If you're looking for a delicious vegan treat, look no further than these incredibly moist Vegan Double Chocolate Fig Cupcakes with Vegan Irish Cream Frosting. The natural sweetness of figs combined with rich chocolate is irresistible! No one would guess that these cupcakes are vegan.
And not only are these cupcakes vegan-friendly - but they are also surprisingly easy to make! I'm here to help guide you every step of the way to achieve a decadent batch of vegan cupcake perfection. No trip to the local bakery needed.
Jump to:
- Ingredients
- Overview of Instructions
- How To Make Fig Whiskey Jam
- Substitutions & Variations
- How to Make The Best Vegan Double Chocolate Fig Cupcakes
- Make the Vegan Irish Cream Frosting
- How To Frost the Vegan Double Chocolate Cupcakes
- Expert Tips
- Storage
- How To Use the Remaining Fig Whiskey Jam
- Recipe FAQs
- Related Recipes
- Recipe
- Comments
If you've never tried this pairing, the pairing of figs and chocolate is a divine combination! These cupcakes are perfect for any celebration!
Homemade fig whiskey jam is mixed with chocolatey cupcake batter to make these rich and decadent cupcakes topped with homemade Vegan Irish Cream Frosting.
For more delicious and elegant desserts with fruit, try my Vegan Plum Cake, Poached Pears in Red Wine, and Vegan Linzer Cookies.
If you love chocolate, try my vegan Peanut Butter Chocolate Skillet Cookie, vegan Chocolate Blood Orange Cake, or vegan Chocolate Peanut Butter Cups.
Are you looking for more recipes for St. Patrick's Day? Try this vegan Irish Soda Bread, Vegan Colcannon, creamy Vegan Pasta with Peas, and vegan Irish Cream.
Ingredients
Here are the ingredients to make these delicious vegan chocolate fig cupcakes. The fig whiskey jam and vegan Irish Cream frosting ingredients are not pictured.
- Dried Mission Figs add moisture and contribute to the cupcakes' delicious taste and moist texture. I used California Dried Mission Figs. Why add figs? Figs add moisture and contribute to the texture of the cupcakes. Plus they contain many essential minerals, such as calcium, iron, and potassium. They are also rich in antioxidants and complex carbohydrates.
- Fig Whiskey Jam - soak dried black Mission figs in water and whiskey, then cook them with lemon juice and brown sugar. Cool them and then puree them in a food processor to make the fig whiskey jam.
- Organic Cane Sugar - this is vegan.
- Water with Coffee Extract - you may use strong coffee instead, or hot water mixed with espresso powder - let it cool before using.
- Mini vegan chocolate chips for extra chocolate.
- Cake flour - this gives a tender and fluffy texture to these cupcakes. If you don't have cake flour, use all-purpose flour with a bit of cornstarch added. Details are in the recipe below.
- Dutch process cocoa - either unsweetened Dutch-process cocoa, extra-dark cocoa powder, or unsweetened natural cacao powder will work. Do not use hot chocolate mix. I used unsweetened organic cacao powder to make the frosting - this is optional.
- All-purpose flour - I use organic plain flour. I have not used other flour in this recipe, such as oat flour or spelt flour; it would change the texture of the cupcakes. Do not use almond flour or coconut flour. For best results, use all-purpose flour.
- Oil - I use grapeseed oil in this recipe. It's neutral and is great for baking.
- Icing sugar (not pictured) - also called confectioner's sugar - is needed for the vegan Irish Cream buttercream icing.
- Vegan butter - this is easily found at most grocery stores. I have used Earth Balance as well as Country Crock plant-based butter with success.
- Vegan sprinkles are optional, but they make these cupcakes even more fun! I read the label to ensure the product is vegan (no shellac or carmine) and has no artificial colors or dyes.
A complete ingredient list with exact amounts can be found in the recipe card below.
Overview of Instructions
It just takes a few steps and planning to make these moist and delicious cupcakes! I make the vegan Irish cream and fig whiskey jam a day or two before. On baking day, I make the frosting once the cupcakes are cool.
- Make the Vegan Irish Cream ahead of time, a day or two before baking, or buy it at the grocery store.
- Make the Fig Whiskey Jam a day or two before baking the cupcakes.
- Bake the vegan chocolate fig cupcakes. If you don't frost them the same day, store them overnight in a covered container after cooling completely.
