Vegan Chocolate Cupcakes are a delightful plant-based dessert that satisfies even non-vegans with its rich and chocolaty flavor. Made without any animal products, these cupcakes are perfect for individuals with dietary restrictions or those looking to enjoy a guilt-free treat. Topped with a luscious chocolate frosting and adorable football truffles, these cupcakes are not only delicious but also fun to decorate and serve. Whether you follow a vegan lifestyle or simply enjoy a good cupcake, this recipe is sure to impress.
The history of vegan cupcakes is intertwined with the growing popularity of veganism and the demand for plant-based desserts. Vegan baking is a practice of creating baked goods without any animal-derived ingredients like eggs, dairy, or honey. Over the years, as more people embraced vegan diets for ethical, environmental, or health reasons, the demand for vegan dessert options increased.
The concept of vegan cupcakes emerged from the traditional cupcake recipe, where eggs, milk, and butter were replaced with plant-based alternatives like almond milk, coconut oil, and vegan butter. The focus was on creating equally moist and flavorful cupcakes without sacrificing taste or texture.
Today, vegan cupcakes are widely available in bakeries and can be easily made at home. With the rise of veganism and the growing interest in plant-based foods, vegan chocolate cupcakes have become a beloved dessert for people of all dietary preferences.
INGREDIENTS
Cupcakes:
- 1 1/2 cups (355 milliliters) Silk unsweetened original almond milk
- 1 1/2 teaspoons white vinegar
- 1/2 cup (113 grams) melted coconut oil
- 2/3 cup (133 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 1 1/2 cups (188 grams) flour
- 1/2 cup (58 grams) cocoa powder
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
Frosting:
- 1 cup (170 grams) semi-sweet chocolate chips
- 1/4 cup (60 milliliters) Silk unsweetened original almond milk
- 1/4 cup (56 grams) coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup (40 grams) powdered sugar, sifted if lumpy
- Pinch of salt
Decorating:
- 16 chocolate peanut butter football truffles
- 1/2 cup naturally dyed shredded coconut
INSTRUCTIONS
Cupcakes:
- Preheat the oven to 350 °F (175 °C) and line two muffin pans with a total of 16 cupcake liners.
- In a large mixing bowl, stir together the almond milk and vinegar. Let sit for 5 minutes.
- Stir in the melted coconut oil, brown sugar, granulated sugar, vanilla extract, and espresso powder.
- In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt. Add this to the wet mixture and stir just until combined.
- Fill the cupcake liners slightly more than halfway full and bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean or with some moist crumbs.
- Let the cupcakes cool for 5 minutes and then turn out onto a wire rack to cool completely.
Frosting:
- In a small saucepan over medium-low heat, mix together the chocolate chips, almond milk, coconut oil, and vanilla extract. Stir until melted and then gradually whisk in the powdered sugar until completely smooth.
- Let the pan cool for about 15 minutes and then place it in the refrigerator for about 10-20 minutes, stirring after every 5 minutes, or until firm enough to spread on the cupcakes.
- Spread 1 tablespoon of frosting on top of each cupcake.
Decorating:
- Sprinkle about 1 1/2 teaspoons of coconut grass over the frosting.
- Stick a toothpick in the football truffle and place it on the cupcake. The cupcakes can be kept at room temperature for about 4-6 hours.
- For longer storage, place the cupcakes in the refrigerator. Let them come to room temperature (about 1-2 hours) before serving.
These Vegan Chocolate Cupcakes are a delightful and compassionate dessert option that brings joy to everyone who enjoys them. Whether you’re vegan or not, these cupcakes are sure to be a hit at parties, gatherings, or any time you crave a delicious treat.
