Easy Vegan Chocolate Cupcakes
You can bake a batch of 6 of these easy, light, and tasty Vegan Chocolate Cupcakes in less than 30 minutes. Serve them topped with a mound of vegan chocolate frosting for a dairy-free, gluten-free, treat your family is sure to love.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup All purpose flour (I used King Arthur Gluten Free Flour)
- 1/4 cup Cocoa
- 1/2 cup Cane sugar
- 2 tsp Instant coffee
- 3/4 tsp Baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup coconut milk (I used Chaokoh coconut milk)
- 1/4 cup oil
- 1 tsp pure vanilla extract
- 1/2 cup cocoa
- 2 cups powdered sugar
- 4 tbsp vegan butter at room temperature (I used soy free earth balance)
- 2 tsp pure vanilla extract
- 2 - 3 tbsp coconut milk
- 1/4 tsp instant coffee
Instructions
- 1
For the vegan chocolate cupcakes:
- 2
Preheat the oven to 375 degrees.
- 3
Into a bowl, add all purpose flour or Gluten Free flour, cocoa, cane sugar, baking powder, baking soda, coffee, and salt and mix well using a spoon.
- 4
Then add in oil, coconut milk, and pure vanilla extract and mix well.
- 5
Spoon spoonfuls into a lined muffin baking pan and bake at 375 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.
- 6
Let cupcakes cool completely before frosting.
- 7
For the vegan chocolate frosting:
- 8
Add vegan butter, powdered sugar, instant coffee, vanilla extract, coconut milk, and cocoa to a bowl. Using an electric mixer, mix all ingredients well. Then, pipe onto the cooled vegan cupcakes and enjoy!