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    Home > Vegan Desserts

    Fudgy Vegan Brownie Cupcakes

    By My Pure Plants on 09/27/2022 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    How do you like your chocolate brownies? We like them fudgy, chocolatey, and moist. You need only one bowl and 9 wholesome ingredients to make these festive vegan brownie cupcakes for Christmas. Are you ready?

    4 dark brownie cupcakes in yellow cupcake liner topped with a white frosting sprayed with gold and sprinkled with gold and white pearl sprinkles and a snowflake one on top.

    If you are also a chocolate lover, you might be interested in our vegan chocolate cake with chocolate frosting. Or how about some vegan sweet potato brownies or this decadent sweet potato chocolate pudding?

    Table of Contents hide
    1. What to expect from this recipe
    2. Ingredients
    3. Variations
    4. Instructions
    5. How to decorate them?
    6. FAQs
    7. Allergen info
    8. More vegan dessert recipes
    9. Fudgy Vegan Brownie Cupcakes (Oat Flour)

    What to expect from this recipe

    Everyone hates dry, suffocating cupcakes, but these vegan brownie cupcakes are ain’t one of them. They are really moist, rich, and decadent. We don’t use any coconut oil, which most recipes do, but instead, we add juicy apple sauce and creamy peanut butter. They make the gooey, a cross between cakey and fudgy brownies.

    You can certainly bake brownies in an 8×8 baking pan, but if you use a muffin tin you can significantly cut back on the baking time. Do you know what it means? That if you are carving something chocolatey, you can have these delicious cupcakes within 30 minutes.

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    You can add your favorite topping, but the easiest is a quick coconut whipped cream which is only 2 ingredients: full-fat canned coconut milk (the cream part) and powdered sweetener. Send us a pic if you make them.

    A dark brownie cupcake in yellow unwrapped cupcake liner topped with a white frosting sprayed with gold and sprinkled with gold and white pearl sprinkles and a snowflake one on top. Other cupcakes at the back.

    Ingredients

    You need 9 plant-based, whole foods ingredients to make this recipe. You can mix everything in one bowl and the batter is ready to be baked. So what do you need to make these SUPER FUDGY vegan brownies?

    • Oat flour -> You can make your own using your food processor and rolled oats.
    • Cocoa powder or cacao powder since they are interchangeable.
    • Coconut sugar -> You can use other dry sweeteners, but we prefer to use coconut sugar.
    • Peanut butter -> There is no peanut flavor, but you need some healthy fats to make the brownies fudgy. We used our homemade peanut butter.
    • Dairy-free milk -> We used our homemade unsweetened cashew milk, but you can use whatever you have at hand.
    • Apple sauce -> The brownies will not taste like apples, but it helps to end up with a rich and moist texture.
    • Ground flax or chia -> It is an easy vegan egg substitute to bind the batter together.
    • Baking soda and Apple cider vinegar -> You need them together as they make foam to leaven the batter. Alternatively, you can use freshly squeezed lemon juice, but you need some acid to get the baking soda really working.
    • Pinch of salt

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Variations

    This simple one-bowl vegan brownie cupcake recipe is a perfect base recipe for adding your own twist. You can choose your favorite add-ins or mix and match them from the below list. Don’t stir more than ⅓ cup of add-ins into your brownie batter for 6 cupcakes.

    • Chocolate chips or chocolate chunks (dark or white) – We love the combination of white chocolate chips and dried cranberries.
    • Carob chips for an even healthier WFPB-friendly (whole foods plant-based) option.
    • Raisins or dried cranberries – How about some candied orange peel?
    • Chopped nuts (cashews, almonds, walnuts, pecans)
    • Seeds (sunflower seeds, pumpkin seeds, hemp seeds)
    • Shredded coconut (or even better toasted coconuts) – They go perfectly with any chocolate recipe including our coconut cookies recipe.
    5 dark brownie cupcakes in yellow cupcake liners from above topped with a white frosting sprayed with gold and sprinkled with gold and white pearl sprinkles and a snowflake one on top.

    Instructions

    1. Take a large bowl and first add all dry ingredients (oat flour, cocoa powder, coconut sugar, baking soda, salt, and ground flax) and whisk them well.
    2. Add all wet ingredients (milk, apple cider vinegar, apple sauce, and peanut butter) and mix them well.
    3. Line a cupcake/muffin tin with cupcake liners (photo #5).
    4. Use an ice cream scoop to distribute the mixture evenly in all cups by filling them up until the top.
    5. Bake them in a preheated oven of 350 Fahrenheit (180 degrees Celsius) for 20-25 minutes. Check the center with a toothpick. It should come out fudgy but not wet.
    6. Cool them on a wire rack before adding any decoration or topping. 
    4 photo collage showing first a glass mixing bowl with drey then wet ingredients. Then two photos of a muffin tin empty and filled

    How to decorate them?

    It depends on what is the occasion. Is it Christmas or Valentine’s Day or Mother’s Day or a birthday party?

    The vegan brownie cupcakes you can see in the pictures are decorated for Christmas to be part of our vegan Christmas dinner.

    It is topped with coconut whipped cream, sprayed with edible gold mist, and sprinkled with snowflake sprinkles and pearl sprinkles. Tadaaaa! Festive vegan brownie bites here you go. 

