Published Last Modified By GreedyEats
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Drum roll for a super quick vegan chocolate cupcake recipe please. So moist, fluffy and rich! I promise you will never get over it. 😉
Do vegan bakes need an introduction these days? Heck No!
No eggs. Checked!
No dairy. Yup!
Dishes dirtied? Only two!
No mess. Absolutely!
Don't worry! I am not gonna get any further into this.
This is of utmost importance right now.⇓
you wouldn't even know you are missing any of the above in the recipe today!
Yes, I had to type this in bold.
The vegan chocolate cupcake recipe today is not any ordinary one! It's switching the chocolate cupcake's gear to the next level delicious! Ticks all the marks of a rich, moist and spongy chocolate cupcake.
Look how flat and shiny those tops are!
We would never take these any other way either! 😉 Flat tops. Prime necessity to be able to pipe 4 buckets of frosting on each cupcake.
Nope! Any less and I am not your friend! 😀
- Oil
- Coconut milk (Don't worry. You wouldn't taste it)
- Vinegar
This trio creates the world's most amazing, soft, moist and fudgiest vegan chocolate cupcakes that you will ever know!
These three combined together, bring in a ton of moisture in the cupcakes that I can't stop talking about! You won't too!
Check these out!!
For the Raspberry buttercream Frosting..
I have used vegan butter today (Earth Balance). This buttercream is extremely simple. It uses a very few ingredients and is so soft, smooth, light and velvety. Oh and filled with sweet raspberries thickened puree and a hint of vanilla!
You may use regular butter, if not vegan! Equally delicious.
Wait! Did I tell ya? This frosting has got no funky artificial colors? Raspberries dye it in pretty pink. This is beautiful, but not very dark to sight. Feel free to add a tiny drop of food color if you want them more pink than they already are.
Also it frosts well as is quite sturdy!
Love pink cookies? These strawberry cookies got you covered!
Want another frosting? Try my strawberry whipped cream frosting over these cupcakes next. So flavor rich!
Love strawberries even more? You need to try my health filled strawberry oats cookies asap!
Another one of my favorite vegan chocolate cake right here for you!
What? Are you still here?
Go grab your mixing bowl, measuring cups and whisk. It's time for you to experience this vegan chocolate cupcake recipe right now!
Recipe
Vegan chocolate cupcake recipe with raspberry buttercream frosting
Drum roll for a super quick vegan chocolate cupcake recipe please. So moist, fluffy and rich! I promise you will never get over it. 😉
4.84 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: International
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings 12 Cupcakes
Calories: 483kcal
Author: Neha
Ingredients
- 1 ⅓ Cups Vegan/regular Flour
- ½ Cup Oil
- 6 Tbsp Cocoa (unsweetened)
- ¾ + 2 Tbsp Sugar
- 250 ml Coconut milk
- 1 ½ tsp Vinegar
- ½ tsp Baking powder
- ¾ tsp Baking soda
- ⅛ tsp Salt
For the vegan raspberry buttercream frosting
- 1 Cup Vegan butter
- 3 Cups Powdered Sugar
- 3 Tbsp Thickened raspberry puree (strained)
- ½ tsp Vanilla Extract
- A pinch Salt
- One drop Pink gel food color (Optional)
Instructions
1. Preheat your oven to 350 deg F and line 12 cupcake liners. Set aside.
2. In a large mixing bowl sift together flour, cocoa, baking powder, baking soda and salt. Add sugar in and mix well using a dry whisk.
3. In a liquid measuring cup measure coconut milk and add oil, then vinegar to it. Mix well.
4. Add all the wet ingredients to the dry ones and mix just until combined.
5. Pour the batter in the cupcake liners and bake for 30-35 minutes or till they pass the tooth pick test.
6. Take out and let cool on a wire rack completely.
For the frosting
1. Make sure everything is at room temperature. Beat butter, salt and half of the powdered sugar till light and fluffy.
2. Add the remaining sugar and continue to beat until peaks are formed. Also add a tiny drop of gel food color if needed.
3. Beat in raspberry puree and vanilla, just until combined and the frosting is of pipeable consistency. Keep in the refrigerator for ten minutes or so(if needed) before frosting for those pretty swirls.
Notes
- Also feel free to replace coconut milk with regular full fat milk, if you don't mind non-vegan cupcakes!
- Make sure to add cooled and thickened raspberry puree to the frosting.
- The frosted/unfrosted cupcakes stay fresh for 2-3 days in refrigerator.
- It is easy to store the unfrosted ones in the freezer upto 2 months (if required). Thaw them and frost with fresh buttercream to enjoy!
- Frosting can be stored separately in an air tight container in the refrigerator upto 7 days. Thaw for 5-7 minutes before piping.
Nutrition
Calories: 483kcal
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!