- Make the vegan Irish Cream Frosting while the cupcakes are almost finished cooling. You can even make the Irish Cream frosting in advance and refrigerate it until needed.
How To Make Fig Whiskey Jam
Soak the dried figs the night before, and make the Fig Whiskey Jam in the morning before making the cupcakes.
- Step 1: Soak the figs overnight in boiling water and Irish whiskey. Let them cool before covering them in an airtight container, and place them in the fridge overnight.
- Step 2: The next day, make the jam. Combine the fig mixture on the stovetop with light brown sugar, lemon juice, and a little salt. Then gently simmer for approximately eight to ten minutes, until the figs are soft, being careful not to have a rolling boil, or too much liquid will boil away. Check for softness by pressing your spatula into the figs now and then. They should start yielding to pressure. Take the saucepan off the heat and let it cool.
- Add the entire mixture to a food processor and puree for 30 to 60 seconds until smooth. If your mixture is too thick, you can add a teaspoon of water until it's less thick. Place the jam in a glass container. Once the jam has cooled, place it in the fridge for up to ten days.
To make the cupcakes, you will need half a cup of jam. You can use the rest of the jam in the frosting or reserve it for another use. Below are suggestions on how to use the fig jam.
Substitutions & Variations
- Light brown sugar - you can use dark brown sugar instead when you make the fig whiskey jam.
- Coffee extract mixed with 1 cup water - If you don't have coffee extract (I don't anymore), you can use one tablespoon of instant coffee mixed with a cup of hot water or use one strong cup of fresh coffee; cool before using in the recipe.
- Vegan mini chocolate chips - you can use regular-sized vegan chocolate chips or chop up an equivalent amount of quality vegan dark chocolate.
- Cake flour - you can make your own by measuring a half cup of all-purpose flour, removing a tablespoon, and replacing it with cornstarch. You can use only all-purpose flour in this recipe, but the crumb will not be as fine. You can also use whole wheat pastry flour. Do not use self-rising flour in this recipe.
- Vegan Irish cream - instead of using Irish cream in the frosting, use lavender simple syrup.
How to Make The Best Vegan Double Chocolate Fig Cupcakes
Preheat the oven according to the recipe below. Get two regular-size muffin pans and place 15 liners in the wells.
- Step 1: Sift the dry ingredients into a large mixing bowl and whisk to combine, making a well in the center.
- Step 2: Whisk together the wet ingredients in a bowl with the Whiskey Fig Jam.
- Step 3: Add the wet ingredients into the middle of the dry ingredients and gently mix with a spatula until smooth.
- Step 4: Gently fold in the chocolate chips with a spatula.
- Step 5: Pour the batter into the cupcake liners and fill to about ⅔ full. I used another pan that is not pictured. I filled the empty muffin tins with a small amount of water.
- Step 6: Bake the cupcakes for 22 to 25 minutes. Be careful not to overbake to avoid dry cupcakes. The cupcakes should spring back when you gently press the centers.
- Cool the cupcakes completely before frosting them. This will take one to two hours. Make the Vegan Irish Cream Frosting while the cupcakes are almost done cooling.
Make the Vegan Irish Cream Frosting
It is not essential to have the butter at room temperature first because beating it will warm it up quickly. The vegan butter can be slightly chilled.
- Step 1: Place the sliced butter in the mixing bowl of the stand mixer.
- Step 2: Sift the confectioner's sugar and cacao powder in a large bowl.
- Step 3: In a stand mixer with the paddle attachment, beat the vegan butter at medium to high speed for up to two minutes until creamy. Scrape the sides and the bottom of the bowl with a spatula.
- Step 4: Add the sifted confectioner's sugar and the optional sifted cocoa powder. Mix on low speed first, then beat on high speed until combined.
- Step 5: Add Vegan Irish cream and vanilla extract and beat briefly to combine. Optional: Add the remaining Whiskey Fig Jam to the icing. If you add it to the frosting at the end, ensure it is at room temperature.
How To Frost the Vegan Double Chocolate Cupcakes
This decorating kit is handy, and it includes the 1M tip. You can experiment with other tips as well! You can frost the cupcakes with a butter knife or an icing spatula if you don't wish to get fancy.
You can practice your frosting skills on a plate before you try it on your cupcake.
