Vegan Brownie Cupcakes

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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.

💡 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

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