Hands down the BEST vegan chocolate cupcakes you will ever taste. Light and fluffy, super moist yet oil free, and ultra rich, these 1 bowl vegan chocolate cupcakes will turn any vanilla lover into a chocolate lover!
1/2 cup unsweetened almond or coconut milk with 2 tsp lemon juice, room temperature*
1/3 cup unsweetened applesauce, room temperature
1/4 cup dairy free yogurt, room temperature
Vegan Chocolate Buttercream Frosting:
1 cup vegan butter, softened
2 cups powdered sugar or coconut sugar
1 cup cacao powder
2–3 tbsp dairy free milk
Preheat the oven to 350F and line a cupcake tin with liners.
In a large bowl, whisk together the flour, cacao powder, coconut sugar, baking soda, and baking powder.
Add in the vegan buttermilk mixture, applesauce, and dairy free yogurt, and stir to combine. Be sure not to over-mix.
Pour the batter into the cupcake liners, filling the liners about 1/2 to 2/3 of the way full. You should get about 12 cupcakes.
Place the cupcakes into the over and bake for 25-27 minutes, or until the toothpick comes out clean.
Remove from the oven and let cool for 10 minutes in the cupcake tin. After 10 minutes, transfer the cupcakes to the cooling rack until they are fully cooled.
Once the cupcakes are fully cooled, begin making the vegan chocolate buttercream frosting.
To make the vegan chocolate buttercream frosting, beat the vegan butter until creamy. Sift in the cacao powder and the powdered sugar (or coconut sugar). Continue to beat the frosting, adding in 2-3 tbsp of dairy free milk to help combine the sugar into the butter. The buttercream should be fluffy.
Fill a piping bag with a tip and pipe the vegan buttercream frosting onto the cool cupcakes. Serve and enjoy!
Vegan Buttermilk: this is definitely a necessity for these cupcakes! Simply combine the dairy free milk and the apple cider vinegar (or lemon juice if you don’t have vinegar) and let the mixture sit for 5-7 minutes to curdle. Then use immediately in the recipe.