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Reader Interactions
Comments
cindy
It might just be that I don't love cupcakes, but I wasn't in love with them. Again, I don't care much for cake so it could be just me. The recipe however was pretty simple to make, I used coconut oil in place of butter, and oat milk in place of coconut milk.Reply
Alexandria
What kind of vinegar do you use? Just apple cider?
Reply
GreedyEats
Yes, I used Apple Cider Vinegar.
Reply
Lauren H
Silly question: Is this the can type coconut milk (like thai kitchen or polar premium brand) or refrigerated coconut milk by companies like SO delicious and Silk? I want to be sure I get the right consistency for our celebration.
Reply
GreedyEats
Hi Lauren! This is refrigerated coconut milk. Happy Baking!
Reply
Sarah
I'm in charge of my mom's birthday cake for her upcoming surprise party. A few of my family members are vegan so I want to make some vegan cupcakes so everyone gets cake, this recipe looks perfect!! Thanks!
One question though... what exactly is "Thickened raspberry puree "? How do I make it? How is it thickened? I know, I know... This is probably a silly question but I'm not much of a baker and when I google it, I get results for raspberry sauce... is that the same?
Reply
GreedyEats
Hi Sarah, This isn't a silly question at all! You puree the raspberries first, run it under a sieve (if desired) and then thicken it on a stove or in microwave (keep checking and stirring in between). It should be slightly more thickened than raspberry sauce for a concentrated flavor. You can also use freeze dried raspberries/strawberries here. Just powder them finely and add to the buttercream. Check this buttercream out-https://greedyeats.com/best-strawberry-cupcake-recipe/ Hope it helps. Happy Birthday to your mom in advance!
Reply
[emailprotected]
These cupcakes look absolutely divine Neha. I especially love your raspberry buttercream frosting. Thanks for sharing!Reply
GreedyEats
Thank you instead Neil for liking these. The frosting was smooth and flavorful indeed.
Reply
Veena
Hi Neha ,
These are very cute cupcakes:)
I would like to make for my kids . Could you please let me know the size of cup in ml ? Like is it 200 ml or 250 ml ?Thanks ,
VeenaReply
GreedyEats
Thanks Veena. I use standard sized cups. They hold 120 grams of apf (for dry measurement reference) and 250 ml for liquids.
Reply
Laura
Neha, I love this! I can’t wait to make these for my vegan friends! And I also love the vegan frosting, it is beautiful! Thanks so much!
Reply
GreedyEats
Most welcome Laura! You are sure to wow your friends with these cupcakes.
Reply
GreedyEats
That is so kind of you Laura!
Reply
Tracy | Baking Mischief
Oh man, these look so rich and chocolatey! I'm always looking for good vegan recipes to make for my friends that don't eat dairy, so I can't wait to try these!Reply
GreedyEats
Your friends are going to love it Tracy! Thanks for stopping by. 🙂
Reply
Richa
Looks incredibly delicious! 🙂Reply
GreedyEats
SO happy to hear that Richa!
Reply
Denise C
I tried this recipe today. My 11 yo absolutely loved it. Thank you!!Reply
GreedyEats
Thanks for reporting back Denise!
Reply
Vanessa Gregoria
Great recipe, they look delicious 😋 Can I ask you does Earth Balance butter ever have issues with separating or melting when used for frosting. In Australia the closest think we have is Nutlex and when I first prepare it in mixer it comes out looking just like regular frosting but then the icing sugar starts to separate and the consistency changes.
Reply
GreedyEats
I am sorry to know you experienced this with Nutlex butter. It did not happen with earth balance butter ever. You should try adding 1/2-1 tsp of cornstarch to the frosting in the mixer the next time. This might soak some of the moisture from the icing sugar and keep the frosting bonded. I haven't tried this yet with vegan frosting. But it is worth a shot. I sometimes use cornstarch to firm up my whipped cream frosting. It doesn't give any peculiar taste either. 🙂
Reply
Vanessa Gregoria
That’s a great idea. It may be our climate too. I’ll have to do a test run before my daughters birthdays. Thanks for the advice 😀
GreedyEats
Yes, climate might be the culprit here! You are very welcome dear. 😉
Vanessa Gregoria
Sorry I thought first msg didn’t go through 😀
GreedyEats
Haha! You are totally fine!
Vanessa Gregoria
Great suggestion! I will have to try this before making cupcakes for my daughters birthday. Thanks so much for your advice 😀
InspiresN
The cupcakes look incredibly delicious , love the wonderful colors .Addition of coconut milk and vinegar is interesting !
Reply
GreedyEats
It truly makes all the difference especially when the bake is vegan!
Reply
Judee@gluten free A-Z Blog
wonderful photos of this delicious looking cupcake -
Reply
GreedyEats
Thanks for the appreciation Judee!
Reply
Abbe@This is How I Cook
These sound fabulous. I'm a sucker for anything dressed in pink!
Reply
GreedyEats
Thanks Abbe! So am I. 😉
Reply
Angie Schneider
Very pretty with that pinky frosting!
Reply
GreedyEats
Thanks Angie!
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