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Double Chocolate-Coffee Vegan Cupcakes

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“These divine darlings come from Jennifer McCann's "Vegan Lunchbox" - an excellent cookbook altogether, and this recipe quite possibly tops the lot. We modified it slightly to add the coffee kick! Makes a lovely large batch, too. My aunt makes them on special occasions, to great acclaim (and rapid disappearance). They are, I must also say, even more INCREDIBLE with vegan mocha frosting!”
24 cupcakes

Ingredients Nutrition


  1. Prepare coffee ahead of time and let cool (or it will melt the chocolate chips!).
  2. Combine the dry ingredients (flour to brown sugar) in a large bowl. Add the wet and mix until well-combined and smooth.
  3. Preheat oven to 350°F Prepare your muffin tins with liners, or grease them.
  4. Now you can choose to: a) add the chocolate chips directly into the batter, or b) save them to sprinkle on top of the filled muffin cups, in lieu of a frosting.
  5. Bake 25-30 minutes, or until the toothpick test proves them done.
  6. Remove from oven, let cool at least 10 minutes, and frost or enjoy as they are. :).

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