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Classic Chocolate Cupcakes

A double-chocolate, dairy-free way to delight your guests and loved ones.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
Print Recipe



  • 1 3/4 cups flour, garbanzo bean
  • 1 cup cocoa powder, unsweetened
  • 1/2 cup potato starch
  • 1/2 cup arrowroot
  • 1 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1 1/3 cup maple syrup
  • 1 cup hot water
  • 3/4 cup applesauce, unsweetened
  • 3 tbsp vanilla extract

Creamy Chocolate Frosting

  • 1 cup pumpkin puree
  • 1/4 cup cocoa powder, unsweetened
  • 1/4 cup maple syrup
  • 3 tbsp almond butter



  1. Preheat oven to 325˚F.
  2. Line a 6-cup or standard 12-cup muffin pan with paper liners.
  3. In a medium bowl, whisk together the flour, cocoa powder, potato starch, arrowroot, baking powder, baking soda, and xanthan gum.
  4. Add maple syrup, hot water, applesauce, and vanilla. Stir until the batter is smooth, adding hot water as needed.
  5. Pour 1/3 cup batter into each prepared cup, almost filling it.
  6. Bake the cupcakes on the center rack for 20 minutes, rotating the pan 180 degrees after 15 minutes. The finished cupcakes will bounce back when pressure is applied gently to the center.
  7. Let the cupcakes stand in the pan for 20 minutes, then transfer them to a wire rack and cool completely.

Creamy Chocolate Frosting

  1. Add all ingredients to food processor and blend until smooth.
  2. Spread frosting over cooled cupcakes.
  3. Transfer to a refrigerator to set for an hour before serving.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.