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Vegan Chocolate Cupcakes with Easy Frosting.

Welcome to the ultimate vegan chocolate cupcake recipe! These cupcakes are incredibly moist and decadent, made in just one bowl with simple ingredients. Topped with a rich, four-ingredient chocolate buttercream frosting, they are simply irresistible. Let’s get started!

INGREDIENTS AND PREPARATION:

WET INGREDIENTS:

To start, whisk together all the wet ingredients except for the vegan buttermilk and coffee:

•Neutral oil: ½ cup (100 grams)

•Granulated sugar: ¾ cup (150 grams)

•Packed brown sugar: ¼ cup (50 grams)

•Vanilla extract: 1 teaspoon

•Dairy-free yogurt: 2 tablespoons (locks in extra moisture)

Give it a good whisk.

DRY INGREDIENTS:

Next, add in the cocoa powder first to make a fudge-like sauce. Then add:

•All-purpose flour (or gluten-free flour): 1¼ cups (157 grams)

•Baking powder: 1 teaspoon

•Baking soda: ½ teaspoon

•Sea salt: ¼ teaspoon

Lightly whisk to combine the dry ingredients.

Vegan Buttermilk and Coffee.

As you whisk the mixture, pour in:

•Vegan buttermilk: ½ cup (120 ml) (made with apple cider vinegar and soy milk or any dairy-free milk)

•Hot coffee: ½ cup (or hot water with dissolvable espresso powder, or just hot water if preferred)

The hot coffee helps bloom the cocoa powder, enhancing the chocolate flavor. Whisk until the batter loosens up and integrates smoothly.

BAKING 

Scoop the batter into cupcake liners using an ice cream scoop to ensure even distribution. Fill each liner to the top. Bake for 18 to 20 minutes at 350°F (175°C).

MAKING THE CHOCOLATE BUTTER CREAM FROSTING 

Once the cupcakes are out of the oven and completely cooled, make the frosting:

•Vegan butter (room temperature): 1 cup

•Cream the butter for 2 to 3 minutes until lighter in colour.

•Powdered sugar: 2 cups

•Cocoa powder: ½ cup

•Heavy vegan cream or soy milk: 2 tablespoons

Start mixing on low speed to avoid creating a cloud of powdered sugar and cocoa powder. Scrape down the sides and mix until smooth.

Frosting the Chocolate Cupcakes

Frost the cooled cupcakes and add your favorite sprinkles. I recommend the blend from By Go, Supernatural for a pretty finish.

ENJOY 

For a fun twist, make a cupcake sandwich by taking the bottom part of the cupcake, gently ripping it off, and placing it on top. Enjoy the best vegan chocolate cupcakes ever! They are easy to make and absolutely delicious—you’re going to love them!