Vegan Chocolate Cupcakes
Tender, chocolatey Vegan Chocolate Cupcakes frosted with a sumptuous vegan chocolate buttercream are out-of-this-world good! This one-bowl recipe is easily adapted to being gluten-free.
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour
- ¾ cup packed light or dark brown sugar
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup coconut oil , melted
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 cup water
For the Frosting
- 4 ounces vegan chocolate chopped
- 3 cups powdered sugar
- ½ cup margarine or non-dairy butter
- 2-3 tablespoons non-dairy milk plus more, if needed
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350℉. Line a 12-cup cupcake tin with cupcake liners.
- Whisk together the flours, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Whisk and mix together until smooth.
- Pour into prepared pan and bake for about 20-25 minutes, until a tester inserted in the middle of a cupcake comes out clean.
- Remove from oven and cool in pan for 5 minutes, then turn out onto a rack to cool completely.
For the Frosting
- Heat chocolate a double boiler until melted. Let cool to room temperature.
- In a bowl, of an electric mixer fitted with the flat beater, combine the powdered sugar, margarine, nondairy milk, and vanilla and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.
- Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
- Frost the cooled cupcakes.
Did you make this recipe?Let me know in the comments how it went!