Vegan Chocolate Cupcakes with Aquafaba

Finding delicious vegan desserts can be difficult. Most cakes and cupcakes require the use of eggs which can be difficult to work around while still maintaining a delicious taste and texture.

In the case of these vegan aquafaba chocolate stout cupcakes, all of those concerns go out the window! These cupcakes are delicious, sweet tooth beware.

Perfect for happy hour, vegan aquafaba chocolate stout cupcakes are the grown up equivalent of those fudge-tastic delights we all loved as children. Making use of aquafaba, or liquid from canned garbanzo beans, helps keep this recipe egg free without losing all the great taste and texture.

Don’t forget that you can always cheat and check out the boxed cake mix options! I know you COULD make these cupcakes from scratch if you wanted to and that’s all that really matters right?!?

Honestly though, no matter how you choose to make these chocolate stout cupcakes, you won’t be sorry. They’re a delicious and easy way to help accommodate dietary restrictions or preferences without sacrificing taste!

Ingredients in these Vegan Chocolate Cupcakes with Aquafaba:

• dairy free butter (Smart Balance, original NON GMO)
• unsweetened cocoa powder
• stout beer, at room temperature
• aquafaba (garbanzo bean juice from 1 can)
• vegan sour cream (Follow Your Heart, NON GMO)
• unbleached all-purpose flour
• sugar
• baking soda
• salt
• semi-sweet chocolate mini chips dairy, nut & soy free (I used Enjoy Life, NON GMO)

OR just use one of these vegan cake mixes:

• Moist Deluxe Butter Recipe Fudge Cake Mix
• Moist Deluxe Dark Chocolate Fudge Cake Mix
• Moist Deluxe Devil’s Food Cake Mix – vegan <—- this one calls for 3 large eggs (helpful when deciding how many cans of chickpeas to purchase)
• Moist Deluxe Swiss Chocolate Cake Mix

How to make these Vegan Chocolate Cupcakes:

1. Preheat the oven to 350º. Line 24 muffin cups with paper cupcake liners.
2. Melt the butter in a saucepan over low heat.
3. Remove the butter from heat and whisk in cocoa powder until smooth.
4. Whisk in the beer, then set the saucepan aside to cool to room temperature.
5. Beat the aquafaba in a separate bowl until it becomes white and frothy.
6. Add the sour cream and continue to blend until there are no lumps.
7. Add the cooled chocolate mixture to the aquafaba and sour cream mixture. Blend them together on low speed.
8. Combine your fry ingredients: flour, sugar, baking soda, and salt. Add all at once to the chocolate mixture.
9. Beat the wet and dry ingredients together on low speed.
10. Add the chocolate chips and stir until combined.
11. Fill the cupcake liners, each should be about 2/3 full.
12. Bake for 25-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Vegan Chocolate Stout Frosting Ingredients:

• semi-sweet chocolate mini chips dairy, nut & soy free (I used Enjoy Life, NON GMO)
• dairy free butter (Smart Balance, original NON GMO)
• vegan sour cream (Follow Your Heart, NON GMO)
• confectioners sugar 1/2 cup stout beer (put in a saucepan and boil off alcohol)

Directions:

• Using a double boiler, or small saucepan over medium heat, melt the chocolate chips, and transfer to a stand mixer
• Let the chocolate cool to room temperature
• Add the stout beer to the chocolate and stir
• Add the butter, sour cream, confectioners sugar, and vanilla and stir until the mixture becomes light and fluffy
• Now you are ready to frost the cupcakes!

More Aquafaba Dessert Recipes:

Fudgy Vegan Brownies | Lazy Cat Kitchen

Raspberry-Lemon Aquafaba Meringue Mini Pies | Cilantro and Citronella

Mousse Au Chocolate with Air Bubbles | Mouthwatering Vegan

Cinnamon Rolls | Vegan Richa

Krispie Kreme Donut Holes Copycat Recipe | Nerdy Mamma

Lemon Meringue Pie | The Pancake Princess

Crepes | Food Highs

Strawberry Lemonade Macarons | Avocados and Ales

Rice Krispies Treats | Jerry James Stone

Baked Pears With Vanilla Whipped Cream | Dear Kitchen

5 from 2 ratings

click the stars to rate!

