Plant-Based Vegan Chocolate Cupcakes

Author
Published
Updated
Fat Content
14 g
Plant-Based Vegan Chocolate Cupcakes Plant-Based Vegan Chocolate Cupcakes image 0 Plant-Based Vegan Chocolate Cupcakes image 1 Plant-Based Vegan Chocolate Cupcakes image 2

This recipe makes a delightful batch of rich, chocolatey vegan cupcakes topped with a smooth vanilla frosting. It calls for simple ingredients like all-purpose flour, sugar, cocoa powder, non-dairy milk, oil and vinegar to make the convenient muffin-tin sized cakes. Vegetable oil is used instead of butter for a dairy-free cake base along with vinegar and baking soda to act as the leavening agent. After baking until done, the chocolate cakes are generously slathered with a fluffy powdered sugar-based frosting, which uses vegan butter for creaminess and non-dairy milk to enhance moisture. In just about an hour, you can have tasty chocolate vegan cupcakes from scratch to enjoy with family and friends.

Ingredients

  • Ingredient
    Baking Soda
    Amount
    6g
  • Ingredient
    All-Purpose Flour
    Amount
    150g
  • Ingredient
    Plant Milk
    Amount
    250g
  • Ingredient
    Refined Sugar
    Amount
    200g
  • Ingredient
    Cocoa Powder
    Amount
    30g
  • Ingredient
    Salt
    Amount
    3g
  • Ingredient
    Vegetable Oil
    Amount
    80g
  • Ingredient
    Vanilla Extract
    Amount
    5g
  • Ingredient
    Vinegar
    Amount
    4g

Instructions

  1. Instruction

    Preheat oven to 350°F

    Duration
    40 minutes

    Line 12 muffin cups with paper liners.

  2. Instruction

    Combine Ingredients

    Duration
    5 minutes

    In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt until well combined.

  3. Instruction

    Divide the Batter

    Duration
    5 minutes

    Evenly divide the batter among the lined muffin cups, filling each about 3/4 full.

  4. Instruction

    Bake

    Duration
    25 minutes

    Bake for 18-22 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting.

  5. Instruction

    Make the Frosting

    Duration
    10 minutes

    For the frosting: Using an electric mixer beat the vegan butter until smooth. Gradually add in the powdered sugar, non-dairy milk and vanilla extract. Beat until light and fluffy.

  6. Instruction

    Spread on Frosting

    Duration
    10 minutes

    "Frost each cupcake generously once completely cooled. Enjoy!"