Vegan chocolate cupcakes recipe
Prep Time:
10 minutes
Cook Time:
18 minutes
Servings:
12 cupcakes
Ingredients
  • ¾ cup white sugar
  • ¾ cup flour
  • ¾ teaspoons baking powder
  • ¾ teaspoons baking soda
  • ¼ teaspoon salt
  • ⅓ cup cocoa powder
  • ¼ cup mashed banana
  • ¼ cup oil
  • ½ cup coconut or almond milk (plus 2 tablespoons for frosting)
  • ¼ cup hot water
  • 1 stick vegan butter
  • 6 cups powdered sugar
  • ½ teaspoon pure vanilla extract
Directions
  1. Preheat the oven to 350 F.
  2. In a large mixing bowl, combine the white sugar, flour, baking powder, baking soda, salt, and cocoa powder. Mix with a hand mixer or wooden spoon until well-incorporated.
  3. Add in the mashed banana, mix, then add in the oil. Continue to mix, then add in ½ cup coconut milk.
  4. Stir in the hot water. The batter will thin out.
  5. Prepare a cupcake pan with paper liners.
  6. Divide the batter between the cupcake pan wells. Put the cupcake pan in the oven, and bake the cupcakes for 18 minutes. Once baked, remove the cupcakes to fully cool.
  7. While the cakes are cooling, make the vegan frosting. In a large mixing bowl with a hand mixer, or with a stand mixer, cream the vegan butter. Add in 1 cup powdered sugar, mix, then add in 2 tablespoons coconut milk and the vanilla extract. Continue mixing, gradually adding the rest of the powdered sugar until the mixture comes together. Whip the frosting until smooth.
  8. Once the cupcakes are cooled, frost them with the vegan frosting. Decorate with sprinkles and dust with cocoa powder, if desired.