Vegan Chocolate Cupcakes with Vegan Vanilla Frosting
Indulge in the perfect combination of decadence and dairy-free delight with these vegan chocolate cupcakes topped with fluffy vegan vanilla frosting. These moist and rich cupcakes are made using simple pantry staples like cocoa powder, almond milk, and apple cider vinegar, creating an airy texture and deep chocolate flavor. The creamy vanilla frosting, whipped to perfection with vegan butter and powdered sugar, adds a sweet and luxurious finish. Ready in under 40 minutes, this easy recipe is perfect for birthdays, holidays, or any occasion that calls for a plant-based treat. These cupcakes are a must-try for vegans and non-vegans alike, offering a guilt-free dessert without sacrificing taste or texture.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 cup Granulated sugar
- 0.33 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 0.33 cup Vegetable oil (or melted coconut oil)
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.5 cup Water (hot)
- 3 cups Powdered sugar (for frosting)
- 0.5 cup Vegan butter (softened)
- 2 teaspoons Vanilla extract (for frosting)
- 2 tablespoons Unsweetened almond milk (or any plant-based milk, for frosting)
- 0.125 teaspoon Pinch of salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Gradually add the hot water to the batter, stirring until smooth. The batter will be thin, but this is normal.
Evenly divide the batter among the 12 cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
To make the frosting, use a mixer to beat the vegan butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed.
Add the vanilla extract, almond milk, and salt, and increase the speed to medium-high. Beat until the frosting is fluffy and smooth.
Once the cupcakes are completely cooled, frost them using a piping bag or butter knife. Decorate as desired.
Serve and enjoy these delicious vegan chocolate cupcakes with vegan vanilla frosting!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 48.3 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 107 mg | 2% | |
*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.
