Go Back
Print

Vegan Chocolate Cupcakes with Buttercream

Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Melissa

Ingredients

Cupcakes:

  • 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

Buttercream:

  • 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

Instructions

Cupcakes:

  • 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.

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 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.