Vegan Chocolate Cupcakes

Without a doubt the BEST vegan chocolate cupcakes! These cupcakes are so easy to make and produce a soft and tender cake with rich chocolatey flavour, best finished off with a swirl of my favourite fudgy vegan chocolate buttercream.

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 383kcal

Author Sally

Equipment

Ingredients

For the vegan chocolate cupcakes:

1 cup dairy free milk such as almond milk or oat milk
1 tablespoon white vinegar
⅓ cup canola oil
¾ cup white sugar/granulated sugar
1 teaspoon vanilla extract
1 ¼ cup plain flour/all purpose flour
½ cup cocoa powder
¼ teaspoon bicarbonate of soda/baking soda
1 teaspoon baking powder
pinch salt

For the vegan chocolate buttercream:

125 grams dairy free butter
½ cup cocoa powder
3 ½ cups icing sugar
2 tablespoons dairy free milk such as almond milk or oat milk
1 teaspoon vanilla extract
pinch salt

Instructions

Preheat the oven to 180°C (350°F) and line a muffin tin with 12 cupcake liners.
In a small bowl combine white vinegar and dairy free milk. The milk may split which is fine. Set aside.
In a large mixing bowl, whisk together the canola oil, white sugar and vanilla extract until combined.
In a separate bowl, sift the flour, cocoa powder, bicarbonate of soda, baking powder and salt. Slowly add to oil and sugar mixture, alternating with the milk mixture, whisking until the cupcake batter comes together, scraping down the sides of the bowl as necessary.
Spoon the mixture into the muffins tin, ensuring they are only ¾ full before placing them in the oven for 20-25 minutes or until the tops spring back when lightly touched. Let cool completely before frosting.
Make the vegan chocolate buttercream. Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy free butter and vanilla extract for 1-2 minutes until creamy. Add in 3 cups of the icing sugar and the cocoa powder and beat on medium until combined. As mixture thickens, add in the dairy free milk a tablespoon at a time. If frosting is too thin, add in an extra ½ icing sugar until it reaches a smooth and creamy consistency. If the mixture is too thick, add in more dairy free milk. Add a pinch of salt to taste if frosting is too sweet.
Place the chocolate buttercream into a piping bag with your favourite tip and pipe buttercream onto cooled cupcakes.

Notes

Dairy free milk. I have used oat milk, almond milk, vanilla almond milk, and soy milk in this recipe and all produce a perfect cupcake.

Nutrition