Recipes

Vegan Chocolate Cupcakes

by Gurleen

Vegan Chocolate Cupcakes

  • Servings: 12
  • Difficulty: easy
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Vegan Chocolate Cupcakes with Homemade Icing



Credit: lovingitvegan.com

Cupcake Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Cocoa Powder (Unsweetened)
  • 1/2 cup White Sugar
  • 1/2 cup Brown Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Almond or Soy Milk
  • 2 tsp Vanilla Extract
  • 1/3 cup Canola or Vegetable Oil
  • 3 Tbsp Applesauce
  • 1 Tbsp White or Apple Cider Vinegar

Buttercream Icing Ingredients

  • 3/4 cup Vegan Butter
  • 3 cups Powdered Sugar
  • 3/4 cup Cocoa Powder (Unsweetened)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 2–3 Tbsp Almond or Soy Milk

Directions

  1. Preheat oven at 350°F and line a cupcake tray with cupcake liners.
  2. In a bowl, mix all dry cupcake ingredients: flour, cocoa powder, white sugar, brown sugar, baking soda, and salt.
  3. In another bowl, mix wet cupcake ingredients: almond milk, vanilla extract, canola oil, applesauce, and white vinegar.
  4. Pour half of the ​dry mixture into wet mixture and use a hand whisk to mix. Add remaining dry mixture and repeat. Whisk out any lumps.
  5. Divide the batter evenly between the cupcake liners.
  6. Bake​ for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  7. Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely.
  8. For the frosting: add the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. Using an electric mixer, start at slow speed, gradually increasing speed. Add in the soy milk slowly, only as much as needed to get the right consistency.
  9. When your cupcakes are cooled, pipe on the frosting and sprinkle with toppings of your choice.