Vegan Dark Chocolate Cupcakes With Frosting Recipes

VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 12-cup muffin tin or line with paper liners.
• In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
• Sift in the cocoa powder, then add the flour, baking soda, baking powder, salt, vanilla, and almond milk, and stir with a rubber spatula until well combined. Fold in the chocolate chips.
• Use an ice cream scoop to fill each muffin cup about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
• Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
• Sift in the cocoa powder and vanilla and beat until smooth.
• Use a butter knife to spread the frosting onto the cupcakes, creating a flat top with smooth sides.
• Place the sprinkles in a shallow dish. Roll the edges of the cupcakes in the sprinkles.
• Enjoy!

VEGAN CHOCOLATE CUPCAKES

Steps:

• *If you want to frost them, I mentioned a few of my favorite frosting recipes earlier in this post, or use your own favorite frosting. For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word "alkali" in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don't want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day. View Nutrition Facts

VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
• Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
• Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

CLASSIC VEGAN CHOCOLATE CUPCAKES RECIPE

Steps:

• Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.
• Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together.
• Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.
• Divide the batter evenly between the cupcake liners.
• Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
• Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely.
• Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. Using an electric mixer, start at slow speed, gradually increasing speed. Add in the soy milk slowly, only as much as needed to get the right consistency.
• When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings.

VEGAN DARK CHOCOLATE CUPCAKES WITH FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tin(s) with paper liners.
• In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
• In a large bowl, cream margarine and sugar together until light and fluffy. Beat in the applesauce, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Pour mixture into prepared muffin cups, filling each 2/3 full. (If making a cake instead of cupcakes, use 3- 9 inch pans, coated with non-stick spray.).
• Bake in preheated oven for 20 to 25 minutes (or 25-30 mins for a cake). Allow to cool.
• Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Adjust with more soy milk or confectioners' sugar if necessary. Frost cupcakes once they are completely cooled.

VEGAN CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.