Vegan Chocolate Cupcake with Vanilla Frosting

Indulge in these irresistibly moist and decadent vegan chocolate cupcakes topped with a luscious vanilla frosting! Perfectly balanced with rich cocoa flavor and a creamy, dairy-free icing, this recipe is an excellent plant-based twist on a classic dessert. Quick and easy to make, these cupcakes are ready in just 40 minutes, making them ideal for birthdays, celebrations, or any sweet craving. Whisked together with simple pantry staples like almond milk, apple cider vinegar, and vegan butter, every bite is delicious and entirely dairy and egg-free. Whether you're vegan or simply looking to enjoy a guilt-free treat, these cupcakes promise to delight every chocolate lover.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Unsweetened almond milk
• 1.5 teaspoons Vanilla extract
• 1 tablespoon Apple cider vinegar
• 0.25 cup Vegetable oil
• 0.5 cup Water
• 0.5 cup Vegan butter
• 2 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)
• 2 tablespoons Unsweetened almond milk (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

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

Step 3

In a separate medium bowl, mix the almond milk, vanilla extract, apple cider vinegar, vegetable oil, and water until uniform.

Step 4

Pour the wet ingredients into the dry ingredients and stir until just combined and smooth. Be careful not to overmix.

Step 5

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Remove from the oven and let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 8

While the cupcakes are cooling, make the frosting. In a large bowl, beat the vegan butter with an electric mixer until smooth and creamy.

Step 9

Gradually add in the powdered sugar, beating well after each addition.

Step 10

Add the vanilla extract and almond milk, and continue to beat until the frosting is smooth and fluffy.

Step 11

Once the cupcakes are completely cool, frost them with the vanilla frosting.

Step 12

Serve immediately or store in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(1336.3g)

Amount per serving	% Daily Value*
Calories	3981.1

Total Fat 162.1g	0%
Saturated Fat 73.6g	0%
Polyunsaturated Fat 34.3g
Cholesterol 0mg	0%
Sodium 3159.2mg	0%
Total Carbohydrate 655.6g	0%
Dietary Fiber 48.0g	0%
Total Sugars 438.8g
Protein 44.0g	0%

Vitamin D 100.3IU	0%
Calcium 657.3mg	0%
Iron 28.5mg	0%
Potassium 2143.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 4.1%

Carbs: 61.6%