In a stand mixer or a mixing bowl + hand mixer, cream together butter and sugar until well incorporated. But I wanted to make these even easier (if possible) and just go for the really classic version which is chocolate buttercream frosting on a classic chocolate cupcake. The batter … vegan chocolate cupcakes with mint buttercream frosting, Sign up to our email list while you’re here, Vegan Chocolate Cupcakes with Mint Buttercream Frosting. Don’t overmix. Please do us a favor and rate the recipe as well as this really helps us! The perfect vegan chocolate cupcake recipe. In a large bowl, stir all remaining ingredients, … Your email address will not be published. then you might as well weigh them for perfect accuracy. Can I use almond milk instead of soy milk? What kind of vegan butter do you use in the frosting? ; For the Cupcake … Add the oil, vanilla, vinegar and water. Preheat oven to 350 F. Line a cupcake tin. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Chocolate Potato Cake with Mocha Frosting, Oreo Cupcakes with Cookies and Cream Frosting, 25 Spring Cakes to Make in Your Favorite Bundt Pan, Do Not Sell My Personal Information – CA Residents, 2 cups refrigerated unsweetened coconut milk. Can I make these cupcakes gluten-free? To frost these we used a new tool we’ve acquired which is a Wilton Dessert Decorator Pro. Heat up ¼ cup of coconut milk in the microwave or on the stove until warm (not too hot!). Total Time 30 mins. Divide the batter evenly between the cupcake liners. Your feedback is really appreciated! Rich, moist and deliciously light, these vegan chocolate cupcakes are simple to make and guaranteed to please vegans and non-vegans alike.. Made using basic kitchen ingredients, these sweet cakes are tofu, avocado, black bean and general weird-stuff free.If you are looking for a classic chocolate cupcake that happens to be vegan… Sift together the flour, sugar, cocoa, baking soda and salt. Funnily enough though I don’t always find an egg replacer to be necessary at all, if you look at our vegan vanilla cupcakes, those work great without it. In a large bowl, whisk the melted butter and sugar until well combined. Gluten-Free Vegan Chocolate Cupcakes. Cuisine American, Gluten-free, Vegan. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Don’t worry you will not taste vinegar in the end result. Add in the soy milk slowly, only as much as needed to get the right consistency. If you have any leftovers from this vegan chocolate cupcake recipe, simply store the cupcakes in a cupcake container or lightly cover with plastic wrap and store in the fridge for up to 3 days. I decided to call this a ‘classic’ vegan chocolate cupcakes recipe because this is really a classic recipe you’ll come back to again and again. Use a hand whisk to whisk out any big lumps. Use a rubber spatula to stir until there are no more clumps of dry ingredients left, being careful not to over mix the batter. This is because it’s based on coconut oil so it can go very soft at room temperature especially if you’re having hot weather and very hard in the fridge. You can make your own homemade vegan butter, we have a great recipe for it, but it’s not my favorite for use in frostings, though it works great in other baked goods. Fudgy, moist, insanely chocolaty, and topped with sinful … The best vegan cupcakes In the spirit of chocolate, I bring you these vegan triple chocolate cupcakes. You may need less (higher water content vegan butter) or more (lower water content vegan butter). For frosting, in a large bowl, beat margarine until light and fluffy. *Apple cider vinegar can be used interchangeably with white vinegar. Stir until just combined. Use a hand whisk to whisk out … Make ahead option: to make these vegan chocolate cupcakes ahead of time, simply make the chocolate cupcakes… Home » Desserts » Classic Vegan Chocolate Cupcakes Recipe, Published: Jan 15, 2019 Modified: Mar 23, 2019 by Alison Andrews This post may contain affiliate links. Divide batter evenly between muffin cups (scant 1/3 cup per cupcake). Pour the dry ingredients into the bowl with the wet ingredients. I don’t mean you can’t mix it properly, I just mean you don’t want to keep whisking way past the point when everything is properly combined. Chocolate Ganache: To make chocolate ganache to drizzle over the frosting, chop up ¼ cup of vegan dark chocolate into small pieces (think the size of chocolate chips) and place it in a small bowl. We have an amazing gluten-free chocolate cupcake recipe that you will absolutely love, I recommend you try that one. *Nutritional information is for 1 cupcake of 12 including frosting and chocolate shavings. If you weigh your flour you will have the best chance of a fail proof recipe. Baking is very precise so weighing your flour is your best bet for a perfect result. Cook Time 19 mins. Find out more about me here. Required fields are marked *, Rate this recipe Form 3 wells in the dry mixture. Let sit for at least 10 minutes. The Gluten-Free Vegan Cupcakes have been a favorite in our house for years. Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. There’s something pretty special about cupcakes. Taste of Home is America's #1 cooking magazine. Fill paper-lined muffin cups half full. You only need to mix until everything is just mixed, there might be tiny lumps and that’s okay, you just want to be rid of any big lumps. For the Classic Vegan Chocolate Cupcakes: For the Classic Vegan Chocolate Buttercream Frosting: *Weigh your flour for the most accurate results. If you happen to have ground flaxseed meal on hand and no applesauce, you can switch the applesauce for 1 flax egg. I have lived in a few places since starting this blog and have used a variety of brands, vegan-made brands like Earth Balance and Nuttelex and other brands that are just ‘accidentally’ vegan and all have worked great in my frostings and baked goods. ; Make the cupcakes: Preheat the oven to 350°F.Line a 12-cup muffin pan with cupcake … Print Recipe Pin Recipe. These vegan chocolate cupcakes are moist, fluffy, and hassle-free with lots of chocolate flavor. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners … You can use white vinegar or apple cider vinegar. Use a large cookie scoop or a … Add in the dairy free milk mixture, unsweetened applesauce, vegan white chocolate, and vanilla extract. Your email address will not be published. I usually weigh other ingredients like sugar and cocoa as well, but these are less crucial. Great recipe, easy to follow instructions, and really yummy cupcakes, These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. These classic vegan chocolate cupcakes are moist, fluffy, mega-chocolatey, and topped with the smoothest, silkiest vegan chocolate buttercream. Weigh your flour. Cupcakes: Preheat oven to 335 F. Line a muffin/cupcake tin with liners. Our recipe linked above will surprise and delight you! I’ve also made them gluten-free, as I’ve seen a lot of people looking for gluten-free chocolate cupcakes. 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