Here are some vegan cupcakes done right. The cupcake is moist and tender, while the frosting is rich and creamy. To be honest, they taste slightly different than a regular cupcake, but not in a bad way. It’s sort of like gluten free baking; the taste is slightly different from the original, but only because you know what the original tastes like. If you exclusively ate vegan, I doubt you would notice the difference.
I was nervous about presenting another vegan cupcake to friends, but these received great reviews from vegans and non-vegans alike! I met my friend Michelle for brunch at a vegan friendly restaurant after making these cupcakes and brought her a few cupcakes. She really enjoyed and shared a cupcake with the waiter. Not only did the waiter rave about the cupcakes, he gave us free vegan cookies as a thank you.
At work the next day I passed out these cupcakes to redeem myself. I’ve been redeemed. My baking self esteem had taken a little hit, but I’m back, whether baking vegan or regular!
One Year Ago: Homemade Tagalongs
Vegan Chocolate Cupcakes
Adapted from All Recipes
Yield – 36 mini cupcakes
3/4 cup flour
1/2 cup sugar
1/8 cup unsweetened cocoa powder, special dark
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon instant espresso powder
5 tablespoons vegetable oil
1/2 teaspoon vanilla
1/2 teaspoon balsamic vinegar
1/2 cup water
- Preheat the oven to 350 F.
- Whisk together the flour, sugar, cocoa, soda, salt, and espresso powder in a medium bowl. Mix in the oil, vanilla, vinegar, and water. Mix together until well combined.
- Use a small scoop to portion the batter into lined mini cupcake tins.
- Bake for 12-15 minutes or until a toothpick inserted insides comes out clean.
- Let cool completely on a wire rack before frosting.
Avocado Chocolate Frosting
Adapted from Love & Lemon
2 ripe avocados
1/4 cup cocoa powder, special dark
1 teaspoon vanilla
pinch of salt
2 cups powdered sugar
1/4 cup coconut milk
Shredded coconut for garnish
- Add the avocados, cocoa, vanilla, and salt to the bowl of a stand mixer with a paddle attachment. Beat on medium to mash the avocado.
- On low speed add in the powdered sugar 1/2 cup at a time and beat until well blended. Beat in the milk until it is spreading consistency.
- Add to a piping bag and pipe a star on top. Garnish with shredded coconut if desired.