Classic Vegan Chocolate Cupcakes Recipe
Classic vegan chocolate cupcakes topped with the smoothest, silkiest vegan chocolate buttercream and chocolate shavings. Moist, fluffy and mega-chocolatey. The perfect vegan chocolate cupcake recipe.
Servings: 12
Calories: 409kcal
Ingredients
- 1 ½ cups All Purpose Flour (188g)
- ½ cup Cocoa Powder (43g) Unsweetened
- ½ cup White Granulated Sugar (100g)
- ½ cup Light Brown Sugar (100g)
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 2 tsp Vanilla Extract
- ⅓ cup Canola Oil (80ml) or Vegetable Oil
- 3 Tbsp Applesauce
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
Vegan Chocolate Buttercream Frosting:
- ¾ cup Vegan Butter (170g)
- 3 cups Powdered Sugar (360g)
- ¾ cup Cocoa Powder (63g) Unsweetened
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- 2-3 Tbsp Soy Milk or other non-dairy milk
Decoration:
- Vegan Chocolate Shavings Optional
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.
- Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together.
- Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.
- Divide the batter evenly between the cupcake liners.
- Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely.
- Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. Using an electric mixer, start at slow speed, gradually increasing speed. Add in the soy milk slowly, only as much as needed to get the right consistency.
- When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings.
Video
Notes
- Weigh your flour for the most accurate results or use the spoon and level method: spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup.
- For the frosting, the amount of non-dairy milk you will need to add will depend on the water content of the brand of vegan butter you use. I used all 3 Tbsp of soy milk. You may need less (higher water content vegan butter) or more (lower water content vegan butter). So just be careful with the addition of the non-dairy milk, add it in slowly and as much as you need for the perfect thick frosting consistency for piping.
- This makes a good amount of frosting, enough to frost each cupcake quite liberally (as pictured).
- Nutritional information is for 1 cupcake of 12 including frosting and chocolate shavings.
Nutrition
Serving: 1Cupcake | Calories: 409kcal | Carbohydrates: 65.1g | Protein: 4.1g | Fat: 16.6g | Saturated Fat: 4.9g | Sodium: 331mg | Fiber: 3.8g | Sugar: 46.5g