vegan chocolate cupcakes

This simple, quick homemade chocolate cupcakes recipe is rich and chocolaty with a moist and soft center. These are perfect for birthday celebrations, bake sales or anytime when you need chocolate cake in your life. The batter for these easy cupcakes is dairy-free and egg-free (making them naturally vegan). Vegan-friendly tips are shared for the frosting below.

Our Favorite Chocolate Cupcakes

(195 grams) all-purpose flour

(75 grams) unsweetened cocoa or cacao powder, sifted if needed

baking soda

fine sea salt

(150 grams) granulated sugar

(150 grams) brown sugar

(120 ml) neutral oil olive oil

(30 ml) apple cider vinegar or white vinegar

vanilla extract

(355 ml) hot coffee, can substitute hot water

(230 grams) unsalted butter

(480 grams) confectioners’ sugar (powdered sugar)

These cupcakes are AMAZING! I made them last weekend and gave them to everyone I know! They were a hit! So easy and my mom who is allergic to eggs loved them too! Inspired Taste for a win once again!

Just made the cupcakes and buttercream frosting.  Delicious and very easy.  This is the 5th or 6th recipe I've used from Inspired Taste and everything has been so good. I love to cook and your recipes are awesome!

https://www.youtube.com/watch?v=eRBMuEej4E4

This simple, quick chocolate cupcakes recipe is rich and chocolaty with a moist and soft center. These are perfect for birthday celebrations, bake sales or anytime when you need chocolate cake in your life.

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.

Classic Vegan Chocolate Cupcakes Recipe

All Purpose Flour ((188 grams))

Cocoa Powder ((43 grams) Unsweetened)

White Granulated Sugar ((100 grams))

Light Brown Sugar ((100 grams))

tsp Baking Soda

Salt

Soy Milk

tsp Vanilla Extract

Canola Oil ((80 milliliters) or Vegetable Oil)

Tbsp Applesauce

Tbsp Distilled White Vinegar (or Apple Cider Vinegar)

Vegan Butter ((170 grams))

Powdered Sugar ((360 grams))

Cocoa Powder ((63 grams) Unsweetened)

Vegan Chocolate Shavings (Optional)

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.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1552229988/u0yerqv0roe6umodh0pb.mp4

Classic Vegan Chocolate Cupcakes - Loving It Vegan. 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.

Classic Vegan Chocolate Cupcakes - Loving It Vegan

The BEST Vegan Chocolate Cupcakes! Moist, light, fluffy cupcakes with a mouthwatering chocolate frosting. Plus they&#x27;re made in 1 bowl!

The Best Vegan Chocolate Cupcakes

soy milk

apple cider vinegar

all purpose flour

sugar

cocoa powder

baking powder

salt

canola oil

applesauce

Recipe Vegan Chocolate Frosting

Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Spray the liners with a little oil to prevent sticking.

In a measuring cup, combine the soy milk and apple cider vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk).

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until well combined.

To the bowl with the mixed dry ingredients, add the oil, applesauce, vanilla and milk/vinegar mixture. Stir well with a large spoon or spatula until smooth and well combined. The batter should be fairly thin and smooth, not too thick. (see photos in post above for reference)

Fill the liners only half full. Do not overfill or the cupcakes will rise out of the liners and spill over. Bake for 18-22 minutes, or until a toothpick inserted comes out mostly clean.

Cool completely, then pipe or spread on frosting as desired with Vegan Chocolate Frosting.

Top 3 vegan chocolate cupcakes recipes from across the web

The most viewed vegan chocolate cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Our Favorite Chocolate Cupcakes

Classic Vegan Chocolate Cupcakes Re...

The Best Vegan Chocolate Cupcakes

Top 3 vegan chocolate cupcakes recipes from across the web

The most viewed vegan chocolate cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Our Favorite Chocolate Cupcakes

Classic Vegan Chocolate Cupcakes Re...

The Best Vegan Chocolate Cupcakes

The most viewed vegan chocolate cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine