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Vegan Chocolate Sprinkle Cupcakes


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  • Author: Eat Drink Shrink
  • Total Time: 35 minutes
  • Yield: 10 1x

Ingredients

Scale

Chocolate Cupcakes:

Chocolate Buttercream Frosting:

Decoration:Natural sprinkles 


Instructions

  1. Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
  2. 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)
  3. To another bowl add the almond milk, vanilla, oil, banana (you can sub applesauce) and vinegar and mix in.
  4. Use a hand whisk to whisk out any big lumps.
  5. Add the wet to dry and whisk until just combined.
  6. Divide the batter evenly between the cupcake liners.
  7. 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.
  8. 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.
  9. Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl.
  10. Using the Oster mixer, start at slow speed, gradually increasing speed.
  11. Add in the almond milk slowly, only as much as needed to get the right consistency.
  12. 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