Vegan Chocolate Cupcake with Vanilla Frosting
Decadent, moist, and completely dairy-free, these Vegan Chocolate Cupcakes with Vanilla Frosting are the ultimate plant-based treat! Perfectly rich cocoa flavors meld with a lusciously creamy vanilla topping, making each bite a celebration of indulgence. This beginner-friendly recipe uses simple pantry staples like almond milk, apple cider vinegar, and vegan butter, ensuring a velvety texture and deep chocolatey taste. With only 20 minutes of prep time, these cupcakes are ideal for birthdays, parties, or anytime your sweet tooth calls. Whether you're vegan, dairy-free, or simply love dessert, this recipe promises to wow your taste buds and guests alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1.5 teaspoons Vanilla extract
- 1 tablespoon Apple cider vinegar
- 0.25 cup Vegetable oil
- 0.5 cup Water
- 0.5 cup Vegan butter
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Unsweetened almond milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, mix the almond milk, vanilla extract, apple cider vinegar, vegetable oil, and water until uniform.
Pour the wet ingredients into the dry ingredients and stir until just combined and smooth. Be careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, make the frosting. In a large bowl, beat the vegan butter with an electric mixer until smooth and creamy.
Gradually add in the powdered sugar, beating well after each addition.
Add the vanilla extract and almond milk, and continue to beat until the frosting is smooth and fluffy.
Once the cupcakes are completely cool, frost them with the vanilla frosting.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 655.6 g | 238% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 438.8 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 657 mg | 51% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2143 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
