One of the first recipes I ever “veganized” were these easy vegan chocolate cupcakes! It all started with a modified Martha Stewart one-bowl chocolate cupcakes recipe, swapping out dairy milk for coconut milk. I loved the richness and moistness of the cupcakes, thanks to the full-fat coconut milk swap. Then I figured: well, I’ve ditched the dairy, can I ditch the eggs? Eggs help bind cakes together, so I wasn’t ready to eliminate eggs altogether yet. I tried out several vegan egg replacer methods, but I found the consistency was too all over the place with different brands. In the end, the recipe worked perfectly fine with simply omitting the egg replacer, too!
What makes these easy vegan chocolate cupcakes – EASY?
These chocolate cupcakes come together in just a few steps. First, you mix together the dry ingredients in a big old bowl. Second, you whisk together the coconut milk, vegetable oil, apple cider vinegar and pure vanilla extract. Pour the wet mixture into the dry, and mix on low speed until a luscious chocolate cupcake batter forms, being careful not to overmix. Bake in prepared cupcake pans until springy to the touch, and a toothpick inserted into the center comes out with only moist crumbs. YUM! These cupcakes are moist, tender, not-too-sweet and perfect when topped with a creamy swirl of simple vanilla buttercream. Add some vegan sprinkles or a perfectly cute raspberry cupcake topper, and your party is set!
Easy tips for making cupcakes
- For easy-clean up, use compostable cupcake liners for baking cupcakes!
- Try using a retractable, large ice-cream scoop to evenly distribute your cupcake batter – your cupcakes will be uniform in size, and you’ll reduce any messes when filling your cupcake tins :)
- Store your cupcakes in an airtight cupcake carrier. They’re worth purchasing if you tend to make a lot of cupcakes for bake sales, parties etc! They also make transporting them a breeze!
How to pipe buttercream cupcakes
MOVE OVER, HOMEMADE-LOOKING BAKESALE CUPCAKES! Once you have your cupcakes baked, I’ll let you in on a little cupcake secret: you can make your cupcakes look professional using one cheap and simple hack – the 1M PIPING TIP! Yes, that deserved CAPS. All of a sudden your crappy buttercream butter knife smeared frosting blobs become these creamy, luscious ridged ruffles of enticing buttercream. SO COOL! I made a fun little YouTube video (hehe) on how to pipe buttercream cupcakes using my fave 1M tip – that piping tip can do ANYTHING! Classic cupcake swirl, simple rosette, drop star cuteness, borders, ruffles – I just love it.
Easy Vegan Chocolate Cupcakes with Simple Vanilla Buttercream
ingredients
For The Chocolate Cupcakes
- 350 grams all-purpose flour, 2 1/2 cups
- 400 grams granulated white sugar, 2 cups
- 150 grams Dutch-process cocoa powder, 1 1/2 cups
- 2 1/2 tsp baking soda
- 1 1/4 tsp baking powder
- 1 tsp fine sea salt
- 500 ml full-fat coconut milk, 2 cups
- 155 ml vegetable oil, 1/2 cup plus 2 tbsp
- 2 tsp apple cider vinegar
- 2 tsp pure vanilla extract
For The Simple Vanilla Buttercream
- 454 grams unsalted plant-based brick butter, room temperature, 2 cups/4 sticks
- 520 grams icing sugar, 4 cups
- 2 tsp pure vanilla extract
- pinch fine sea salt
instructions
Make The Cupcakes
- Preheat the oven to 350 F (175C). Line two 12-cavity muffin tins with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt on low speed until combined.
- In a large bowl, whisk together the coconut milk, vegetable oil, apple cider vinegar, and vanilla extract.
- With the mixer on low speed, pour the wet ingredients inot the dry and mix to combine, no more than 30 sceonds. If needed, finish mixing the batter by hand using a rubber spatula so its smooth and lump-free.
- Divide the batter evenly between the prepared cupcake liners. Bake for 18-22 minutes, until the cupcakes have a gently rounded springy dome, and a toothpick inserted into the center comes out with only moist crumbs. Let cool completely on wire racks before frosting!
Make The Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, icing sugar, pure vanilla extract and pinch of salt on low speed to combine. Once combined, mix on medium-high speed until light and fluffy, about two minutes.
Decorate the Cupcakes
- Using a piping bag fitted with an open star 1M tip, pipe buttercream swirls, rosettes or drop star ruffles on each cupcake. Top with raspberries, sprinkles or whatever you like!
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