Easy vegan chocolate cupcake

Easy vegan chocolate cupcakes

Learn how to make easy vegan chocolate cupcakes of your own! These vegan chocolate cupcakes are deep, dark, rich, fuzzy and no eggs needed! They are made with both cocoa powder and dark chocolate for a dark, rich, perfectly sweet and ultimate decay, soft and fluffy texture. Top with an amazing chocolate buttercream frosting. Chocolate lovers rejoice!

What is the secret to making cupcakes without eggs? Ordinary vegan chocolate cupcakes can already be made in your home with a few basic ingredients - no tofu, no black beans, no avocado and no fried eggs! This basic chocolate cupcake recipe uses vinegar and baking soda to create an acid-base reaction, creating bubbles and thus baking cupcakes.

Now I am showing you the easy vegan chocolate cupcakes recipe from scratch which are tender, chocolaty and perfect in every way. You are about to choose this simple vegan chocolate cupcake recipe based on the vegan recipe style.

I have ingredients for making 12 cupcakes.


Now Lets start!!


Ingredients

Cupcakes

1 cup organic granulated sugar (200 g)
¼ cup refined coconut oil (50 g), solid
½ cup unsweetened cocoa powder (60 g)
1 ¾ cups all-purpose flour (220 g)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons vanilla extract
1 cup unsweetened almond milk (240 ml)
½ cup vegan chocolate chips (85 g)

Frosting

1 cup vegan butter (230 g), 2 sticks
½ cup unsweetened cocoa powder (60 g)
2 cups organic powdered sugar (240 g)
1 teaspoon vanilla extract
Rainbow sprinkle, for decorating

Easy vegan chocolate cupcakes

Easy vegan chocolate cupcakes

Preparation

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius)

2. Grease the line with a 12 cup muffin tin or paper line.

3. In a large bowl, whisk together the sugar and coconut oil with the electric hand mixer until the cream is smooth.

4. Set 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 the chocolate chips.

5. Use an ice cream scoop to fill the way around each muffin cup fill.

6. Bake for 20-25 minutes, until a toothpick in the center of the cupcake is clean.

7. Now lets make the frosting. Cream the vegan butter with an electric hand mixer until smooth in a large bowl.

8. Shed in half powdered sugar and continue to beat. Investigate in the remaining powdered sugar and beat again.

9. Beat in cocoa powder and vanilla and beat until smooth.

10. Use a butter knife to spread the frosting on the cupcakes by making a flat top with smooth sides.

11. Put sprinkle in a dish and roll the cupcake into the sprinkle.


I think I had described the easy vegan chocolate cupcake recipe to you correctly. These cupcakes are incredibly crunchy and tasty but you just have to make them to understand yourself.  Try these recipe today. I think you will love its taste. You can also decorate it on your own way and make it more delicious.


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