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Vegan Chocolate Cupcakes with Vanilla Buttercream
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Vegan Chocolate Cupcakes with Vanilla Buttercream

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
25 mins
Cook Time
18 mins
Servings: 12 cupcakes and frosting for 12 cupcakes
Course: Dessert, Baked Goods
Cuisine: Vegan

Ingredients

For the cupcakes
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 2 Ener-G eggs 1 tbsp egg replacer + 1/4 cup water
  • 1/2 tsp vinegar
  • 1 tsp vanilla extract
  • 1 cup rice milk or other milk alternative
  • 1/4 cup dutch processed cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
For the buttercream
  • 1/4 cup vegan butter
  • 1/4 cup vegetable shortening
  • 1 1/2 cups icing sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup rice milk or other milk alternative

Instructions

To make the cupcakes:
    Cup of Yum
  1. Preheat oven to 350F. Whisk together vegetable oil, egg replacements, vinegar, and vanilla until incorporated. Sift in baking powder, dutch-processed cocoa powder, flour, and salt. Stir in rice milk until all ingredients are fully incorporated. Divide among 12 cupcake liners filling about 3/4 full.
  2. Bake for 16-18 minutes or until a toothpick comes out clean when you poke it in the middle. Remove and let cool on a wire rack for about 5 minutes, then remove from pan to cool completely on wire rack.
For the icing
  1. Whip vegan butter, vegetable shortening, vanilla extract, and rice milk until light and fluffy. Add in icing sugar and whip until you have a very fluffy icing (it should clump inside the whisk after about 5 minutes of whipping using a mixer). Transfer to a piping bag and frost cooled cupcakes as desired.