Vegan Chocolate Cupcakes with Vanilla Frosting

Name: Vegan Chocolate Cupcakes with Vanilla Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: All-purpose flour; White sugar; Unsweetened cocoa powder; Baking soda; Salt; Water; Vegetable oil; Vanilla extract; White wine vinegar; Vegan margarine; Confectioners' sugar; Vanilla soy milk; Vanilla extract; Colored sprinkles

Recipe from Topfood

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1 h. 15 min

2021-11-16-lwy3oz-chocolate-cupcakes-with-ricotta-cheese-frosting-2021-08-28-12-32-33-utc

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Updated 18.04.2022

These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating. It is very easy and simple to prepare!

All-purpose flour

1,6 cups
White sugar

1 cups
Unsweetened cocoa powder

4 tbsp.
Baking soda

1 tbsp.
Salt

1 pinch
Water

1 cups
Vegetable oil

5 tbsp.
Vanilla extract

1 tsp.
White wine vinegar

1 tsp.
Vegan margarine

0,5 cups
Confectioners' sugar

3,5 cups
Vanilla soy milk

3 tbsp.
Vanilla extract

0,5 tsp.
Colored sprinkles

to taste

Calories

327 kcal
Protein

2 g
Fat

11 g
Carbohydrates

55 g

Preheat the oven to 350 F. Oil the cupcake tins.
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 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 the desired consistency.
Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

Bon Appetit!

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