Chocolate Cupcakes Recipe – Chocolate Buttercream – The Vegan Cupcake Project

Classic Vegan Chocolate Cupcakes with Vegan Chocolate Buttercream Frosting. Perfect for a week day dinner or birthday parties or heartbreak (?).

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Vegan Chocolate Cupcake Recipe

Ingredients:

1 cup unbleached all purpose flour
1/2 cup whole wheat flour
1 cup raw sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
1/4 cup canola oil
1/4 cup almond milk
1 tablespoon vinegar
2 tablespoon vanilla extract

Directions:

Preheat oven to 375 degrees F. and line a cupcake tine with 12 paper liners.

In a large bowl, whisk together flours, raw sugar, cocoa powder, baking soda, and salt.

In a separate bowl, whisk together water, canola oil, almond milk, vinegar, and vanilla extract.

Add the wet ingredients to the dry ingredients and whisk to together to combine.

Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.

Bake for 18 – 22 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.

Allow them to cool before frosting.

Vegan Chocolate Buttercream Frosting Recipe

Ingredients:

1/4 cup vegetable shortening
1/4 cup vegan butter
1/2 cup cocoa powder
1 1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup almond milk

Cream together vegetable shortening and vegan butter with an electric mixer in a large bowl.

When smooth, gradually mix in cocoa powder, then powdered sugar.

Mix in vanilla extract, then almond milk one tablespoon at a time until it reaches the spread-ability you desire.

Beat on high for 2 additional minutes, incorporating air, to make it light and fluffy.

About The Cupcake Project: I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible. Subscribe if you’re into that type of thing.

About Me: My name is Tasha. I am a YouTube Next Chef, Master of Public Health, and INFJ.