These vegan chocolate rum cupcakes are made with a moist and tender crumb and topped with toasted meringue frosting all while being gluten free and vegan.
Vegan Chocolate Rum Cupcakes
Say hello to these decadent and rich chocolate cupcakes with just a hint of rum and topped with pillowy soft vegan meringue frosting.
So, whether you’re celebrating a special occasion or just seeking a little sweetness in life, these cupcakes are here to make your day a whole lot sweeter.
Roll up your sleeves, put on your apron, and get ready to savor every bite of these vegan chocolate rum cupcake.
Toasted Vegan Meringue Frosting
What’s a cupcake without frosting? But not just any frosting – we’re talking about Toasted Meringue Frosting.
Light as a cloud, this meringue frosting provides a delightful contrast to the deep, chocolaty base. And here’s the best part: it’s entirely plant-based! We’re using aquafaba (the liquid from a can of chickpeas) as the secret ingredient to create a fluffy, melt-in-your-mouth topping. A quick toast with a kitchen torch gives it that perfect golden finish.
Ingredients
For the Cake:
- Gluten-free baking flour (1:1)
- Dutch processed cocoa powder, sifted
- Cane sugar
- Baking powder
- Baking soda
- Salt
- Hot coffee
- Vegetable oil
- LorAnn Oils Rum Extract
- Distilled white vinegar
For the Meringue Frosting:
- Aquafaba, reduced and chilled
- Cream of tartar
- Cane sugar
- Water
- LorAnn Oils Ginger Extract
- LorAnn Oils Vanilla Extract
- Salt
Additional Garnish:
How to make chocolate rum cupcakes
- Reduce the aquafaba
Drain a can of chickpeas over a large measuring glass or bowl. Next, place the liquid into a small pot over medium-low heat and let it simmer until it reduces in volume by 30%. This can take 20-30 minutes. You can pour it back into the measuring cup to check. Once it’s done, place it in a jar, cover it and then let it chill in the fridge for a couple of hours or overnight.
- Make the cupcakes
Preheat the oven to 350 F and prepare a light colored muffin pan with cupcake liners in every other cavity.
In a mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda and salt.
Add in the coffee, oil, extract and vinegar and stir until no dry spots remain. Use an ice cream scoop to fill the liners about ¾ of the way full. Bake the cupcakes for 18-20 minutes and cooked through. Let cool. - Make the meringue
Add the reduced aquafaba and tarter to a clean stand alone mixing bowl and using the whisk attachment, beat on high speed for 10 minutes.
Meanwhile, combine the water and sugar to a saucepan over high heat. Bring to a boil and then reduce to a simmer. Let simmer for 7-8 minutes and has become a syrup. Remove from heat.
While the mixer is on a low-medium speed, add in the syrup, extracts and pinch of salt. Beat on high speed for an additional 2-4 minutes and stiff peaks form. - Decorate cupcakes
Transfer the meringue to a piping bag and decorate each cupcake. Use a kitchen torch to lightly toast the meringue. Top with a gingerbread cookie and serve.
Serving and Storage
These cupcakes are best is served the same day they are made. Because they are gluten free and vegan, they don’t hold up for longer than 48 hours before drying out.
Store these cupcakes in an airtight container in the refrigerator for up to 3 days.
More vegan and gluten free chocolate recipes
- Vegan and Gluten Free Chocolate Sheet Cake
- Healthy Vegan Twix Bars
- White Chocolate Dipped Peppermint Brownie Cookies
- Cashew Butter Chocolate Chip Cookies
If you are still reading this far, you definitely deserve some of these vegan chocolate rum cupcakes and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Happy Baking!
Vegan Chocolate Rum Cupcakes
Equipment
- stand alone mixer
- Mixing bowls
- cupcake pan
Ingredients
Cupcakes:
- 1 ½ cups gluten free baking flour 1:1
- ½ cup dutch processed cocoa powder sifted
- 1 cup cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup hot coffee
- ⅓ cup vegetable oil
- 1 tsp LorAnn Oils Rum Extract
- 1 tbsp distilled white vinegar
Meringue Frosting
- 1 cup aquafaba reduced and chilled*
- 1 tsp cream tartar
- 1 cup cane sugar
- ⅔ cup water
- ½ tsp LorAnn Oils Ginger Extract
- ½ tsp LorAnn Oils Vanilla Extract
- Pinch salt
- Mini gingerbread cookies
Instructions
For the Cupcakes
- Preheat the oven to 350 F and prepare a light colored muffin pan with cupcake liners in every other cavity.
- In a mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda and salt.
- Add in the coffee, oil, extract and vinegar and stir until no dry spots remain. Use an ice cream scoop to fill the liners about ¾ of the way full. Bake the cupcakes for 18-20 minutes and cooked through. Let cool.
For the meringue:
- Add the reduced aquafaba and tarter to a clean stand alone mixing bowl and using the whisk attachment, beat on high speed for 10 minutes.
- Meanwhile, combine the water and sugar to a saucepan over high heat. Bring to a boil and then reduce to a simmer. Let simmer for 7-8 minutes and has become a syrup. Remove from heat.
- While the mixer is on a low-medium speed, add in the syrup, extracts and pinch of salt. Beat on high speed for an additional 2-4 minutes and stiff peaks form.
- Transfer the meringue to a piping bag and decorate each cupcake. Use a kitchen torch to lightly toast the meringue. Top with a gingerbread cookie and serve.
