These are pretty simple vegan chocolate cupcakes that with also a vegan vanilla frosting, it is rich and moist, anything you’ll ever want on a vegan dessert!
Preparation Time: 30 mins
Cook: 20 mins
Additional: 25 mins
Servings: 15
Ingredients.
- 1 3/4 cups all-purpose flour
- 1 cup white sugar
- 4 tablespoons unsweetened cocoa powder, or more to taste
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup water
- 5 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white wine vinegar
- ½ cup vegan margarine
- 3 ½ cups confectioners’ sugar
- 3 tablespoons vanilla soy milk, or as needed
- ½ teaspoon vanilla extract
- colored sprinkles
Preparation.
Step 1.
Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
Step 2.
Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Step 3.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
Step 4.
Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners’ sugar, 1 tablespoon at a time, while the electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners’ sugar until frosting has desired consistency.
Step 5.
Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.
