Vegan Chocolate Cupcakes with Stout Beer and Aquafaba

5 from 2 ratings

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.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: Aquafaba, chocolate, cupcakes, vegan, Vegan Aquafaba Chocolate Stout Cupcakes

Servings: Cupcakes

Calories: 352kcal

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

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)

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!

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!