Vegan Chocolate Cupcakes With Vanilla Frosting Recipes

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 12-cup muffin tin or line with paper liners.
• In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
• Sift in the cocoa powder, then add the flour, baking soda, baking powder, salt, vanilla, and almond milk, and stir with a rubber spatula until well combined. Fold in the chocolate chips.
• Use an ice cream scoop to fill each muffin cup about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
• Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
• Sift in the cocoa powder and vanilla and beat until smooth.
• Use a butter knife to spread the frosting onto the cupcakes, creating a flat top with smooth sides.
• Place the sprinkles in a shallow dish. Roll the edges of the cupcakes in the sprinkles.
• Enjoy!

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
• Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
• In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
• Add in two batches to thewet ingredients, beating until no large lumps remain.
• Pour into lined cupcakes filling about 3/4 full.
• For the frosting: mix margarine, soy milk, and vanilla.
• Blend in sugar until creamy enough to your preference.

Steps:

• Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
• In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
• Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
• When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.

Steps:

• Preheat the oven to 350°F (180°C).
• Grease 10 cups of a muffin tin or line with paper liners.
• In a large bowl, cream together the granulated sugar and coconut oil with an electric hand mixer until smooth.
• Add the flour, baking soda, baking powder, salt, vanilla, apple cider vinegar, applesauce, and almond milk, and stir with a rubber spatula until well combined.
• Use an ice cream scoop to fill the muffin cups about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
• Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and the vanilla and beat until smooth.
• Fold in the sprinkles with a rubber spatula.
• Place a large zip-top bag in a tall glass. Scoop a good amount of frosting into the bag. Squeeze all of the frosting into a corner of the bag, then snip off that corner.
• Pipe the frosting onto the cupcakes in a spiral pattern
• Enjoy!

Steps:

• Preheat oven to 375 degrees. Line a 12-cup muffin tin with baking cups. In a large bowl, whisk together flour, cocoa, baking soda, salt, and sugar. In a separate bowl, whisk together coconut oil, espresso powder, almond milk, and vanilla. Whisk wet ingredients into dry ingredients, until combined. Quickly stir in the vinegar until incorporated.
• Divide batter evenly between muffin cups (scant 1/3 cup per cupcake). Bake until tops spring back when lightly touched, about 18 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely. Top cupcakes with vegan frosting (about 3 tablespoons per cupcake).