Vegan Decadent Chocolate Cupcakes with Buttercream Frosting

Indulge in the ultimate plant-based dessert with these Vegan Decadent Chocolate Cupcakes with Buttercream Frosting—a perfect blend of rich, moist chocolate and dreamy, fluffy vanilla frosting. Crafted with pantry staples like unsweetened cocoa powder, almond milk, and applesauce, these cupcakes are entirely dairy-free and egg-free without compromising on flavor or texture. A touch of apple cider vinegar creates a tender crumb, while the vegan buttercream frosting adds a luscious sweetness to every bite. Ready in just 40 minutes, this easy recipe is perfect for birthdays, celebrations, or simply treating yourself. Whether you're a seasoned vegan baker or just exploring dairy-free desserts, these cupcakes are sure to impress!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 0.25 cup coconut oil, melted
• 0.25 cup unsweetened applesauce
• 0.5 cup vegan margarine
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened almond milk

Directions

Step 1

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

Step 2

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

Step 3

In a separate large bowl, combine the almond milk and apple cider vinegar. Let it sit for a minute to curdle, becoming vegan buttermilk.

Step 4

Stir in the vanilla extract, melted coconut oil, and applesauce into the almond milk mixture.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 6

Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.

Step 7

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

Step 8

Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

For the buttercream frosting, use a hand mixer or stand mixer to beat the vegan margarine until soft and smooth.

Step 10

Gradually add the powdered sugar to the margarine, beating on low speed until well incorporated.

Step 11

Once the powdered sugar is mixed in, add the vanilla extract and almond milk. Beat on medium-high speed until the frosting is fluffy and smooth.

Step 12

Once the cupcakes are completely cool, frost them generously with the buttercream frosting using a piping bag or spatula.

Step 13

Serve the cupcakes at room temperature and enjoy!

Nutrition Facts

Serving size	(1214.0g)

Amount per serving	% Daily Value*
Calories	3802.0

Total Fat 165.6g	0%
Saturated Fat 74.6g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 2535.0mg	0%
Total Carbohydrate 616.5g	0%
Dietary Fiber 47.1g	0%
Total Sugars 444.2g
Protein 38.0g	0%

Vitamin D 98.9IU	0%
Calcium 641.4mg	0%
Iron 25.8mg	0%
Potassium 2113.3mg	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: 36.3%

Protein: 3.7%

Carbs: 60.0%