The BEST Vegan Chocolate Cupcakes with Buttercream Frosting

The BEST Vegan Chocolate Cupcakes with Buttercream Frosting

So in my last post I confessed that I have spent (cough) have been spending $4 for one…ONE…vegan cupcake at my local bakery.  I know.  I know!  But they are soooo good.  So here is a little something about me and many of my closest friends already know this but whenever I find something at a restaurant that I really like I immediately try to dissect the recipe so that I can make it at home and these cupcakes were no exception.  The thing is there are soooo many vegan chocolate cupcake recipes out there so I had no clue where to begin.   So I sat on it for a couple of months and continued to pay $4 for a cupcake whenever I got a sweet tooth craving.  But then I finally gave in and decided to give it a try.  I played around with a recipe and came up with this gem.   And I have to tell you I was a little unsure because I didn’t know what the outcome would be but I gave one a try and I actually said to myself (out loud), “That is a f***ing delicious cupcake”.  Biased?  Maybe.  But either way I think you should give this recipe a try.   Just a heads up, this recipe makes at least 20-24 cupcakes.  Had I known I probably would have halved the recipe but I think I’m going to take the leftovers to work and see if anyone can tell they’re vegan.  Who am I kidding?  They will pretty much eat anything you bring in there but as much as I would like to eat all 20 something cupcakes, I just can’t. 

Vegan Chocolate Cupcakes 

Ingredients

  • 3 cups all-purpose flour
  • 2 cups organic sugar
  •  ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • Pinch of sea salt
  • 1 cup brewed coffee (cooled).  You can choose to substitute 1 cup of water instead. 
  • 1 cup cold water
  •  ½ cup vegetable oil
  • 2 tablespoons white vinegar
  • 4 teaspoons vanilla

Instructions

  1. Preheat oven to 350 degrees.  Line a cupcake pan with cupcake liners.
  2. In a large bowl sift together flour, sugar, cocoa powder, baking soda and salt.
  3. In a separate bowl combine oil, coffee, water, vinegar and vinegar. 
  4. Stir wet mixture into the dry mixture until combined.
  5. Spoon the batter into the cupcake liners, filing them about 2/3 full.
  6. Bake for about 20 minutes.
  7. Move to a wire rack to cool completely. 

 

Vegan Buttercream Frosting

 Ingredients

  • ½ cup vegan buttery spread (room temperature)
  • 2 cups vegan powdered sugar, sifted
  • 2 tablespoons non-dairy milk (I used Blue Diamond Almond milk)
  • 2 teaspoons vanilla
  • Pinch of sea salt

 Instructions

  •  In a stand mixer using the whisk attachment, beat the vegan buttery spread on medium speed until light and fluffy.
  • Slowly add the powdered sugar and beat on high speed for 2-3 minutes.
  • Add the non-dairy milk, vanilla and salt and beat on high for an additional 5 minutes until light and fluffy. 

Enjoy!

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