Easy Vegan Chocolate Cupcakes
Looking for a simple dairy-free and egg-free cupcake recipe? These easy vegan chocolate cupcakes with creamy vanilla frosting are for you!
Servings 24 cupcakes
Calories 255kcal
Equipment
- Piping Bags and Tips
Ingredients
Vegan Chocolate Cupcakes
- 2 ½ cups all-purpose flour
- ⅔ cup cocoa powder
- 2 teaspoons baking soda
- 2 cups unsweetened dairy-free milk (canned coconut, almond, soy, etc.)
- 1 ½ cups sugar
- ⅓ cup canola oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
Vegan Vanilla Frosting
- 1 cup dairy-free butter softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350F and prepare muffin pans.
- In a large bowl, whisk together flour, cocoa powder, and baking soda.
- In a small bowl, whisk together dairy-free milk, sugar, oil, vinegar, and vanilla.
- Transfer wet ingredients to large bowl with dry ingredients, and stir to combine.
- Fill each muffin cup half full and bake for about 15-20 minutes.
- Once cooked through, remove from oven and let cool for 10 minutes, then transfer to wire racks to let cool completely.
- To make frosting, beat softened dairy-free butter using a stand mixer or hand mixer. Add powdered sugar and vanilla and continue to beat until silky smooth frosting comes together. Decorate and enjoy!
