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chocolate cupcakes & vanilla buttercream frosting

There’s nothing quite like a cupcake. I don’t eat them too often, but when I do, I make them myself. That way there isn’t too much thick icing, a regular pet peeve I have with bakery cupcakes. I’m sharing my favorite simple chocolate cupcake with vanilla buttercream frosting recipe with you today and it’s perfectly moist and just the right amount of sweet.

vegan chocolate cupcakes with vanilla buttercream_hot for food
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chocolate cupcakes & vanilla buttercream frosting

here's the perfect chocolate cupcake recipe that can be used as a base for cute treats for any festivity.

Course Dessert, Snack
Cuisine American
Keyword buttercream frosting, chocolate cupcakes, cupcakes, vanilla frosting
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 12 cupcakes
Author Lauren Toyota

Ingredients

chocolate cupcake

  • 1 C soy milk
  • 1 tsp apple cider vinegar
  • 3/4 C raw cane sugar
  • 1/3 cup melted coconut oil
  • 1 1/2 tsp vanilla extract
  • 1 C all-purpose flour
  • 1/3 C unsweetened dutch process cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt

vanilla buttercream frosting

  • 1 C confectioners sugar
  • 1/4 C cold vegan butter
  • 1/4 tsp vanilla extract
  • 1/2 tbsp warm water
  • 1 vanilla bean, scraped

Instructions

  1. You can add all the cupcake batter ingredients listed above to a high-powered blender mix until smooth. Alternatively mix the soy milk, vinegar, sugar, vanilla extract, and coconut oil together in a mixing bowl or stand mixer. Combine the flour, cocoa powder, baking soda, baking powder, sea salt together in another bowl with a fork or whisk. Then add the liquid ingredients to the dry and stir until just combined. If using a stand mixer, then add the dry ingredients into the liquid while mixing on low-speed and continue mixing until just combined.

  2. Pour the batter in a muffin pan with liners, each about 3/4 full. Bake in a pre-heated oven set to 350°F for 15 to 18 minutes or until a toothpick comes out clean from the centre of a cupcake. Baking time may vary depending on your oven, mine baked in a convection oven so they were closer to 15 minutes.

  3. Allow the cupcakes to cool completely before frosting.

  4. To make the frosting, cream the cold vegan butter with a hand mixer or in a stand mixer until a little more smooth. Gradually add some confectioners sugar until a stiff mixture if formed. While continuing to mix, add vanilla extract and warm water. Then add in the remaining confectioners sugar in batches while continuing to mix. Add in the vanilla bean paste and mix until  well combined.

  5. Transfer the icing with a spatula to a piping bag fitted with a piping tip of your choice or frost the cupcakes with a small icing spatula.

  6. Store left over cupcakes at room temperature or in the fridge, but allow them to sit at room temperature for 10 to 15 minutes before serving and eating again.

Recipe Notes

make a raspberry buttercream frosting with this recipe and a cookies and cream frosting with this recipe!

4 comments

  • Tess 3 years ago

    I know americans love buttercream frosting but I personally find that too sweet and too fatty at the same time.. do you have any ideas for different frostings that would be a little bit more like "cream cheese" or something like that? a little tart? lighter? 🙂 Thanks 🙂

    • Lauren Toyota 3 years ago

      check our carrot cake recipe. That one is made with coconut oil. It is a little lighter! you could also make a coconut whip topping instead.

  • Jenny 2 years ago

    I don’t have a hand mixer. What can I use instead?

  • Tasvi Shah 1 year ago

    Hey! Can we sub the sugar out for unrefined sugar e.g. maple syrup? Have you ever tried this before? xx

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