Looking for a vegan dessert that is fudgy, chocolatey, and moist? These vegan brownie cupcakes are what you need. They are super easy to make, needing only one bowl and 9 simple ingredients. Plus, they are ready in just 30 minutes!
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I have always loved the idea of brownies in the form of a cupcake. So, I decided to make some that are not only delicious but also vegan. This recipe is the result of that decision, and I am thrilled to share it with you.
If you enjoy this recipe, I recommend you also try my vegan chocolate cake or these incredible vegan brownies.
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❤️ Why you’ll love it
I absolutely love how these brownie cupcakes are incredibly moist, rich, and decadently gooey, all thanks to the addition of apple sauce and creamy peanut butter. The texture is a dream, feeling like a cross between cakey and fudge brownies.
The best part is that this recipe uses simple, easy-to-find ingredients, and the method is straightforward. It’s a one-bowl recipe, which means less mess and less cleanup, making it perfect for anyone who is new to baking or just wants a quick and delicious treat.
Plus, the use of oat flour not only makes these brownie cupcakes gluten-free but also adds a lovely, slightly nutty flavor that pairs perfectly with the cocoa and peanut butter.
🧾 Key ingredients
These vegan brownie cupcakes are not only delicious but also easy to make, with ingredients that are readily available in your pantry. You may even have these ingredients on hand already.
Oat flour is the star of this recipe. It gives the cupcakes a moist, tender crumb while keeping them gluten-free.
Coconut sugar is my sweetener of choice for this recipe. It adds a subtle sweetness that doesn’t overpower the rich chocolate flavor.
Ground flaxseed is a vegan baker’s best friend. In this recipe, they act as a binder, helping to hold the cupcakes together without the need for eggs.
Apple sauce is another key ingredient that helps to keep these cupcakes moist. It also adds a touch of natural sweetness.
Apple cider vinegar may seem like an unusual ingredient in a sweet recipe, but it reacts with the baking soda to help the cupcakes rise. Don’t worry; you won’t be able to
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make these delicious vegan brownie cupcakes, the most important piece of equipment you will need is a good quality muffin tin. I cannot stress enough how crucial it is to use a reliable pan that distributes the heat evenly and helps the cupcakes bake to perfection. I also always use cupcake liners.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Prepare the dry ingredients. In a mixing bowl, combine the oat flour, cocoa powder, coconut sugar, baking soda, salt, and ground flax. Mix these ingredients well.
STEP 2
Prepare the wet ingredients. Add the milk, apple cider vinegar, apple sauce, and peanut butter to the same mixing bowl. Mix all the ingredients well.
Making the vegan brownie cupcakes
STEP 1
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
STEP 2
Line a muffin tin with cupcake liners.
STEP 3
Fill each cupcake liner with the batter using an ice cream scoop. Ensure that the batter is evenly distributed among all the liners, filling them up to the top.
STEP 4
If you are using a 12-cup muffin pan, bake the cupcakes for 20-25 minutes. If you are using an 8×8 square pan, double the recipe and bake for the same amount of time.
STEP 5
To check if the cupcakes are ready, insert a toothpick into the center of a cupcake. It should come out fudgey but not wet.
STEP 6
Once the cupcakes are done, remove them from the oven and let them cool on a wire rack.
STEP 7
Once the cupcakes have cooled, you can decorate them or add any toppings of your choice.
💡 Expert tip
For the best results, ensure your oat flour is finely ground. If it has a coarse texture, it will affect the overall consistency of your brownie cupcakes. You can easily make oat flour at home by blending oats in a food processor or blender until they reach a fine, powder-like consistency.
🔄 Variations
Add a twist with a crunchy texture by incorporating nuts or seeds. Cashews, almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, or hemp seeds are all great options. They not only add a satisfying crunch but also provide additional nutrients and a unique flavor.
If you are a fan of fruity flavors, consider adding raisins, dried cranberries, or even some candied orange peel. These ingredients will bring a pop of color and a sweet, tangy flavor that contrasts beautifully with the rich, chocolatey brownie cupcakes.
Try a different type of chocolate. If you are a fan of white chocolate, consider adding white chocolate chips or chunks. The combination of white chocolate and cranberries will add a festive touch, making these brownie cupcakes perfect for the holidays.
🥣 Serving ideas
These vegan brownie cupcakes are incredibly versatile, and there are many ways to enjoy them. You can serve them as a delicious dessert after a hearty meal or as a sweet treat with your afternoon coffee.
