Description
These moist vegan chocolate cupcakes are rich and chocolatey. Topped with a smooth and creamy chocolate buttercream frosting, these unbelievably vegan cupcakes will not disappoint.
Ingredients
Units
Scale
- 1 1/4 cup All-Purpose Flour
- 1 cup Granulated Sugar
- 1 1/2 tsp Baking Powder
- 3 tbsp Cocoa Powder
- 1/2 tsp Salt
- 1/2 cup Vegan Buttermilk
- 1/4 cup Butter (melted)
- 1/4 cup Unsweetened Applesauce
- 1 tsp Vanilla Extract
- 1 tsp Brewed Espresso
Instructions
- Preheat the oven to 350℉.
- To a medium-sized bowl, add the flour, sugar, baking powder, cocoa powder, and salt. Mix to combine and set aside.
- In a separate bowl, add the melted vegan butter and sugar, and cream together by whisking until smooth.
- Add the vegan buttermilk, applesauce, vanilla extract, and expresso to the creamed butter and sugar and mix until combined.
- Add the wet ingredients to the dry mixture and mix until combined, being sure not to over mix.
- To a lined cupcake/muffin tin, pour the batter into the cupcake liners until each is about 2/3 full.
- Firmly tap the cupcake/muffin tin on the counter about 3-5 times to remove any air bubbles from the batter.
- Bake in the oven for 20-23 minutes. Test by poking a skewer or toothpick into the middle of the cupcake and remove to ensure there is no uncooked batter.
- Allow the cupcakes to cool before frosting.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert