for later. Mix until well combined. Slowly fold in the dry ingredients to the wet, mixing until there are no dry ingredients. Add the ½ cup of reserved chocolate to batter and mix until well combined.
Fill the muffin pan and bake in oven 20 minutes or until tops of cupcakes spring back when touched. Remove from oven and allow to cool slightly before removing the cupcakes from pan.
While cupcakes are cooling, melt the remaining chocolate (except for the ¼ cup reserved earlier for topping cupcakes) and coconut oil in a double boiler or in a glass or stainless bowl over and a saucepan of simmering water until smooth and all chocolate is melted.
Place cooled cupcakes on the counter or pan lined with parchment paper. Drizzle cupcakes with melted chocolate and sprinkle reserved chopped chocolate over cupcakes.
Enjoy cupcakes while chocolate is still warm or allow chocolate to completely cool before enjoying.
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Lathiya says
This is so chocolatey. I loved its name Chocolate on choclate..The cupcakes looks lip smacking.
Kari Heron says
If I didn't read the ingredients myself I wouldn't believe. Wow these look so moist and yummy! Love the ganache too.
Kelly Anthony says
Chocolate is my favorite food and you had me at moist and decadent. These cupcakes will satisfy any chocolate craving.
Maman de sara says
My kids would love these yummy cupcakes. Well I do too, who doesn’t like chocolate!
Jeannette (Jay Joy) says
You are so lucky you only have an occasional chocolate craving! I have a daily chocolate craving! These look amazing.
Ramona says
These look so moist and decadent, I definitely want to try them ASAP. They are vegan too which is a bonus. Yumm .
Amanda says
I love the idea of using melted chocolate instead of frosting for cupcakes! That's such a fun twist and nice way to change things up. Thanks for sharing!
Cheese Curd in Paradise says
Oh my gosh I am going to be thinking about these delicious cupcakes for day! I would love to have one of these right now!
Jenni LeBaron says
I have an always chocolate craving so these are welcome at my house! I love that you used apple sauce in these to give them a little sweetness and great moisture!
Jacqueline Debono says
What fabulous cupcakes! You are right that melted chocolate on top really makes them look decadent. Plus it's such a great idea!
Geetanjali Tung says
The cakes are so moist and soft! These are really hard to resist 🙂 I wish I would have some right now. Love these delicious cakes!!
Mimi says
OK, I think this is the best chocolate cupcake recipe I have ever seen. Seriously, just look at them - they are so inviting and delicious. Can't wait to try!
April says
The way I see this recipe is: fantastic way to enjoy chocolate everything! Super delicious cupcakes that are all about chocolate for chocolate lovers... lilke me!
Vidya Narayan says
Gosh the chocolate cupcakes look amazing! I loved the use of applesauce for the eggless version and the spelt flour. It has turned out pretty moist too as I can see from the pictures. Decadent!
Stine Mari says
You're lucky you don't constantly crave chocolate (like me!). However, these look so decadent and delicious, and it will satisfy anyone's chocolate craving.