Vegan Chocolate Passion Fruit Cupcakes

Short Description

These Vegan Chocolate Passion Fruit Cupcakes blend the richness of chocolate with the vibrant tang of passion fruit, finished with a smooth coconut cream frosting. This dessert offers a tropical twist on a classic treat, entirely plant-based and bursting with flavor.

Why You’ll Love This Recipe

These cupcakes are rich, moist, and perfectly balanced with a zesty passion fruit topping that cuts through the depth of chocolate. The coconut cream frosting adds a luscious, dairy-free layer that complements both flavors beautifully. They’re perfect for birthdays, celebrations, or simply as a sweet treat without any animal products. Whether you’re vegan or simply exploring dairy-free baking, this recipe delivers on both taste and texture.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes

• Light spelt flour
• Coconut palm or cane sugar
• Unsweetened cocoa powder
• Baking soda
• Fine sea salt
• Sunflower oil
• Apple cider vinegar
• Vanilla extract
• Brewed coffee
• Filtered water

For the Coconut Frosting & Assembly

• Full-fat coconut milk, chilled overnight
• Maple syrup
• Vanilla powder or vanilla extract
• Ripe passion fruits

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
3. In the center, add sunflower oil, apple cider vinegar, vanilla, brewed coffee, and water. Stir until smooth.
4. Divide the batter evenly among the liners, filling each about two-thirds full.
5. Bake for about 20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
6. Scoop the solid cream from the top of the chilled coconut milk cans, leaving the liquid behind.
7. Whisk the coconut cream with maple syrup and vanilla until fluffy.
8. Frost the cooled cupcakes with the whipped coconut cream.
9. Slice the passion fruits and spoon a bit of pulp onto each frosted cupcake. Serve fresh.

Servings and Timing

• Servings: 12 cupcakes
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Variations

• Use a gluten-free flour blend instead of spelt flour for a gluten-free version.
• Replace the coconut sugar with maple syrup or agave for a different sweetener.
• For a different frosting, try a vegan buttercream or a cashew-based whipped topping.
• Swap passion fruit with mango or raspberry for a different fruit flavor.
• Add chocolate chips to the batter for an extra chocolate boost.

Storage/Reheating

• Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
• Frosted cupcakes should be refrigerated and enjoyed within 3 days.
• Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting and serving.
• Best served at room temperature. Reheat unfrosted cupcakes for 10–15 seconds in the microwave if desired.

FAQs

What can I use instead of spelt flour?

You can use all-purpose flour or a gluten-free flour blend as a direct substitute.

Can I make these cupcakes gluten-free?

Yes, using a certified gluten-free flour blend will work well.

Is there a substitute for coconut cream in the frosting?

Yes, you can use vegan buttercream or a soaked cashew-based frosting instead.

How should I store the cupcakes?

Store frosted cupcakes in the fridge for up to 3 days. Unfrosted cupcakes can stay at room temperature for 2 days.

Can I freeze these cupcakes?

Unfrosted cupcakes freeze well for up to 2 months. Thaw before frosting and serving.

What other fruit can I use besides passion fruit?

Try mango, raspberry, or even a citrus curd for a different fruity topping.

Can I use another oil?

Yes, any neutral oil like canola or vegetable oil works fine.

Is the coffee essential in the recipe?

Coffee enhances the chocolate flavor but can be replaced with water if preferred.

How do I know when the cupcakes are done?

A toothpick inserted in the center should come out clean when the cupcakes are fully baked.

Can I make mini cupcakes with this recipe?

Yes, reduce the baking time to about 10–12 minutes for mini versions.

Conclusion

These Vegan Chocolate Passion Fruit Cupcakes are a unique and flavorful dessert option that combines rich chocolate with a burst of tropical passion fruit. Easy to make and incredibly satisfying, they’re a crowd-pleasing treat that suits a variety of dietary preferences. Whether you’re baking for a party or simply treating yourself, these cupcakes are a delightful indulgence.

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