Best Basic Vegan Chocolate Cupcakes Recipes

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VEGAN CHOCOLATE CUPCAKES



Vegan Chocolate Cupcakes image

These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

2-1/2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
2 cups refrigerated unsweetened coconut milk
1-1/2 cups sugar
1/3 cup canola oil
2 tablespoons cider vinegar
1 teaspoon vanilla extract
FROSTING:
1 cup dairy-free margarine, softened
3 cups confectioners' sugar
1/3 cup baking cocoa
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.

Nutrition Facts : Calories 265 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

VEGAN CHOCOLATE CUPCAKES



Vegan Chocolate Cupcakes image

The best easy vegan chocolate cupcake recipe, with no eggs or dairy!

Provided by Chocolate Covered Katie

Categories     Dessert

Time 30m

Number Of Ingredients 12

3/4 cup water
1/4 cup applesauce or nondairy yogurt
1/4 cup oil
2 tsp pure vanilla extract
1 tsp white or cider vinegar
1 cup spelt,
1/4 cup unsweetened cocoa powder
2 tbsp Dutch cocoa powder or additional unsweetened
3/4 cup sugar, (unrefined if desired)
1/2 cup mini chocolate chips, (optional)
1/2 tsp + 1/8 tsp salt
1/2 tsp baking soda

Steps:

  • *If you want to frost them, I mentioned a few of my favorite frosting recipes earlier in this post, or use your own favorite frosting. For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word "alkali" in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don't want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day. View Nutrition Facts

Nutrition Facts : Calories 134 kcal, ServingSize 1 serving

CLASSIC VEGAN CHOCOLATE CUPCAKES RECIPE



Classic Vegan Chocolate Cupcakes Recipe image

Classic vegan chocolate cupcakes topped with the smoothest, silkiest vegan chocolate buttercream and chocolate shavings. Moist, fluffy and mega-chocolatey. The perfect vegan chocolate cupcake recipe.

Provided by Alison Andrews

Categories     Baking     Cakes     Dessert

Time 35m

Number Of Ingredients 18

1 1/2 cups All Purpose Flour ((188g))
1/2 cup Cocoa Powder ((43g) Unsweetened)
1/2 cup White Granulated Sugar ((100g))
1/2 cup Light Brown Sugar ((100g))
1 tsp Baking Soda
1/2 tsp Salt
1 cup Soy Milk ( (240ml) or other non-dairy milk)
2 tsp Vanilla Extract
1/3 cup Canola Oil ((80ml) or Vegetable Oil)
3 Tbsp Applesauce
1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
3/4 cup Vegan Butter ((170g))
3 cups Powdered Sugar ((360g))
3/4 cup Cocoa Powder ((63g) Unsweetened)
1 tsp Vanilla Extract
1/4 tsp Salt
2-3 Tbsp Soy Milk (or other non-dairy milk)
Vegan Chocolate Shavings (Optional)

Steps:

  • Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.
  • Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together.
  • Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.
  • Divide the batter evenly between the cupcake liners.
  • Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  • Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely.
  • Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. Using an electric mixer, start at slow speed, gradually increasing speed. Add in the soy milk slowly, only as much as needed to get the right consistency.
  • When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings.

Nutrition Facts : ServingSize 1 Cupcake, Calories 409 kcal, Sugar 46.5 g, Sodium 331 mg, Fat 16.6 g, SaturatedFat 4.9 g, Carbohydrate 65.1 g, Fiber 3.8 g, Protein 4.1 g

VEGAN CHOCOLATE CUPCAKES



Vegan Chocolate Cupcakes image

Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.

Provided by Pete Wells

Categories     easy, weekday, dessert

Time 40m

Yield Makes 12 cupcakes

Number Of Ingredients 14

1 cup soy or rice milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
1/4 cup cocoa powder, sifted
3 tablespoons soy or rice milk
Chocolate sprinkles (optional)

Steps:

  • Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
  • In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
  • Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
  • When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 24 grams, TransFat 0 grams

BASIC VEGAN CHOCOLATE CUPCAKES



Basic Vegan Chocolate Cupcakes image

From "Vegan Cupcakes Take Over the World", these chocolate cupcakes are light and fluffy, not to mention animal friendly!

Provided by PrudenceWichett

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup soymilk
1 teaspoon apple cider vinegar (or white vinegar)
3/4 cup granulated sugar
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder (Dutch processed or regular)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350°F (180°C).
  • Line muffin pan with baking cups (paper or foil).
  • Whisk together soy milk and vinegar in a large bowl, and set aside to curdle. Add sugar, oil, and vanilla to the soy mixture and beat until frothy.
  • In a separate bowl, whisk together the remaining dry ingredients.
  • Add the dry mixture to the wet mixture in two batches beating until smooth, with no large lumps remaining.
  • Pour the batter into prepared baking cups, filling them to three quarters full.
  • Bake for 18 to 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean.
  • Transfer cupcakes to cooling rack and allow to cool completely.

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