Soft, moist, and rich these Vegan Chocolate Cupcakes topped with a simple delicious chocolate buttercream are for true chocolate lovers.
Whether it's for birthdays, holiday celebrations or just because, everyone needs a good basic chocolate cupcake recipe in their repertoire. This Vegan Chocolate Cupcakes recipe is exactly what you're looking for in a great cupcake. These babies are soft, moist, chocolaty, and of course vegan. What could be better?
If you're not a chocolate fan, check out my super delicious vanilla cupcakes.
Jump to:
Ingredients
- ground flax seeds
- water
- plain unsweetened almond milk
- apple cider vinegar
- unsweetened cocoa powder
- boiling water
- all purpose flour, sifted
- baking soda
- baking powder
- salt
- cane sugar
- applesauce
- melted coconut oil or avocado oil
- vanilla
See recipe card for quantities.
A delicious cupcake needs an equally delicious frosting to go with them of course. I've got you covered there too. Vegan buttercream is a cinch to make and the variations are limitless once you have a basic recipe. I went with chocolate for these dark and chocolaty Halloween cupcakes topped with what else but more chocolate festive pieces.
Tip
Note: You will need a muffin pan such as this one to make this recipe. Paper cupcake liners or silicone liners ensure the cupcakes don't stick to the pan and add customization for your theme.
Storage
Store any leftover cupcakes in an air tight container at room temperature for 2-3 days.
If you try these cupcakes, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I'll be sure to see it!
Recipe
Vegan Chocolate Cupcakes with Buttercream
Ingredients
Cupcakes:
- 2 tbsp ground flax seeds
- 4 tablespoon water
- 1 cup plain unsweetened almond milk
- 1 tablespoon apple cider vinegar
- ⅓ cup unsweeteend cocoa powder
- ⅓ cup boiling water
- 1 ½ cup all purpose flour, sifted
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup cane sugar Florida's Crystals is vegan.
- ¼ cup applesauce
- ¼ cup melted coconut oil or avocado oil
- 1 teaspoon vanilla
Buttercream:
- ½ cup vegan butter like Earth Balance
- 3 cups powdered sugar
- ⅓ cup cocoa powder
- 1 teaspoon vanilla
- 1-2 tbsp plain unsweetened almond milk
Instructions
Cupcakes:
- Preheat oven to 350 degrees and place liners in cupcake pan. Set aside.
- In another small bowl whisk together ground flax seed and water and set aside to thicken.
- Mix vinegar into almond milk and allow to sit a few minutes to make vegan buttermilk.
- In a small bowl whisk boiling water into cocoa powder until smooth and combined. Set aside.
- In a large bowl whisk together flour, baking soda, baking powder, salt, and sugar.
- In another bowl combine flax eggs, milk mixture, applesauce and vanilla.
- Pour liquids into flour mixture and stir just to combine. Add chocolate mixture and stir just to combine. Over stirring will make your cakes tough and dry.
- Pour batter into pan wells filling ⅔ of the way and bake immediately for 15-20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool for about 10 minutes before removing from pan. Cool fully on wire rack before frosting.
Buttercream:
- Place butter into bowl and with a stand mixer or handheld mixer cream the butter.
- Once butter is fluffy add powdered sugar and cocoa powder a little at a time allowing to mix in thoroughly until nice and fluffy.
- Add vanilla and 1 tablespoon of almond milk. Mix well. Add additional milk as needed to reach desired consistency.
- Whip for 1-2 minutes longer to incorporate air into the mixture for the fluffiest buttercream.
Did you make this recipe? Let me know!