Ultimate Vegan Chocolate Cupcakes
These Ultimate Vegan Chocolate Cupcakes have the perfect amount of chocolate flavor in these sinfully delicious moist and light cupcakes and equally in that luscious ultra chocolate frosting. Egg-free and dairy free!
Servings: 12 cupcakes
Calories:
Ingredients
Vegan Chocolate Cupcakes:
- 1 cups almond milk + 1 teaspoon white vinegar
- ⅓ cup canola oil
- ¾ cups granulated sugar
- 1 teaspoon chocolate coffee or vanilla extract
- 1 cup all purpose flour or gluten free flour
- ⅓ cup unsweetened cocoa powder sifted
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
Chocolate Frosting:
- ½ cup Vegan butter, room temperature I used Earth Balance
- ⅓ cup unsweetened cocoa powder sifted
- 2 ½ to 3 cups powdered sugar
- 1 teaspoon chocolate coffee or vanilla extract
- 1-2 tablespoons almond milk
Instructions
Vegan Chocolate Cupcakes
- Preheat oven to 350°F. Line a muffin tin with paper liners and lightly spray with non-stick spray.
- Stir almond milk and vinegar in a cup; let curdle for 5–10 minutes.
- In a large bowl, beat oil and sugar until gritty. Mix in extract.
- Whisk dry ingredients in a separate bowl. Alternate adding dry and wet ingredients to the oil mixture, starting and ending with dry.
- Fill liners ¾ full and bake for 15–18 minutes. Cool completely before frosting.
Chocolate Frosting
- Beat butter and cocoa until smooth. Mix in extract, powdered sugar, and almond milk. Whip until fluffy, 1–2 minutes.
- Frost cooled cupcakes by piping or spreading.
Notes
For the frosting, you can substitute butter for the vegan butter if you don't care about the vegan option.