Vegan Chocolate Cupcakes Recipe
Indulge in guilt-free sweetness with our delectable vegan chocolate cupcakes recipe, a delightful plant-based treat for all.
Ingredients for Vegan Chocolate Cupcakes Recipe
For the Vegan Chocolate Cupcakes:
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 1/3 cup
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Brewed coffee, cooled: 1 cup
- Vegetable oil: 1/3 cup
- White or apple cider vinegar: 1 tablespoon
- Vanilla extract: 1 teaspoon
For the Vegan Chocolate Frosting:
- Dairy-free margarine or coconut oil: 1/2 cup
- Powdered sugar: 2 cups
- Unsweetened cocoa powder: 1/3 cup
- Dairy-free milk (almond, soy, etc.): 1/4 cup
- Vanilla extract: 1 teaspoon
Whipped Cream:
- Full-fat coconut milk, refrigerated overnight: 1 can
- Powdered sugar (adjust to taste): 1-2 tablespoons
- Vanilla extract: 1 teaspoon
Fresh Strawberry-Cherry Topping:
- Fresh strawberries and cherries, pitted and sliced
Instructions:
For the Vegan Chocolate Cupcakes:
- Adjust your oven temperature to 350°F (175°C) and place cupcake liners into a muffin tray.
- In a large mixing bowl, beat together the sugar, cocoa powder, baking soda, salt, and flour.
- In another bowl, combine the cooled brewed coffee, vinegar, vegetable oil, and vanilla extract.
- Add the wet mixture to the dry mixture and stir until well combined.
- Fill each cupcake liner with the batter, about two-thirds full.
- Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center comes out spotless.
- Let the cupcakes cool in the cupcake tray for a few minutes before shifting them to a wire stand to cool fully.
For the Vegan Chocolate Frosting:
- Take a bowl and beat the coconut oil or dairy-free margarine until creamy.
- Add the dairy-free milk, cocoa powder, vanilla extract, and powdered sugar. Beat until creamy and smooth.
Whipped Cream:
- Remove the can of coconut milk from the refrigerator without shaking it. Open it and carefully scoop out the solid coconut cream that has risen to the top, leaving the watery part behind.
- Without shaking, take the coconut milk can out of the fridge. Open it carefully and take away the solid coconut cream that has risen to the top, leaving the liquid.
- Whip the coconut cream with vanilla extract and powdered sugar until sharp peaks develop.
Assembly:
- Once the cupcakes have cooled fully, generously layer each cupcake with vegan chocolate frosting.
- Top each cupcake with a drop of whipped coconut cream.
- Finish by decorating with pieces of fresh strawberries and cherries.
Your Vegan Chocolate Cupcakes Recipe with Chocolate Frosting, Whipped Cream, and Fresh Strawberry-Cherry Decoration is ready to influence with its delightful flavor and splendid appearance. Enjoy!
