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These are quite literally the BEST Vegan Chocolate Cupcakes ever! Decadent and rich, they're so delicious you'd never be able to tell they're vegan!


Servings

12 Cupcakes

Total time

33 minutes

Courses

Dessert


Ingredients

  • cupcakes:
  • dry Ingredients:
  • 1 cup all-purpose flour
  • ⅓ cup cocoa
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • wet Ingredients:
  • 1 cup dairy free milk (unsweetened)
  • ¾ cup sugar
  • ⅓ cup neutral vegetable oil
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • chocolate Frosting:
  • ½ cup vegan Butter (I used Earth Balance)
  • 2 cups powdered sugar
  • 3 tbs cocoa powder
  • 1 tbs dairy free milk
  • ½ tsp vanilla extract


Method

  1. Cupcakes:
  2. Preheat oven to 350 F
  3. Line and or grease a 12 well muffin tin and set aside
  4. In a medium bowl, combine all dry ingredients (flour, baking soda, baking powder and salt) and stir to combine. Set aside
  5. In a large bowl, whisk together sugar and oil
  6. Add in dairy free milk, vinegar, and vanilla extract, and stir to combine
  7. Slowly add dry ingredients to wet, stirring to combine
  8. Take care to not over mix - a few lumps are okay!
  9. Divide cupcake batter into your prepared muffin tin
  10. Bake in preheated oven for 15-18 minutes, or until a toothpick inserted into the centre of the cupcakes comes out clean
  11. Allow to cool for a few minutes in the pan, then remove and allow to fully cool on a wire cooling rack
  12. Frosting:
  13. Using a stand or electric mixer, mix vegan butter for a few minutes until light and fluffy
  14. Add powdered sugar and cocoa, and start with 1 tablespoon of dairy free milk, and continue to mix. Add another 1/2 to 1 tbs of milk if frosting is too stiff
  15. When the cupcakes are fully cooled, pipe frosting on top or spread over top of cupcakes
  16. Enjoy!

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