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.
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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
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.
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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!