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!
notes
Cupcakes will taste freshest eaten with a day or two of making, but they can be stored in the fridge, covered, for up to 3 days. Bring to room temperature before eating, if desired!
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