Chocolate Muffins

March 02, 2012

Chocolate Cupcakes

This post is dedicated to all the chocoholics out there:) Without having tried any other vegan version, I'm still going to say these chocolate muffins are THE BEST, simply because in three years of veganism I made them so many times and yet there never seemed to be anything missing. They are perfect on their own, but you can also pair them well with chocolate cream, peanut butter frosting, or raspberries and cream cheese. The muffins have a very light, crumbly, melt-in-the-mouth texture, and deep cocoa flavour - I'm referring to them as muffins because of their large size, but the texture is rather that of a cupcake.

Chocolate Cupcakes

To make these muffins I just tweaked a little the recipe for Lemon Orange Muffins.

Chocolate Muffins
This recipe makes 8 or 9.

Dry Ingredients
  • 1 1/2 cups minus 1/3 cup plain white flour (see note)
  • 1/3 cup cocoa powder
  • 1/2 cup unrefined caster sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • zest of one orange
Note: In the 1/2 cup measurement add 1/3 cup cocoa powder and fill the rest with flour.

Wet Ingredients
  • 1 cup freshly squeezed orange juice with pulp
  • 1 tsp vanilla extract
  • 6 Tb sunflower oil
  • 1 tsp apple cider vinegar (or white wine vinegar if you don't have)

Chocolate Cupcakes

Preheat the oven to 350°F (180°C).
Sift the flour, cocoa powder, baking soda and baking powder in a bowl, add the sugar and mix well.
Add the orange zest to the flour mix and combine.
Add the orange juice and vanilla and very gently mix with a fork or a whisk. Careful not to overmix.
Add the oil and vinegar and mix to incorporate.
Lightly grease 8 or 9 muffin cups with oil and place a paper cup inside.
Divide the batter equally between the cups (about 2/3 full) and bake for 15-20 minutes until a toothpick inserted in the centre comes out clean.
Remove the tray from the oven and place it on a wire rack. Leave the muffins in the tray for 15-20 minutes, then take them out and put them on a plate. Serve them plain or frosted.

Chocolate Cupcakes

For the peanut butter frosting combine smooth peanut butter, powdered sugar and cocoa powder. The amounts will depend on your taste (roughly 1 cup peanut butter, 2/3 cup sugar and 1-2 tsp cocoa powder).

Enjoy and spread the magic!:)

Like this recipe? Share it with your friends and come back for more!:)



The basic muffin recipe is amazing. i've made several versions with almonds, or walnuts, and/or raspberries.

Also try substituting fresh tangerine juice and tangerine zest.

I also love that you need not purchase almond milk or rice milk. You can juice a few oranges or tangerines, and zest them.

Easy to make, moist & uberdelicious.

Vegan Magic

Hi and thank you so much for the feedback:) I've never changed the muffin recipe, only used different frosting. Now you've given me some versions to look forward to, especially the raspberry one. Tangerines sound great too here. I am now in love with minneolas and they're so incredibly easy to zest and wonderfully sweet. I think I need to make a batch of muffins very soon;) Many thanks for the comment, I appreciate your taking the time to write:)


I've made this recipe many times & still think it's the best I've ever tasted. Just want you to know I've shared it on a vegan Facebook page. I gave you full credit for the photos & recipe! I can't thank you enough for this recipe. It's the best chocolate cake I've ever had!

Vegan Magic

Gioconda, thank you very much for the feedback and for spreading the magic:) So glad you enjoyed the muffins.

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