Vegan Chocolate Cupcakes with Vanilla Frosting
Ingredients
Chocolate Cupcakes:
- 1 cup unsweetened almond milk
- 1 cup natural cane sugar
- ⅓ cup oil
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Vanilla extract
- 1 ½ cups unbleached all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon Salt
Vanilla Frosting
- ¾ cup vegan butter (i.e. Earth Balance sticks)
- ¾ teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups powdered sugar
- 3-4 teaspoons unsweetened almond milk (or more, as needed)
Instructions
To make the Cupcakes:
- Preheat oven to 350° F (180° C). Place cupcake liners in cupcake tin.
- In a large mixing bowl, add the milk, sugar, oil, vinegar, and vanilla extract. Mix until well combined.
- In a medium bowl, stir together the flour, cocoa powder, baking soda and salt.
- Gradually add the dry mixture to the wet ingredients and beat until smooth and no lumps of flour remain.
- Spoon the batter into the cupcake liners, about ¾ full
- Bake 20-24 minutes, until the cupcakes spring back when touched or a tookpick inserted into the center of the cupcake comes out clean.
- Allow the cupcakes to cool on a wire rack
To make the Vanilla Frosting:
- In a bowl of an electric mixer, beat the butter, salt, and vanilla until light and fluffy.
- Turn the mixer to low speed, and gradually add the powdered sugar.
- Increase the mixer speed and add in the milk, one teaspoon at a time until the icing is the desired consistency.
- Once the cupcakes are completely cool, put the frosting to a piping bag with a large star tip, and a swirl of frosting on top. Or with a spatula, spread the frosting onto the cupcakes.
- Leftover cupcakes can be stored, in a covered container, for a few days, or frozen for 1 month.
Notes
If you are just spreading the frosting on with a spatula and need a slightly smaller batch, you can cut the frosting measurements back to:
- 1/2 cup (100 g) vegan butter (i.e. Earth Balance)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups (250 g) powdered sugar
- 2-3 teaspoons unsweetened almond milk, as needed.