Vegan Chocolate Cupcakes With Chocolate Frosting Recipe By Tasty

VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• °. Add 12 cupcake liners to your muffin tin and set aside
• Add all the chocolate peanut butter filling ingredients to a medium bowl and whisk until smooth, then set aside.
• Add all the dry ingredients to a large mixing bowl ( first 7 ingredients listed) and whisk until combined. Make a well in the centre of the dry ingredients and start adding the wet ingredients in order listed above. Whisk everything until smooth.
• Add approximately 1 heaped tablespoon of batter followed by 1 and 1/2 tablespoons of the filling. If you have left over filling just evenly distribute the rest. Now add a tablespoon of batter to top of each cupcake until it is gone.
• or until tops of cupcakes are just firm to the touch. Cool in tray for a couple of minutes then remove to cooling rack and COOL COMPLETELY BEFORE ICING.
• Mix all the chocolate frosting ingredients, except icing sugar in a small bowl. Now whisk in the icing sugar until everything is combined and smooth. set aside until cupcakes are ready to glaze. When cupcakes are ready to ice make sure to whisk the chocolate frosting again.
• ! When the icing is set it will be dry to the touch

CLASSIC VEGAN CHOCOLATE CUPCAKES RECIPE

Steps:

• Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.
• Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together.
• Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.
• Divide the batter evenly between the cupcake liners.
• Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
• Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely.
• Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. Using an electric mixer, start at slow speed, gradually increasing speed. Add in the soy milk slowly, only as much as needed to get the right consistency.
• When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings.

VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY

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!

VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
• Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
• Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

EASY VEGAN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 356 °F (180 °C). Grease a muffin pan or line it with paper cups.
• Sift the flour, cocoa, baking powder and a pinch of ground vanilla into a bowl. Then add the baking soda and salt and whisk to combine.
• Mash the banana with a fork. Add the dairy-free milk, coffee, oil, apple cider vinegar, sugar and mashed banana to a measuring cup and mix well.
• Now pour this mixture into the bowl with the flour mixture and stir just until combined.
• Pour the batter into the prepared muffin cups and gently tap the pan a few times on the work surface so that the batter is evenly distributed. Bake the muffins for about 25 minutes or until a toothpick comes out almost clean. If you want moist cupcakes, don't overbake them.
• Let them cool in the pan, then remove.
• Add 2-3 tbsp of the soy milk in a cup and stir in the chocolate pudding powder (or cornstarch + ½ tbsp cocoa powder) until dissolved. Pour the remaining soy milk in a saucepan and bring to a boil. Whisk in the chocolate pudding mixture and sugar and bring to a boil again until it thickens. Then fill the pudding into a bowl, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature.
• Put the softened vegan butter in a bowl and beat with a hand mixer or in a food processor for a few minutes until fluffy. Add the pudding, one tablespoon at a time, while the mixer is running. Sift in powdered sugar, cocoa powder and optional vanilla. Continue mixing for a short while until you get a smooth buttercream.
• Add the chocolate buttercream into a piping bag and place in the refrigerator until ready to use, while it can firm up a bit.
• Once the cupcakes have cooled, decorate them with the buttercream and puffed amaranth as desired and enjoy!

VEGAN VANILLA CUPCAKES WITH RAINBOW SPRINKLE FROSTING RECIPE BY TASTY

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!