- Step 1: Transfer the frosting to a piping bag with a 1M tip. It's easiest to place the empty piping bag with the tip in a tall plastic or stainless steel drinking glass. Fold the edges over the rim of the glass, and spoon the frosting in, stopping a few inches short of the top of the bag. Twist the top of the bag and press your hand into the pastry bag, getting the air out of the frosting as it's pushed down toward the 1M tip.
- Step 2: Place a dollop of frosting in the center of the top of the cupcake, then start frosting at the edge of the cupcake, circling your way to the center and lifting the piping tip slightly.
Expert Tips
- Make the Fig Whiskey Jam a day or two before, along with the Vegan Irish Cream. This will make the day of baking and decorating go smoother.
- Let your cupcakes cool on a wire rack for at least one to two hours before you frost them. They should be at room temperature before frosting.
- I recommend frosting the cupcakes the same day you bake them or the day after you bake.
- You can make the frosting ahead of time and store it in the fridge or freezer.
Storage
- Store leftover frosting in a bowl with a tight-fitting lid. Store in the fridge for up to a month or in the freezer for 2 months. Let thaw, come to room temperature, and stir before using it again.
- Keep these cupcakes at room temperature in an airtight container for up to four days. After that, you can freeze them. I recommend freezing them if they aren't eaten within a few days. Do not refrigerate them to avoid drying them out.
- Freeze: Cupcakes can be frozen for up to 2 months in a single layer in an airtight container. Once the cupcakes are frozen, cover each in plastic wrap and place it back in the airtight container.
- To thaw, take them out of the fridge for at least 30 to 60 minutes before eating them to let the frosting warm to room temperature.
How To Use the Remaining Fig Whiskey Jam
- You can add it to the frosting; it's delicious although it adds some texture. Add it with the Vegan Irish Cream for an unexpected and fun twist to the frosting. The little bits of fig resemble bits of chocolate or chocolate jimmies.
- Slather it on Vegan Irish Soda Bread.
- Serve the jam with crackers and a vegan cheese plate; make an easy dinner with salad and bread, or stir the jam into a vinaigrette for your salad. Or you can toss it with roasted Brussels sprouts.
- Add it to your next cake batter, muffin batter, or banana bread before you bake.
- Use it as a topping for pancakes and French toast instead of syrup. Mix it with vegan cream cheese for a crepe filling. Add the jam to overnight oats.
- Fold it into vegan yogurt, make a parfait, or spread it on toast or English muffins.
- Add the Fig Whiskey Jam to puff pastry squares, add vegan cream cheese and chopped nuts, and bake. Substitute the Fig Whiskey Jam for cranberry jam in my Vegan Cranberry Cream Cheese Bites.
Recipe FAQs
You can freeze these cupcakes frosted or unfrosted for up to one month. If they are frosted, partially freeze them until they get firm in the freezer, then wrap them with plastic wrap or foil and place them in an airtight container. The better wrapped they are, the better they will keep in the freezer. When you are ready to eat them, take the cupcakes out of the freezer, unwrap them, and let them sit at room temperature for an hour.
Yes! You can make the cupcakes ahead of time and store them in an airtight container for a couple of days at room temperature. Let them cool completely before storing them in the container to avoid condensation. If you need to store them longer than that, freeze them.
If you don't have two muffin tins or a large muffin tin with 24 wells, you can use one muffin tin. However, the batter will rise to the top and mound, making the cupcakes look like muffins rather than cupcakes. They'll still taste great! You will likely need to bake for a few extra minutes.
