The Best Vegan Chocolate Cupcakes
User Reviews
5.0
3 reviews
Excellent
The Best Vegan Chocolate Cupcakes
Report
These classic Vegan Chocolate Cupcakes are incredibly moist, fluffy, and packed with chocolate flavor in each bite with the tastiest vegan chocolate frosting! What’s best is that you can have them ready to eat less than 30 minutes from scratch!
Share:
Ingredients
For the cupcakes
- 1 ½ cups all-purpose flour
- 1 cup cane sugar
- ¼ cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil such as avocado oil
- 1 teaspoon vanilla extract
- 1 cup water
For the chocolate frosting
- 1 cup vegan butter softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- ¼ cup non-dairy milk
- 1 teaspoon vanilla extract
Add to Shopping List
Instructions
- Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- Add the vegetable oil, vanilla extract,, and water to the bowl, and whisk until the batter is smooth.
- Pour the batter into the prepared muffin tin, filling each cupcake liner about two-thirds full.
- Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool completely before frosting them.
To make the frosting:
- In a large mixing bowl, beat the vegan butter with an electric mixer until it's light and fluffy.
- Add the powdered sugar, cocoa powder, non-dairy milk, and vanilla extract to the bowl, and beat the mixture until it's smooth and creamy.
- If the frosting is too thick, add a bit more non-dairy milk, one tablespoon at a time, until it's the desired consistency.
- Once the cupcakes are completely cooled, use a piping bag fitted with a star tip to pipe the frosting onto the cupcakes in a swirl.
Notes
- Sift the Dry Ingredients: Sifting the dry ingredients, such as flour, cocoa powder, and baking powder, helps to remove any lumps and aerate the mixture. This results in a light, fluffy cupcake.
- Cool Completely Before Frosting: Let the cupcakes cool completely on a wire rack before frosting to prevent the frosting from melting and sliding off. You can speed up the process by placing the cupcakes in the fridge for a few minutes.
- Storage. To store leftovers of this vegan chocolate cupcakes recipe, allow the cupcakes to cool completely before storing. Place them in an airtight container and store in the refrigerator for up to 4-5 days.
- To thaw, remove the cupcakes from the fridge and allow them to sit at room temperature for about 30 minutes. To reheat, you can gently warm them in the microwave for a few seconds or in the oven at 350°F for about 5-7 minutes until they are slightly warm.
- Freezing. If you want to freeze the cupcakes, make sure to store them in an airtight container or freezer-safe bag.
- However, it is important to note that the texture of the cupcakes may alter after freezing, as they may become soggy or dry. Therefore, it is recommended not to freeze them unless it is absolutely necessary.
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
62g
(21%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
3g
Sodium
325mg
(14%)
Potassium
104mg
(3%)
Fiber
2g
(8%)
Sugar
46g
(92%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 3g | 150% |
| Sodium | 325mg | 14% |
| Potassium | 104mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
