Vegan Chocolate Cupcakes

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

Print the Recipe!

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

1. Preheat the oven to 350 F.
2. 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.
3. Use a small scoop to portion the batter into lined mini cupcake tins.
4. Bake for 12-15 minutes or until a toothpick inserted insides comes out clean.
5. 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

1. 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.
2. 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.
3. Add to a piping bag and pipe a star on top.  Garnish with shredded coconut if desired.