Double Chocolate Pecan Cupcakes

Chocolate cupcakes with semisweet chocolate chips and chopped pecans. Topped with homemade chocolate frosting.

Overview

Chopped pecans add a rich buttery flavor profile and texture. While the double chocolate comes from the semisweet chocolate chips and cocoa powder. The result is a moist and decadent vegan treat that presses all the sweet tooth buttons.

These indulgent cupcakes are easy to make. With the majority of ingredients being staples in most pantries. There are no special equipment considerations but if you have a stand or hand mixer you certainly can leverage those tools for this recipe.

In the sections that follow we will walk through the baking notes. The process should be familiar to those who have made cupcakes or muffins in the past.

Baking Notes

Wet Ingredients

Begin by adding the oat milk and vinegar to a mixing bowl. The vinegar will react with the baking soda (added at a later step) and make the cupcakes light and fluffy. Then add the sugar, canola oil, and vanilla extract.

Using a whisk, fork, or silicone spatula, combine the ingredients until the sugar is dissolved. Then move ahead to the next step.

Dry Ingredients

Measure the flour in a large measuring cup and add it to the bowl with the wet ingredients. Then add the cocoa powder, baking soda, baking powder, and salt.

Using a silicone spatula combine the wet and dry ingredients to form the batter. Add the chopped pecans and chocolate chips. Use the spatula to fold the ingredients together.

Baking Instructions

Set the oven rack to the center position. Then preheat the oven to 350ºF. While the oven is coming up to temperature add the cupcake liners to the cupcake pan. Fill the liners with the cupcake batter.

Once the oven is up to temperature transfer the cupcake pan to the center rack and bake for 20 – 25 minutes. When the time has almost elapsed stick a toothpick into several of the cupcakes. If the toothpick is gooey then add time and repeat until it pulls out clean.

Use potholders or oven mitts to transfer the cupcakes to a wire rack. While they are cooling to room temperature make the chocolate frosting.

Chocolate Frosting

Measure the vegan butter and let it sit for a little bit to soften. Then add it to a mixing bowl with the remaining frosting ingredients. Stir to combine to form the frosting.

If the cupcakes are still warm place the chocolate frosting in the refrigerator. Wait to apply the frosting until they have cooled to room temperature. Then, simply use a butter knife to apply the frosting.

Storage

Place the cupcakes in your storage container of choice with a lid. The cupcakes should keep nicely at room temperature for a few days. To stretch the storage duration store them in the refrigerator instead. These disappear quickly so storage shouldn’t be an issue.

If you like this recipe be sure to check out our other recipes below:

• Tiramisu Cupcakes
• Cream Cheese Chocolate Chip Cupcakes
• Pumpkin Chocolate Chip Cream Cheese Cupcakes
• Blueberry Muffins
• Sweet Potato Muffins