Ingredients
Scale
Chocolate Cupcakes:
- 1 & 1/2 cups All Purpose Flour
- 1/2 cup cocoa powder Unsweetened)
- 2 tsps Coffee Grains (optional)
- 3/4 cup cane Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Almond Milk
- 2 tsp Vanilla Extract
- 1/3 cup Oil
- 3 Tbsp Banana, mashed
- 1 Tbsp White vinegar
Chocolate Buttercream Frosting:
- 3/4 cup Vegan Butter
- 3 cups Powdered Sugar
- 3/4 cup Cocoa Powder (Unsweetened)
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 2–3 Tbsp Almond Milk
Decoration:Natural sprinkles
Instructions
- 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 cane sugar, coffee grains, baking soda and salt and mix together. (Coffee grains enhance the chocolate flavor, but can be skipped)
- To another bowl add the almond milk, vanilla, oil, banana (you can sub applesauce) and vinegar and mix in.
- Use a hand whisk to whisk out any big lumps.
- Add the wet to dry and whisk until just combined.
- Divide the batter evenly between the cupcake liners.
- Place into the oven and bake for 25 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 the Oster mixer, start at slow speed, gradually increasing speed.
- Add in the almond milk slowly, only as much as needed to get the right consistency.
- When your cupcakes are cooled, pipe on the frosting and sprinkle with natural sprinkles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1