These Vegan Chocolate Valentine’s Cupcakes are perfect for the special day or any celebration! They are gluten-free, oil-free, dairy-free and rich in chocolate flavor and moist texture. They are fluffy and so easy to make with just 8 ingredients!
VEGAN CHOCOLATE VALENTINE’S CUPCAKES
These are the perfect vegan chocolate cupcakes for Valentine’s Day! Or any event calling for heart-shaped mini cakes or cupcakes. I shared these on Instagram and received many messages asking for specifics on how I made them, so I decided to put together this post for you all. Cupcakes are perfect for this holiday because they are so easy to make and fun to decorate. If you prefer using regular flour, check out these Vegan Chocolate Cupcakes or if vanilla is your thing, I have some amazing Traditional Vegan Vanilla Cupcakes as well as a gluten-free version and also some Funfetti Cupcakes!
I used my Gluten-free Vegan Chocolate Cupcakes recipe, but only used half the recipe and made little mini cakes with this special heart-shaped pan from William’s Sonoma that I fell in love with. So, the pan actually has spaces that are deeper than a traditional cupcake and cook a bit different. They are almost a slight brownie texture. So, a cross between a brownie and a cupcake. If you want to use this specific pan, the recipe makes exactly 6 to use the pan. They are more like mini cakes with a beautiful design.
I find these to be the perfect vegan dessert for Valentine’s Day and aren’t they just beautiful with the pop of red?!
However, if you are wanting to just make cupcakes and drizzle the red icing on top, that would be great too, just use a regular muffin pan and liners!
CAN I MAKE THESE AHEAD?
Yes! These are fabulous even 2 days after making them, they remain moist. Just keep them covered well so they stay moist. You can put them in the fridge if you like (covered) but they will end up much more firm this way.
I mean, look at that texture my friends! When baking these in this type of deeper style pan, they end up with a cupcake/brownie texture. SO SO GOOD.
MORE VEGAN CHOCOLATE DESSERTS
- Best Vegan Fudgy Brownies
- Vegan Chocolate Cream Pie
- Vegan Whole Wheat Chocolate Muffins
- Vegan Gluten-free Double Chocolate Muffins
- Grain-free Chocolate Coconut Cookies
- Vegan Gluten-free Chocolate Zucchini Muffins
- Vegan Zucchini Fudgy Brownies
Vegan Chocolate Valentine's Cupcakes (Gluten-free)
Vegan Chocolate Valentine's Cupcakes are perfect for the special day or any celebration! They are gluten-free, oil-free, dairy-free and rich in chocolate flavor and moist texture. They are fluffy and so easy to make with just 8 ingredients!
- 7 1/2 tablespoons (75g) brown rice flour (do not use white here, only brown!)
- 3 tablespoons (24g) tapioca starch
- 1/2 cup + 1 tablespoon (108g) coconut sugar
- 1/8 + 1/16th teaspoons baking powder
- 1/4 + 1/8 teaspoons baking soda
- 1/4 teaspoon fine salt
- 3/4 cup + 1 1/2 tablespoons (202g) canned "lite" coconut milk (HIGHLY recommend the Thai Kitchen brand) shaken well first
- 44 grams 69 OR 70% dairy-free dark chocolate chips (do not use regular semi-sweet)
- 3 tablespoons (18g) natural unsweetened cocoa powder
OPTIONAL CREAM CHEESE RED ICING FILLING/GLAZE
- 1/2 cup (64g) powdered sugar
- 1 tablespoon (15g) non-dairy yogurt (I used the SoDelicious coconut yogurt)
- 1/4 teaspoon lemon juice
- natural red food color powder or drops (I use TrueColor powders)
- As always, I recommend highly to use a scale to prevent room for error. Especially with gluten-free baking. This recipe has a couple of odd measurements to get the perfect result, so it's much easier to just weigh each ingredient before adding to the bowl. Make sure to zero out before adding each ingredient. You don't compare the weights to cups, just simply follow the weights listed, using the scale and bowl, no cups needed, as this is exactly how the recipes are tested and made.
- I use this scale.
If making the red icing, you can either add the filling like I did by using this same pan or if making regular cupcakes, you can just drizzle the icing on top like a glaze. Simply whisk together the icing ingredients until very smooth and add just a touch of food coloring/powder until it reaches the color you like. It can be made pink or red depending on how much you add.
Preheat the oven to 350°F (177°C) and spray well the heart pan with nonstick spray. OR line a muffin pan with 7-8 parchment liners. They rise A LOT while baking.
To a medium bowl, add the brown rice flour, starch, coconut sugar, baking powder, baking soda and salt and whisk well.
To a large bowl, (you need a large since you’ll be adding the dry ingredients to this bowl of wet, not the other way around) add the coconut milk and chocolate chips. Heat in the microwave for 45 seconds. Whisk the mixture well until 100% melted and smooth.
Whisk the cocoa powder into the chocolate milk mixture until completed dissolved and smooth. This may take a minute.
To the bowl of liquids, slowly add the dry ingredients a small amount at a time, whisking each amount in. Using a large whisk helps. Do not worry about over-mixing here, you want it smooth. Gluten-free batter is ok to mix longer. Once the batter is very smooth and completely mixed, divide it into 6 (if using the heart pan I used) or 7-8 regular muffin pan cupcakes. I used about a 1/4 measuring cup of batter for each for the muffin pan. This amount will yield perfect size cupcakes every time. They will rise almost double.
Bake at 350°F (177°C) for 18-20 minutes until a toothpick is clean. Mine were perfect at 19 minutes using a regular muffin pan, but if using the deeper heart pan, they are more like 20-21, but ovens can vary. So, make sure you go by the toothpick, not the time. A few DRY crumbs are ok, but not wet sticky batter.
Don’t be tempted to eat while warm, as they will taste under-baked since they will still finish cooking as they cool for the next 30-45 minutes. Use patience. Remember, these are gluten-free and cooling them is super important. I found a good hour to be the perfect result.
- Regarding the coconut milk: It is really important to use a high quality coconut milk. I always recommend the Thai Kitchen brand because it is always smooth and creamier than other brands. If yours is too watery, then you will end up with more dense/deflated cupcakes. This can't really be subbed with another milk or it would completely change the texture and moisture.