    Other toppings can be

    • chocolate coconut whipped cream – we used it 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

    Let us know in the comments, what is your favorite topping for brownies!

    4 dark brownie cupcakes in yellow cupcake liner topped with a white frosting sprayed with gold and sprinkled with gold and white pearl sprinkles and a snowflake one on top.

    FAQs

    How to store them?

    You can store these brownie cupcakes in an airtight container in the fridge for up to 3-4 days without a problem. However, if you choose to use coconut whipped cream, you should know that coconut cream hardens in the fridge. It will lose its fluffy soft texture after a couple of hours.

    Is it freezer friendly?

    You can definitely freeze unfrosted brownie muffins, but I don’t recommend freezing them together with any topping. Thaw them at room temperature completely before serving.

    A hand is holding a dark brownie cupcake in yellow unwrapped cupcake liner topped with a white frosting sprayed with gold and sprinkled with gold and white pearl sprinkles and a snowflake one on top. Other cupcakes at the back.

    Allergen info

    This vegan brownie cupcakes recipe is dairy-free and egg-free.

    • Vegan – All ingredients are supposed to be vegan.
    • Nut-free – You can use dairy-free butter (aka margarine) instead of peanut butter to make it nut-free. You should also use other nut-free sweeteners to avoid coconuts as well.
    • WFPB-friendly (whole foods plant-based) – Yes, it is. No oil or refined sugar is used in this recipe. As far as I know, oat flour and coconut sugar are compliant ingredients as well.
    • Gluten-free – You should pay attention to buying certified oat flour, but all ingredients should be gluten-free.
    • Soy-free – Apart from not using soy milk, all ingredients are supposed to be soy-free.

    More vegan dessert recipes

    You can browse through our vegan dessert recipes or check out

    • One slice of cheesecake with vibrant red sauce and raspberries on top is served on a light pink plate. The whole cake is in the background.
      Baked Vegan Cheesecake (Gluten-free, Oil-free)
    • One slice of amber brown cheesecake with whipped cream, caramel sauce and chopped nuts on top is served on a white plate. One bite is missing from the front. The whole cake is in the background.
      Baked Vegan Pumpkin Cheesecake (Gluten-free, Oil-free)
    • One slice of blueberry pie on a white plate with vibrant purple berries, crumble topping and a scoop of yellow ice cream. Another plate with a slice is in the background. Fresh blueberries are scattered around.
      Blueberry Pie with Lemon Crumble
    • A slice of apple pie on a white plate with brown sauce, apple slices and crumbly topping. There is a fork taking the first bite.
      Juicy Caramel Apple Crisp Pie
    • Light Vegan Custard Tart
    • Gluten-free Vegan Double Chocolate Cake (Oat Flour)

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    4 dark brownie cupcakes in yellow cupcake liner topped with a white frosting sprayed with gold and sprinkled with gold and white pearl sprinkles and a snowflake one on top.

    Fudgy Vegan Brownie Cupcakes (Oat Flour)

    My Pure Plants
    How do you like your chocolate brownies? We like them fudgy, chocolatey, and moist. You need only one bowl and 9 wholesome ingredients to make these festive vegan brownie cupcakes. Are you ready?
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Baking time 25 mins
    Total Time 30 mins
    Course Dessert
    Servings 6 cupcakes
    Calories 170kcal

    Equipment

    • Glass mixing bowl
    • Non-slip mixing bowl
    • Silicone spatula
    • Gold/silver/rose metallic cupcake liners
    • Non-stick cooling rack
    • Edible gold mist spray
    • Edible snowflake sprinkles
    • Gold/silver/bronz cupcake sprinkles
    • Silicone muffin tin

    Ingredients
     
     

    Dry ingredients

    • 1 cup Oat flour
    • ¼ cup Cocoa powder
    • ⅓ cup Coconut sugar
    • 1 tsp Baking soda
    • 1 Tbsp 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
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    Instructions
     

    • Double the recipe if you have a 12-cup muffin pan or plant to bake it in a 8×8 square pan!
    • 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.
    • Preheat the oven to 350 Fahrenheit (180 degrees Celsius).
    • 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. 
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    Topping ideas
    The ones in the photos are topped with coconut whipped cream, sprayed with edible gold mist, and sprinkled with snowflake sprinkles and pearl sprinkles.
    Other toppings can be
    • 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

    Video

    Nutrition

    Nutrition Facts
    Fudgy Vegan Brownie Cupcakes (Oat Flour)
    Amount Per Serving (1 cupcake without toppings)
    Calories 170 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 2g
    Sodium 338mg15%
    Potassium 211mg6%
    Carbohydrates 26g9%
    Fiber 3g13%
    Sugar 8g9%
    Protein 6g12%
    Vitamin A 105IU2%
    Vitamin C 2mg2%
    Calcium 58mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED: This recipe was originally posted in Dec 2019. More tips, detail, and info were added and it was republished in Sep 2022.

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    1. Jill

      February 10, 2023 at 3:47 pm

      5 stars
      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.

      Reply
      • Emese

        February 11, 2023 at 6:22 am

        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.

        Reply
    2. Rachel

      December 23, 2019 at 4:54 pm

      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.

      Reply
      • My Pure Plants

        December 23, 2019 at 7:16 pm

        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.

        Reply

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