I love adding a dollop of coconut whipped cream on top of each cupcake. This adds a touch of creaminess and a hint of coconut flavor that pairs perfectly with the rich chocolatey goodness of the brownie. I also like to drizzle some vegan chocolate sauce on top for an extra decadence.
If you are a fan of the classic combination of chocolate and peanut butter, you can serve these cupcakes with a generous spread of peanut butter frosting.
For a more refreshing option, consider topping them with a tangy vegan cream cheese frosting. The slight tanginess of the frosting cuts through the richness of the brownie, making for a perfectly balanced bite.
❄️ Storing tips
Storing and reheating these vegan brownie cupcakes is a simple process that can help maintain their delicious flavor and fudge-like texture.
To store the leftovers, allow them to cool completely. Once cooled, place them in an airtight container and store them in the refrigerator. They should stay fresh for 3-4 days.
Freezing is an option for unfrosted brownie cupcakes. Place them in a single layer on a baking sheet and put them in the freezer. Once they are frozen solid, transfer them to a freezer-safe container or resealable plastic bag. They can be frozen for up to three months.
To thaw, move them to the refrigerator and allow them to defrost overnight.
🤔 FAQs
Can you double the recipe?
Yes, of course! If you have a 12-cup muffin pan or plan to bake the brownie cupcakes in an 8×8 square pan, you can easily double the recipe. Just remember to adjust the baking time accordingly.
Why do I need to use an ice cream scoop to fill the cupcake liners?
Using an ice cream scoop ensures that the batter is evenly distributed among the cupcake liners, resulting in brownie cupcakes that are all the same size and cook evenly.
Do I need to cool the brownie cupcakes on a wire rack?
Yes, it is important to cool the brownie cupcakes on a wire rack. This allows air to circulate around the cupcakes, preventing the bottoms from becoming soggy.
What can I use to decorate or top the brownie cupcakes?
You can get creative with toppings for these brownie cupcakes! Some delicious options include vegan frosting, a sprinkle of cocoa powder, or a drizzle of melted dairy-free chocolate.
More vegan dessert recipes
You can browse through our vegan dessert recipes or check out
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Vegan Brownie Cupcakes (Oat Flour)
Equipment
- Silicone muffin tin
Ingredients
Dry ingredients
- 1 cup Oat flour
- ¼ cup Cocoa powder
- ⅓ cup Coconut sugar
- 1 tsp Baking soda
- 1 Tbsp Finely milled ground flax
- ¼ tsp Salt
Wet ingredients
- ⅔ cup Dairy-free milk
- 2 Tbsp Apple sauce
- 1 Tbsp Apple cider vinegar
- 2 Tbsp Peanut butter
Instructions
- Double the recipe if you have a 12-cup muffin pan or plant to bake it in a 8×8 square pan!
- Preheat the oven to 350 Fahrenheit (180 degrees Celsius).
- Take a mixing bowl and first add the dry ingredients (oat flour, cocoa powder, coconut sugar, baking soda, salt, and ground flax). Mix them well.
- Now, add all wet ingredients (milk, apple cider vinegar, apple sauce, and peanut butter). Mix them well.
- Line a muffin tin with cupcake liners.
- Use an ice cream scoop to distribute the batter evenly in all cups by filling them up until the top.
- Bake for 20-25 minutes. Test it with a tooth pick. It should come out fudgy but not wet. Cool them on a wire rack before adding any decoration or topping.
Notes
- chocolate coconut whipped cream we used as a frosting on our vegan chocolate cake.
- vegan chocolate pudding we used our sweet potato chocolate pudding as a frosting on our vegan sweet potato brownies.
- vegan buttercream frosting
- vegan cream cheese frosting
Rowena
This recipe looks great, except for the peanut butter. Can almond butter be a substitute? Or something else? Thanks!
Nandor
Yes, absolutely.
Jill
Hi, I made this recipe as muffins and it was delicious. Now I would like to make it in an 8×8 pan. I assume it should be baked longer than muffins. How long should it be baked? Thanks.
Emese
We are so glad you like our recipe. I think it probably needs an extra 5-10 minutes if you bake it in an 8×8 pan.
Rachel
Yum! I want to make these today. Can you taste the peanut butter? If so, would almond butter work? Also, I’m going to try using date sugar because that’s what I have.
My Pure Plants
No, you cannot taste the peanut butter. It has pure, rich, fudgy chocolate taste. I haven’t tested it with date sugar, but as long as you use “dry sweetener” it should be all right.