Everyone needs a good basic chocolate cupcakes recipe in their repertoire right? Well, this cupcake recipe is it. These babies are soft, moist, chocolaty, and of course vegan. What could be better?
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.
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.
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!
- ⅓ cup unsweeteend cocoa powder
- ⅓ cup boiling water
- 2 flax eggs 2 tablespoon ground flax whisked with 4 tablespoons water
- 1 cup plain unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 11/2 cup all purpose flour, sifted
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup raw sugar Florida's Crystals is vegan.
- ½ cup applesauce
- 1 teaspoon vanilla
- 1 stick or 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
-
Preheat oven to 350 degrees and place liners in cupcake pan if using.
-
In a small bowl whisk boiling water into cocoa powder until smooth and combined. Set aside.
-
In another small bowl whisk together flax seeds 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 large bowl thoroughly combine flour, baking soda, baking powder, salt, and sugar.
-
After flax eggs haven thickened and milk has rested pour into dry ingredients, add applesauce and vanilla.
-
Stir just to combine and pour in chocolate mixture again stirring 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 15-18 minutes or until a toothpick inserted comes out clean.
-
Allow cupcakes to cool completely before frosting.
-
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 if using a little at a time allowing to mix in thoroughly until nice and fluffy.
-
Add vanilla and 1 tablespoon of almond milk.
-
Check consistency before adding additional milk.
-
Refrigerate for a few minutes before frosting. If buttercream starts to melt while frosting simply place back in the fridge to firm back up.
Leave a Reply