Related Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
The Best Vegan Double Chocolate Fig Cupcakes Recipe
EQUIPMENT
- 2 muffin pans
- stand mixer
INGREDIENTS
For the Fig Whiskey Jam
- 1 cup California Dried Mission Figs
- ½ cup boiling water
- 2 tablespoons Irish whiskey
- 2 tablespoons organic light brown sugar or dark brown sugar
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon fine sea salt
For the Vegan Chocolate Fig Cupcakes
- 1 cup organic unbleached all-purpose flour 128 g
- ½ cup cake flour or ½ cup all-purpose flour 54 g and replace 1 tablespoon with cornstarch 9 g
- 1 cup organic cane sugar 214 g
- ½ cup organic Dutch process cocoa powder or natural-process cocoa powder or extra-dark cocoa powder, 59 g
- 1 teaspoon baking soda 8 g
- ¼ teaspoon fine sea salt 1 g
- 1 cup water or room temperature coffee, see below
- ⅓ cup grapeseed oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon coffee extract or 1 cup coffee instead of water
- ½ cup Fig Whiskey Jam
- ½ cup vegan semisweet mini chocolate chips 90 g
For the Vegan Irish Cream Frosting
- 1 cup vegan buttery sticks 2 sticks
- 4 cups organic confectioner's sugar sifted
- 2 tablespoons unsweetened cocoa powder sifted, optional
- 3 tablespoons Vegan Irish Cream
- 1 teaspoon vanilla extract
- Vegan chocolate sprinkles optional
- Vegan heart sprinkles optional
- Vegan nonpareil rainbow sprinkles optional
INSTRUCTIONS
For the Fig Whiskey Jam
- Place the Dried Mission Figs in a small glass bowl. Cover with the boiling water and add whiskey. Let cool. Cover and place in fridge overnight.
- The next day, pour the mixture into a small saucepan with high sides. Add light brown sugar, lemon, and salt. Mix and bring to a boil over medium heat, reducing heat to low to medium.
- Simmer at low to medium heat (not a rolling boil) for 8 to 10 minutes, stirring occasionally. Gently press edge of spatula into figs to check for softness.
- Let cool and puree in food processor for 30 to 60 seconds until smooth. Place in glass container. Store in fridge for up to 10 days. You will need ½ cup for the cupcake recipe; reserve the rest for another use or add it to the frosting.
For the Vegan Chocolate Fig Cupcakes
- Preheat oven to 350°F and place 15 cupcake liners in the muffin tins.
- Sift the organic unbleached all-purpose flour, cake flour, cane sugar, cocoa powder, baking soda and salt into a large mixing bowl. Stir to combine. Make a well in the center.
- Whisk together the water, oil, apple cider vinegar, vanilla and coffee extract with water (or cooled coffee), and Whiskey Fig Jam in a bowl.
- Pour the wet ingredients in the middle of the dry ingredients and gently mix until smooth. Gently fold in the chocolate chips, being careful not to overmix.
- Pour the batter into the cupcake liners, fill to about ⅔ full, and bake for 22-25 minutes. Fill any empty wells with a few of tablespoons of water. The cupcakes should spring back when you gently press the centers.
- Cool completely on a wire rack before frosting them. While the cupcakes are cooling, make the Vegan Irish Cream Frosting. Make sure they are completely cool before frosting (two hours).
For the Vegan Irish Cream Frosting
- In a stand mixer with the paddle attachment or with a hand mixer, beat the vegan butter on medium to high speed up to two minutes until creamy and fluffy.
- Scrape the sides and the bottom of the bowl with a spatula. Add sifted confectioner's sugar and optional sifted cocoa powder gradually, beating until combined.
- Add Vegan Irish cream and vanilla and beat until just mixed in, for approximately 30 seconds. If the frosting is too thick, add more vegan Irish cream. If it is too thin, add more icing sugar. Taste the frosting; if it is too sweet, add a pinch of salt.
- Transfer the frosting to a piping bag with a 1M tip and frost. Place a dollop in the center, then start at the edge of the cooled cupcake, circling your way to the center, lifting the tip at the middle when you are done. Top with vegan chocolate sprinkles. Enjoy!
NOTES
- It is optional to the remaining Whiskey Fig Jam to the icing. Make sure the remaining Whiskey Fig Jam is at room temperature if you plan on adding it to the frosting at the end.
- Store leftover frosting in a bowl with a tight-fitting lid. Store in the fridge for up to a month or in the freezer for 2 months. Let thaw and come to room temperature, and stir before using it again.
- Store the cupcakes at room temperature in an airtight container for up to 4 days.
- Cupcakes can be frozen up to 1 month in a single layer in an airtight container. Once cupcakes are frozen, cover each cupcake in plastic wrap and place back in the airtight container. Thaw on the counter for 30 - 60 minutes before serving.
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Deborah says
Makes me wish I could find figs. I love love love that cute little 2-tiered cupcake plate.
Emily says
Thank you so much, Deborah! We're able to get dried figs locally at Natural Grocers - they can be ordered straight from Valley Fig Growers as well. Their dried figs are of amazing quality - I've got them linked in the ingredient section in the recipe card and the blog post!
