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.
2 cups white spelt or all-purpose flour
1 ½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup cocoa powder
16 ozs chopped dark chocolate
1 ½ cup non-dairy milk
¼ cup unsweetened applesauce
3 tablespoons melted coconut oil
1 teaspoon vanilla extract
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 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.