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!
Vegan Chocolate Cupcakes with Aquafaba Ingredients:
- 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
Directions:
Time needed: 45 minutes.
These vegan cupcakes are so rich and chocolatey!
- Preheat oven to 350 F.
- Line 24 muffin cups with cupcake paper liners
- Melt butter
In a saucepan, melt butter over low heat.
- Remove from heat
Remove from heat and whisk in cocoa powder until smooth.
- Whisk in beer
Whisk in the beer, then set aside to to cool until room temperature.
- Beat the aquafaba
In a separate bowl, beat the aquafaba until the liquid becomes white and frothy.
- Add sour cream
Blend until it’s not lumpy.
- Add the cooled chocolate mixture and blend together on low speed.
- Combine dry ingredients
Combine flour, sugar, baking soda, and salt in a separate bowl and then add all at once to the chocolate mixture.
- Beat until combined
Low-Medium Speed
- Add chocolate chips
Add in the 10 ounce bag of chocolate chips and stir until combined.
- Fill cupcakes
Divide the batter into the cupcake liners, filling each about 2/3 full.
- Bake
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!
Vegan Chocolate Cupcakes with Stout Beer and Aquafaba
Ingredients
Vegan Chocolate Stout Frosting Ingredients:
- 1 cup chocolate chips mini, semi-sweet , nut & soy free (I used Enjoy Life, NON GMO)
- 1/4 cup butter dairy free (Smart Balance, original NON GMO)
- 1/2 cup vegan sour cream (Follow Your Heart, NON GMO)
- 2 1/2 cup confectioners sugar (put in a saucepan and boil off alcohol)
- 1/2 cup beer stout beer
Vegan Aquafaba Chocolate Stout Cupcakes Ingredients:
- 12 tbsp dairy free butter (Smart Balance, original NON GMO)
- 1/2 cup unsweetened cocoa powder
- 3/4 cup stout beer , at room temperature
- 9 tbsp Aquafaba (garbanzo bean juice from 1 can)
- 1/2 cup vegan sour cream (Follow Your Heart, NON GMO)
- 1 1/4 cup unbleached all-purpose flour
- 1 1/4 cups sugar
- 1 tsp baking soda
- 1/4 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
- 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!
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
- Remove from heat and whisk in the cocoa until smooth
- Whisk in beer and set aside to cool until lukewarm
- In a separate bowl use an electric mixer, beat the Aquafaba until the liquid becomes white and frothy
- Add the sour cream and blend until not lumpy
- 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
- Finally add in a 10 oz bag of semi-sweet chocolate mini chips and combine
- 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
I have no beer. What could replace it?