Easy Vegan Chocolate Cupcakes
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
12
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Calories
243 kcal
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Course
Dessert
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Cuisine
American, International
Easy Vegan Chocolate Cupcakes
Description
This recipe produces vegan chocolate cupcakes by mixing dairy-free milk and lemon juice to simulate acidic buttermilk, which helps achieve a tender crumb. Melted dairy-free butter is combined with sugar, and the dry ingredients including all-purpose flour, cocoa powder, and baking powder are sifted in to create the chocolate cake batter. The cupcakes bake evenly for 15-20 minutes until risen and a skewer inserted comes out clean.
The texture of these cupcakes is moist and soft, with a subtle chocolate taste that comes from unsweetened cocoa powder balanced by the sweet frosting. The dairy-free buttercream icing has a smooth consistency, flavored with vanilla extract and thinned or thickened by adjusting dairy-free milk or icing sugar quantities.
After cooling completely, the cupcakes are ready for decoration by piping the icing on top. They are suitable for vegans or those avoiding dairy and can be enjoyed as a dessert or snack.
The nutritional information for this recipe varies depending on ingredient brands and preparation methods, so it is approximate. Cooling the cupcakes in the tray briefly before transferring to a wire rack helps retain moisture.
Ingredients
- ⅔ cup dairy-free milk soy, almond, rice, oat etc, 150ml
- 2 teaspoon lemon juice or white or apple cider vinegar
- 1 teaspoon vanilla extract
- ⅓ cup dairy-free butter melted and cooled, 75g
- ½ cup sugar 100ml
- 1 cup all-purpose flour 125ml
- 2 teaspoon baking powder
- 4 tablespoon cocoa powder unsweetened
For the icing
- ⅓ cup dairy-free butter 75g
- 1 ¾ cups icing sugar confectioner's, 225g
- 1 teaspoon vanilla extract
- 1-2 tablespoon dairy-free milk soy, almond, rice, oat etc
Instructions
- Preheat oven to 180C / 350F. Line a muffin tray with paper liners.
- Stir the lemon juice into the milk to sour it and set aside.
- In a large bowl, whisk the melted butter and sugar until well combined. Stir in the milk mixture and the vanilla.
- Sift in the flour, baking powder and cocoa and mix to combine.
- Spoon the mixture into the prepared muffin tray to ¾ full. Bake for 15-20 minutes until risen and an inserted skewer comes out clean. Allow to cool in the tray for 5 minutes, then transfer to a wire rack to cool.
- Meanwhile, for the icing, beat the butter, icing sugar, vanilla and and 1 tablespoon of milk until thick and smooth. If the mixture is too thick, add another tablespoon of milk. If it’s too thin, add more icing sugar.
- Spoon the icing into a piping bag and decorate the completely cooled cupcakes as desired.
Notes
- Nutritional information is approximate and depends on your specific ingredients and preparation.
- Cool the cupcakes completely before icing to prevent melting or sliding of frosting.
- You can adjust the thickness of the icing by adding more dairy-free milk or powdered sugar as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 91mg | 4% |
| Potassium | 128mg | 3% |
| Sugar | 26g | 52% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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