Fudgy Vegan Chocolate Cupcakes With Rich Creamy Frosting

I baked these vegan chocolate cupcakes for my niece’s birthday last weekend. The cocoa made the cupcakes fudgy, and she said they were the best cupcakes she had ever had.

Delicious Vegan Chocolate Cupcakes Recipe

These vegan chocolate cupcakes are dense and chocolaty, made with cocoa powder and plant-based ingredients. The rich creamy frosting adds an extra layer of decadence and these cupcakes can be prepared in about 30 minutes, yielding a total of 12 delicious cupcakes.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup almond milk or any plant-based milk
• 1 vegan butter substitute for frosting
• 2 cups powdered sugar for frosting
• 1/4 cup cocoa powder for frosting
• 2 tablespoons almond milk (or as needed for frosting consistency
• 1 teaspoon vanilla extract for frosting

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until combined.
3. Combine Wet Ingredients: In another bowl, mix the oil, apple cider vinegar, vanilla extract, and almond milk together.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
5. Fill Cupcakes: Evenly distribute the batter into the lined cupcake tin, filling each cup about 2/3 full.
6. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
7. Prepare Frosting: In a mixing bowl, beat the vegan butter substitute until smooth. Gradually add in the powdered sugar and cocoa powder, alternating with almond milk to reach desired consistency. Mix in vanilla extract.
8. Frost Cupcakes: Once the cupcakes are completely cool, use a piping bag or a knife to spread the creamy frosting on top of each cupcake.
9. Serve: Enjoy the cupcakes immediately or store them in an airtight container for later.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

• Servings: 12 cupcakes
• Calories: 200kcal
• Fat: 8g
• Protein: 2g
• Carbohydrates: 30g

I store the cupcakes in an airtight container at room temperature for up to two days, or in the fridge for up to four days. The frosting sets firm, and I let chilled cupcakes sit out for ten minutes before serving.