Quick & Easy Homemade Vegan Chocolate Cupcakes with Dairy-Free Buttercream Frosting

Inspired by: @clarec36

Are you searching for the perfect dairy-free and egg-free dessert that’s rich, decadent, and surprisingly simple to make? Look no further! These quick and easy vegan chocolate cupcakes topped with luscious dairy-free buttercream frosting are a dream come true for any sweet tooth. Whether you’re a seasoned vegan baker or just starting your plant-based journey, this recipe offers a reliable path to delicious results. It's perfect for birthday parties, school events, or simply satisfying that sudden cupcake craving without any animal products.

This delightful recipe is a fantastic find, inspired by the celebrated cookbook Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. As @clarec36 raves, this book is truly a "must-have" for anyone who loves to bake vegan treats. The simple chocolate cupcake with buttercream frosting featured here is "absolutely delicious!" and exemplifies the fun and delicious creations you can whip up. Get ready to bake a batch of pure joy!

What You'll Need

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Cupcake pan
• Paper liners
• Electric mixer (handheld or stand mixer)
• Piping bag and tip (optional, for frosting)

Ingredients

For the Vegan Chocolate Cupcakes:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• ½ cup cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda (often sold with baking powder or as a separate product, ensure it's vegan)
• ¼ teaspoon salt (e.g., Himalayan salt)
• 1 cup plant milk (such as unsweetened almond milk or soy milk)
• ½ cup vegetable oil (or sunflower oil)
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar

For the Dairy-Free Buttercream Frosting:

• ½ cup (1 stick) vegan butter, softened
• 2-3 cups powdered sugar (also known as confectioners' sugar)
• 1-2 tablespoons plant milk
• ½ teaspoon vanilla extract
• Pinch of salt (optional, to balance sweetness)

Instructions: How to Make Your Own Vegan Chocolate Cupcakes

For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate medium bowl, combine the plant milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to dense cupcakes. A few small lumps are perfectly fine.
5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. They must be completely cool before frosting.

For the Dairy-Free Buttercream Frosting:

1. In a large bowl, using an electric mixer, beat the softened vegan butter until light and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined, then increasing to medium speed.
3. Add the plant milk and vanilla extract. Beat on high speed for 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add more plant milk one teaspoon at a time. If it’s too thin, add more powdered sugar.
4. Once the cupcakes are completely cool, frost them using a knife, spatula, or a piping bag.

Tips for Perfect Vegan Cupcakes

• Don't overmix: Overmixing the batter develops gluten, leading to tough cupcakes. Mix until just combined.
• Room temperature ingredients: Ensure your plant milk and vegan butter are at room temperature for a smoother batter and frosting.
• Cool completely: Frosting warm cupcakes will cause the frosting to melt. Patience is key for perfectly frosted treats!
• Measuring flour: Spoon flour into your measuring cup and level it off with a straight edge to avoid packing too much flour, which can make cupcakes dry.

Variations & Adaptations

• Gluten-Free Chocolate Cupcakes: Easily make these cupcakes gluten-free by substituting the all-purpose flour with a high-quality gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum or add ¼ teaspoon if it doesn't.
• Flavorful Frosting: Get creative with your buttercream! Add a little peppermint extract for mint chocolate cupcakes, orange zest for a citrusy twist, or even a spoonful of peanut butter for a nutty delight.
• Mini or Cake Version: This recipe can be adapted for mini cupcakes (reduce baking time) or even a small round cake. Adjust baking times accordingly.
• Chocolate Chip Surprise: Fold in some vegan chocolate chips into the batter for an extra chocolatey burst!

Craving More Vegan Desserts?

Explore these other delicious plant-based recipes from abillion!

• Decadent & Easy Vegan Biscoff No-Bake Cheesecake Recipe (Dairy-Free): Indulge in a no-bake wonder. Discover the recipe.
• Easy No-Bake Vegan Peanut Butter Chocolate Cheesecake: Another no-bake classic for chocolate and peanut butter lovers. Get the recipe here.
• Vegan New York Cheesecake Recipe: For those who love a classic, creamy cheesecake. Try this recipe.
• 7 Easy Vegan Cookie Recipes: A collection of simple and delicious cookie ideas. Find your next cookie obsession.
• Easy Vegan Cinnamon Rolls: Warm, gooey, and perfect for breakfast or dessert. Bake a batch today.

Share Your Baking Success!

These homemade vegan chocolate cupcakes are a delightful treat for any occasion, proving that going plant-based doesn't mean sacrificing flavor. They're fluffy, moist, and topped with a creamy frosting that will impress everyone.

Why not give this simple vegan chocolate cupcake recipe a try? Share your delicious creations and tag us on abillion – we can’t wait to see your masterpieces!