Fudgy Vegan Chocolate Cupcakes with Vegan Buttercream Frosting
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About Fudgy Vegan Chocolate Cupcakes with Vegan Buttercream Frosting
Indulge in the decadent delight of these fudgy vegan chocolate cupcakes, crafted without eggs! Each bite offers a supremely soft, fluffy texture and an intensely rich chocolate flavor that will satisfy even the most discerning chocolate lover. Perfect for birthdays, parties, or a simple afternoon treat.This recipe expertly balances the sweetness of brown and white sugar with the depth of cocoa powder, creating a cupcake that's both intensely chocolatey and surprisingly moist. The vegan buttercream frosting adds a luxurious touch, taking these cupcakes to the next level.Get ready to impress your friends and family with these unbelievably delicious and easy-to-make vegan cupcakes. They're guaranteed to be a crowd-pleaser!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Ingredients
Dry Ingredients
- 1 3/4 cup All-Purpose Flour approximately 220g
- 3/4 cup Cocoa Powder approximately 60g, unsweetened
- 1 cup Sugar approximately 200g, granulated
- 1/2 cup Sugar approximately 100g, brown, light, packed
- 1 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 1 cup Soy Milk 240ml, or other plant-based milk
- 2 tsp Vanilla Extract
- 1/3 cup Canola Oil 80ml, or vegetable oil
- 3 tbsp Applesauce
- 1 tbsp Distilled Vinegar or apple cider vinegar, white
Frosting Ingredients
- 1/2 cup Plant-based Butter softened
- 2 cup Sugar approximately 240g, powdered
- 1/4 cup Cocoa Powder approximately 20g, unsweetened
- 1 tsp Vanilla Extract
- Pinch Salt
- 2-4 tbsp Soy Milk or other plant-based milk, to reach desired consistency
- 1/4 cup Vegan Chocolate Chips for garnish
Instructions
Prepare the Oven and Cupcake Liners
- Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
Combine Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking soda, and salt.
Combine Wet Ingredients
- In a separate bowl, whisk together the soy milk, vanilla extract, canola oil, applesauce, and vinegar.
Combine Wet and Dry Ingredients
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fill Cupcake Liners
- Fill each cupcake liner about 2/3 full with batter.
Bake the Cupcakes
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cupcakes
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Make the Vegan Buttercream Frosting
- In a medium bowl, beat the softened vegan butter until light and fluffy. Gradually add the powdered sugar, cocoa powder, vanilla extract, and salt, beating until smooth and creamy. Add soy milk, 1 tablespoon at a time, until you reach your desired consistency.
Frost the Cupcakes
- Once the cupcakes are completely cool, frost them with the vegan buttercream frosting. Garnish with vegan chocolate chips or shaved chocolate.
Serve and Enjoy!
- Your delicious fudgy vegan chocolate cupcakes are ready to serve!
Recipe Notes
Expert Tips for Perfect Vegan Chocolate Cupcakes:
- For extra chocolatey cupcakes, use dark cocoa powder.
- Don't overmix the batter, as this can lead to tough cupcakes.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
- Get creative with your frosting! Add sprinkles, chopped nuts, or other toppings to personalize your cupcakes.
Recipe Video
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Recipe Nutrition
Calories: 200kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 202mgPotassium: 115mgFiber: 2gSugar: 18gVitamin A: 78IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Anu Prabhakar
Articles: 1
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Hi Anu, thank you for sharing this yummy recipe. We would request you to update your profile and add your social media links so that we can tag you when we share your posts on our social media. 🙂