Nancy says
That Fig Whiskey Jam was amazing! I think I would just add that to toast and everything else if I'm not making this cupcake!
Emily says
Thank you, Nancy, for the feedback on our Fig Whiskey Jam, I'm so glad to hear that it was a hit!
Michelle says
Oh my GAWD these are amazing!!! I never thought to add figs to cupcakes, but it's a total winner 🙂
Emily says
Michelle, thank you so much for your review! I'm glad to hear our recipe is a winner!
Katie says
The most perfect fig cupcake recipe! These were outstanding!
Emily says
Katie, thank you so much for your review! I really appreciate it!
Stephanie says
I am obsessed with this recipe!! I’ve made it over & over!! My husband loves the Irish Cream Frosting! ?
Emily says
Hi Stephanie! Thank you so much for your review. I'm glad to hear that you and your husband enjoy this recipe!
Jacqui says
The coffee extract gives them such a nice extra kick. What a fantastic and delicious recipe!
Emily says
I'm so glad you enjoyed the recipe, Jacqui! I used coffee extract to give it that extra boost of flavor! Thanks so much for your feedback!
Andrea says
These fig cupcakes are the bestttt! So sweet, easy to make and they were an absolute hit!
Emily says
Thanks for the kind words, Andrea! We're so glad to hear you enjoyed these cupcakes!
Lisa says
This might be my favorite new recipe. Absolutely delicious! I love figs, but haven't ever tried fig and chocolate together. It was really amazing.
Emily says
Lisa, thank you so much for your review of our recipe. We're so glad that you found it to be delicious and loved the fig and chocolate combination!
Julia says
These were amazing, such grown-up flavours. The dates and figs made a lovely almost fudgy cupcake and the flavours were really delicious. Thank you for these Chocolate Fig Cupcakes, I'll be making them again.
Emily says
Thank you for the kind words and feedback, Julia, we're happy to hear these chocolate fig cupcakes were a hit!
Anaiah says
Oh my goodness, these vegan chocolate fig cupcakes were amazing! Fig is my absolute favorite and I've never had them in a cupcake before. This will be my new go to dessert to bring to any party!
Emily says
Thank you, Anaiah, I am so happy to hear that you loved these cupcakes - they are perfect for a party!
Lucy says
Figs and chocolate are the perfect combination. This is such a delicious indulgent treat! Thank you for sharing!
Emily says
Thank you, Lucy. I'm glad you enjoyed the recipe!
Keri says
I found this recipe, and it looked so delicious. It came out so perfectly. I can't believe it's vegan!
Emily says
Hi Keri, thanks for the feedback! We're so happy that this recipe turned out so well for you!
Kayla says
These vegan fig cupcakes were so delicious! The fig whiskey jam was such a winner!
Emily says
I'm so happy to hear that you enjoyed these vegan fig cupcakes and whiskey jam, Kayla!
Lauren says
That fig whiskey jam sounds incredible! I’m definitely making these this fall!
Emily says
Hi Lauren! Thank you for your review! I'm so glad you are interested in making my fig whiskey jam. I hope you enjoy it!
Choclette says
Love figs coated in chocolate so I reckon you'd have a hard time keeping me away from these beauties. As for fig whiskey jam, there is only one word for it - wow!
Emily says
Thank you, Choclette! I'm so glad to hear that you're a fan of figs with chocolate. The fig whiskey jam is tasty on toast and sandwiches, too!
Meryl says
These were wonderful! Love the high quality ingredient list!
Emily says
Thank you, Meryl for the five star review! I'm glad that you enjoy the high-quality ingredients, it's one of my top priorities. I hope to see you again soon!
Marisol says
These are some of the best cupcakes I’ve tried. They are such a nice treat to share with friends too, since they look and taste like chocolate cupcakes, but the fig twist makes them special and tasty. They quickly became the center of our conversation when we shared them with our family!
Emily says
Thank you very much, Marisol. I'm so glad to hear that you and your family enjoyed this special treat!
Brian says
Absolutely delicious!
Emily says
Thank you very much, Brian! I am so happy that you enjoyed these cupcakes!
Suchita says
Looks so delicious, I'll give it a try!
Emily says
Thank you so much, Suchita, I hope you enjoy them!