Vegan Decadent Chocolate Cupcakes with Buttercream Frosting
Indulge in pure chocolate bliss with these Vegan Decadent Chocolate Cupcakes with Buttercream Frosting—perfectly moist, rich, and cruelty-free! Made with wholesome ingredients like unsweetened almond milk, applesauce, and coconut oil, these cupcakes are a guilt-free dessert that doesn't skimp on flavor. The velvety vegan buttermilk ensures a tender crumb, while a luscious homemade vegan buttercream frosting adds the ideal touch of creamy sweetness. Ready in just 40 minutes, this easy-to-follow recipe is ideal for birthdays, celebrations, or whenever your sweet tooth calls. Whether you're vegan or simply love delicious dairy-free desserts, these cupcakes are bound to impress.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 0.25 cup unsweetened applesauce
- 0.5 cup vegan margarine
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate large bowl, combine the almond milk and apple cider vinegar. Let it sit for a minute to curdle, becoming vegan buttermilk.
Stir in the vanilla extract, melted coconut oil, and applesauce into the almond milk mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
For the buttercream frosting, use a hand mixer or stand mixer to beat the vegan margarine until soft and smooth.
Gradually add the powdered sugar to the margarine, beating on low speed until well incorporated.
Once the powdered sugar is mixed in, add the vanilla extract and almond milk. Beat on medium-high speed until the frosting is fluffy and smooth.
Once the cupcakes are completely cool, frost them generously with the buttercream frosting using a piping bag or spatula.
Serve the cupcakes at room temperature and enjoy!
Nutrition Facts
Calories |
3802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 616.5 g | 224% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 444.2 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 641 mg | 49% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2113 mg | 45% | |
*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.
