Imagine combining the rich, indulgent flavors of brownies with the light, airy texture of cupcakes—without any of the guilt! As a lifelong brownie lover, I’ve always struggled with how indulgent they can be. One was usually more than enough, even when I craved more. But what if you could have the best of both worlds? That’s the dream I’ve had for years, and after countless trials, I’m thrilled to share my perfected recipe for Vegan Brownie-Style Cupcakes.

These cupcakes have the dense, fudgy richness of brownies, but in a bite-sized, cupcake form that’s just the right amount of indulgence. And yes, they’re completely vegan! Whether you’re plant-based or simply looking to enjoy a lighter, more accessible dessert, these cupcakes will satisfy your cravings without overloading you. I’ve poured my heart into perfecting this recipe, and I can’t wait for you to try it!

Brownie cupcakes

Indulge in the best of both worlds with these brownie style cupcakes! These decadent lil chocolate bites combine the rich, fudgy goodness of brownies with the light airy texture of a cupcake. Every bite is melt-in-you-mouth experience, perfectly balanced between indulgence and fluffiness. Made with no animal products, these are irresistibly delicious and 100% vegan!

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Prep Time 20

Cook Time 30

Cuisine American

Servings 4

Ingredients

Dry ingredients

1/3 cup cocoa powder use dutch processed for the best results
1 1/4 cup All purpose flour don't use self-raising or bread flour. Plain ol APF is all you need!
1 cup brown sugar coconut sugar should works as a decent alternative too
1/3 cup semi-sweet chocolate chips
1 tbsp baking powder
2 tbsp flax meal/ vegan egg powder I used bob's vegan egg replacer
1/4 tsp salt

wet ingredients

3/4 cup boiling milk I used soy milk
1/2 cup butter
2 tbsp neutral oil
1 tsp vanilla paste

Instructions

Preheat the oven to 350℉ and have a muffin pan prepped with cupcake liners in
Mix the vegan egg replacer with 2 tbsp of water and let it sit for 5 minutes
Add all the dry ingredients to a mixing bowl except for the chocolate chips and give a good mix with a whisk
Add the chocolate chips to a microwave proof measuring cup, followed by the butter and oil and melt for a minute or 90 seconds-checking and mixing every 20 seconds until all the chocolate is melted
Get your milk to a rolling boil either in a saucepan or in the microwave

Mixing ingredients

Pour the melted chocolate and the boiling milk into the mixing bowl with dry ingredients
Add in the vegan egg
Using a rubber spatula give a gentle mix until everything is incorporated but make sure not to overmix the batter
Scoop the batter into the lined muffin pan and bake at 350℉ for 18-22 minutes or until an inserted toothpick comes out clean
Dust them with powdered sugar or top with your favorite frosting once cooled and enjoy!

Notes

tips:

Make sure to use unsalted butter, earth balance in stick form is my go to for all vegan baking needs!

Only boil milk and melt the chocolate when your dry ingredients are all mixed up and ready.

Don’t overmix the batter, if using a stand mixer be very cautious and gentle since overmixing the batter can result in dense and tough cupcakes.

Let the cupcakes fully cool before dusting them with powdered/icing sugar or frosting them.

You can save them in the fridge once cooled for upto a week.

Reheat the refrigerated ones in the microwave for 8-12 seconds before you eat and enjoy!

Keyword brownies, Chocolate, cucpakes, vegan