These cupcakes are actually VEGAN. No butter and no eggs! Chocolate Vegan Cupcakes, y’all! And they don’t taste like road-kill, so that’s a win!

Pre-heat oven to 350 degrees.


  • 1 1/2 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
  • 1 Tbsp white vinegar
  • 2 teaspoons vanilla extract
  • 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

In a large mix bowl or stand mixer, combine all ingredients. Place in cupcake cups or directly in cupcake tin. Cook for 25 minutes at 350 degrees. This yields 14-16 cupcakes.

Moving on to the frosting… I was going to do a butter cream, but I thought, let’s try this without butter. 3-ingredient cupcake frosting for the win! The best part is, you get to control the texture/consistency by how much whipping cream you add. I wound up using 8oz to create a shiny, thick glaze. If you use less, it’ll be more like a traditional frosting.


  • 1 cup peanut butter
  • 2 cups powdered sugar
  • 3TBSP – 8oz heavy whipping cream

Using a hand mixer or Kitchen aid, beat all ingredients together until smooth. Don’t use an electric whisk like I did… I made a damn mess.

Lastly, the Chocolate Ganache Drizzle. It’s actually a Chocolate Ganache hack… My friend Nathalie gave me a tip that will save some time. Buy a tub of pre-made chocolate frosting and heat it. It will change in consistency and become shiny like a ganache. I did that and it turned out AWESOME! I put a heaping table spoon of Duncan Hines Dark Chocolate frosting in a butter warmer, set the heat to low and let it melt down. It only took a few minutes. Then, I drizzled it over the cupcakes. I think they turned out pretty well and I didn’t get any complaints from my boyfriend, either.

Check out the three part youtube videos of me making these amazing cupcakes!