Vegan Chocolate Cupcakes

Vegan chocolate cupcake with a bite taken out.

Easy to make these Vegan Chocolate Cupcakes are so delicious. Tastes just like the classic they're moist and fluffy and topped with creamy vegan buttercream frosting.

Course Dessert

Cuisine American

Keyword Chocolate cake, vegan chocolate cake, vegan chocolate cupcake

Prep Time 10

Cook Time 20

Servings

Calories 299kcal

Ingredients

Chocolate Cupcakes

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup cocoa powder
1 cup oat milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1/3 cup grapeseed oil or vegetable oil
3/4 cup sugar

Buttercream Frosting

1/2 cup vegan butter or shortening
1/2 tsp vanilla extract
2 cups powdered sugar
1-4 tbsp oat milk

Instructions

Chocolate Cupcakes

Preheat the oven to 350 degrees F.
Prepare your muffin tin with muffin papers.
In a small bowl combine the milk and apple cider vinegar. Set aside for a few minutes to create sour vegan milk.
1 cup oat milk, 1 tsp apple cider vinegar
In a bowl combine the flour, baking powder, salt, and cocoa powder.
1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/3 cup cocoa powder
In a small bowl combine the sugar, oil, sour milk, and vanilla.
1 cup oat milk, 1 tsp vanilla extract, 1/3 cup grapeseed oil or vegetable oil, 3/4 cup sugar, 1 tsp apple cider vinegar
Slowly add the wet ingredients to the dry ingredients. Stop a few times to stir the ingredients. Finally stir until all ingredients are well combined.
Fill cupcake liners 2/3 full with cupcake batter.
Bake at 350 degrees for about 20 minutes or until a toothpick comes out clean.

Vegan Buttercream Frosting

While the cupcakes are cooling prepare the vegan buttercream frosting.
In a bowl add the softened vegan butter or shortening
1/2 cup vegan butter or shortening
Slowly mix in the powdered sugar. The mixture will become thick, this is normal.
2 cups powdered sugar
Mix in the vanilla extract.
1/2 tsp vanilla extract
Add in the oat milk 1 tablespoon at a time until you reach your desired consistency.
1-4 tbsp oat milk
Add the frosting to a piping bag with a tip and pipe frosting to the top of the cooled cupcake.

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