Vegan Chocolate Cupcakes with Stout Beer and Aquafaba

Created by: Becca Ludlum

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 24 Cupcakes

Print

Pin

Save Collections

Add to List Go to Shopping List

These vegan chocolate cupcakes with aquafaba are delicious and so chocolatey! Stout beer gives them a fun flavor, and they're so easy to make. #aquafaba #vegan #cupcakes

Cook ModePrevent your screen from going dark

Ingredients 

Vegan Chocolate Stout Frosting Ingredients:

• ▢ 1 cup chocolate chips mini, semi-sweet , nut & soy free (I used Enjoy Life, NON GMO)
• ▢ ½ cup amber lager beer stout beer
• ▢ ¼ cup butter dairy free (Smart Balance, original NON GMO)
• ▢ ½ cup vegan sour cream (Follow Your Heart, NON GMO)
• ▢ 2 ½ cup powdered sugar (put in a saucepan and boil off alcohol)
• ▢ ½ tsp vanilla

Vegan Aquafaba Chocolate Stout Cupcakes Ingredients:

• ▢ 12 tbsp butter (Smart Balance, original NON GMO)
• ▢ ½ cup unsweetened cocoa powder
• ▢ 9 tbsp aquafaba (garbanzo bean juice from 1 can)
• ▢ ¾ cup stout beer , at room temperature
• ▢ ½ cup vegan sour cream (Follow Your Heart, NON GMO)
• ▢ 1 ¼ cup flour
• ▢ 1 ¼ cups sugar
• ▢ 1 tsp baking soda
• ▢ ¼ tsp salt
• ▢ 10 oz bag chocolate chips mini, semi-sweet , nut & soy free (I used Enjoy Life, NON GMO)

Instructions

Vegan Chocolate Stout Frosting Directions:

• Using a double boiler, or small saucepan over medium heat, melt the chocolate chips, and transfer to a stand mixer. 1 cup chocolate chips
• Let the chocolate cool to room temperature.
• Add the stout beer to the chocolate and stir. 3/4 cup stout beer
• Add the butter, sour cream, confectioners sugar, and vanilla and stir until the mixture becomes light and fluffy. 1/4 cup butter, 1/2 cup vegan sour cream, 2 1/2 cup powdered sugar, 1/2 tsp vanilla2 1/2 cup powdered sugar
• Now you are ready to frost the cupcakes!

Vegan Aquafaba Chocolate Stout Cupcakes Directions:

• Preheat oven to 350 F.
• Line 24 muffin cups with cupcake paper liners.
• Melt butter in a quart saucepan set over low heat. 12 tbsp butter
• Remove from heat and whisk in the cocoa until smooth. 1/2 cup unsweetened cocoa powder
• Whisk in beer and set aside to cool until lukewarm. 9 tbsp aquafaba
• In a separate bowl use an electric mixer, beat the Aquafaba until the liquid becomes white and frothy. 9 tbsp aquafaba
• Add the sour cream and blend until not lumpy. 1/2 cup vegan sour cream
• Next add the cooled chocolate mixture and blend on low speed.
• Combine flour, sugar, baking soda and salt in a separate bowl and then add to chocolate mixture and beat on medium to low speed until combined. 1 1/4 cup flour, 1 1/4 cups sugar, 1 tsp baking soda, 1/4 tsp salt
• Finally add in a 10 oz bag of semi-sweet chocolate mini chips and combine. 10 oz bag chocolate chips
• Divide the batter into the cups, filling each about 2/3 full.
• Sometimes I do less cupcakes and fill them 3/4 full for a fuller cupcake.
• Bake 25 to 30 minutes or until a toothpick inserted in center of cupcake comes out clean.
• Be careful not to overbake these!

Nutrition

Calories: 352kcal | Carbohydrates: 50g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 213mg | Potassium: 42mg | Fiber: 1g | Sugar: 39g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

Save