Simple Vegan Chocolate Cupcakes with Vanilla Buttercream recipe that tastes just as good as your regular cupcake. Dense and fudgy, this makes an easy and tasty dessert.
We made it to the end of the week! How about some cupcakes to celebrate?
In an attempt to give a cupcake to one of my students who is allergic to almost everything (this includes eggs, peanuts, … basically all of my favourite things) I made these vegan cupcakes.
He didn’t accept them since, well, how does he know how clean I keep my house? I may have contaminated these cupcakes with something he is deathly allergic too.
I don’t blame him. If I were in his shoes, I would probably do the same. But on the positive side, I have a whole batch of cupcakes all to myself.
These Vegan Chocolate Cupcakes with Vanilla Buttercream didn’t last long in our house. To this day, I can’t walk past a cupcake without eating it. It is a weakness that I really should overcome, but I just can’t seem to.
It doesn’t help that both me and John are so skinny. We haven’t been to a gym in SO long, and yet in the presence of all of my baked goods, we don’t gain any weight.
I think we are going to have to wait until the day that our metabolism slows down. Then I will cut back on my cupcake baking and make healthier treats. But for now, I am enjoying my cupcakes. And I don’t even feel bad about it.
These Vegan Chocolate Cupcakes with Vanilla Buttercream are denser and chewier than your average cupcake. I am still trying to perfect my vegan baking, so that I can feed all m vegan friends when they come over, but for now, these cupcakes are pretty dang good.
And make sure you have some quality vegan margarine for the frosting if you are making it vegan. I have tried some pretty gross vegan products, which should NOT stop you in your pursuit to be vegan. Find one that suits your tastes, so that when you don’t completely ruin the frosting. It has a subtle flavour, and the margarine can make of break it.
Vegan Chocolate Cupcakes with Vanilla Buttercream Ingredients
All you need to make these cupcakes is:
- flour
- cocoa powder
- baking powder
- salt
- maple syrup
- coconut milk
- olive oil
- vanilla extract
- vegan margarine
- powdered sugar
I just made another batch of cupcakes this morning. Not the same ones because as a food blogger, I always want to create new recipes so that I can consistently share recipes with you. But to be honest, I kinda wish I made another batch of these cupcakes.
They are basically my vegan chocolate maple muffins that I made AGES ago, but with vegan frosting on top. Although these cupcakes are not everyone’s cup of tea, I go crazy for these chewy, fudgy vegan chocolate cupcakes.
If you try this Vegan Chocolate Cupcakes with Vanilla Buttercream recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Vegan Chocolate Cupcakes with Vanilla Buttercream
Ingredients
Cupcakes
- 1 1/2 cup all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup maple syrup
- 3/4 cup coconut milk
- 1/3 cup olive oil
- 2 tsp vanilla extract
Buttercream
- 1 cup vegan margarine
- 3 tsp vanilla extract
- 4 cups powdered sugar
- 4-5 Tbsp coconut milk
Instructions
- Preheat the oven to 350˚F. Line muffin pan with paper liners.
- In a medium bowl, combine the flour, cocoa, baking powder and salt.
- In a separate bowl, with an electric mixer, mix together the maple syrup, milk, oil and vanilla.
- Slowly add the wet ingredients to the dry ingredients, mixing until fully incorporated
- Pour the batter into the lined muffin pans, and bake for around 12 minutes, or until a toothpick inserted comes out clean. Allow to cool.
- Buttercream: Cream together all of the buttercream ingredients until smooth. Pipe over cooled cupcakes.
This is such a classic flavor combo for a cupcake! 🙂 And I love that these are vegan.
It’s one of my favorite vegan cupcakes 😉
THESE CUPCAKES ARE DELICIOUS! THEY HAVE A NICE TEXTURE TOO – GREAT RECIPE!
Yay! So glad it worked out for you!
Made them for a vegan co-worker and she loved them! Thanks for sharing this great recipe!
So glad that they were a hit with your co-worker!
Love this vegan cupcake recipe! Chocolatey & satisfying – and love the touch with maple syrup!
So glad you liked it 🙂
Can’t wait to try these out on my vegan friends. Thanks!
You’re welcome!
Could I make this gluten-free too? swap all-purpose flour for gluten-free flour or almond flour or something? do you know how that would work out?
I have had good experiences with Bob’s Red Mills gluten free flour, I am sure it would work in this recipe!
Sounds like a perfect combo.. I like the extra creamy buttercream
The buttercream is the best part 😉
Oh to be young again! I remember having a fast metabolism it was awesome, enjoy it, I did. I could eat anything and boy did I…….lol. These vegan cupcakes look great, I love the challenges of vegan baking.
Haha, all my colleagues say it goes downhill when you turn 30. Until then.. i’ll be eating all of the chocolate 🙂
As someone who is super allergic to peanuts, I 100% understand his caution. Having just one allergy sucks. Having multiple sounds very scary. Cross contamination is very real and scary as well.
I would be the same way. I am sure it would be hard eating out!
I love a chocolate cupcake, but the fact that these are also vegan is a definite bonus.
Right?? And it really doesn’t feel like you are giving anything up!
Looks so tasty this will definitely satisfied my sweet tooth. My family will be delighted on this cupcake.
It is a pretty good one. The frosting is the best part 🙂