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Succulent Dark Chocolate Cupcakes w/ Vegan Buttercream

Featuring vegan buttercream fastened atop a decadently delicious dark chocolate cake base! These will be sure to please at your next b-day party, bridal shower, or even baby shower! Simply change the design to suit your cupcake needs. (I used both large cupcake tins and regular cupcake tins to make these cuties, enjoy!)

Succulent Dark Chocolate Cupcakes w/ Vegan Buttercream Recipe:


Yield: 1 (9x13) Cake or 12 Cupcakes

Cook Time: 45 Min

Ingredients:

Cake Mix:

- 2 Cups Whole Wheat Flour

- ¾ Cups Dark Cocoa Powder

- 1 ½ Cups Coconut Sugar

- 1 ½ tsp Baking Powder

- 1 tsp Baking Soda

- 1 tsp Sea Salt

- ½ Cup Almond Milk

- 1 Cup Soymilk +1 Tbsp Lemon Juice, Let sit for 10 Minutes

- ¾ Cup Vegetable Oil or Coconut Oil

- 3 Flax Seed Eggs: 3 Tbsp Ground Flax Seed Meal Mixed w/

4 ½ Tbsp Water, Let sit for 5 Minutes

- ½ Cup Dark Chocolate Pieces, Chopped Small

Vegan Buttercream:

- 1 Cup Vegetable Shortening

- 1 Tbsp Vanilla Extract

- 1 Lb Organic Powdered Sugar (*Certain brands are vegan :))

- ½ Tbsp Butter Extract (*Certain brands are vegan :))

- 1 tsp Sea Salt

- 1-2 Tbsp Almond or Soy Milk

Directions:

1. Preheat oven to 350F. Grease cupcake tins w/ cooking spray or line with paper cupcake tins. (You can spray the paper tins as well for an easier peel-off).

2. In a large bowl, combine the whole wheat flour, dark cocoa powder, coconut sugar, baking powder, baking soda, and sea salt together.

3. In a measuring cup, measure 1 cup soy milk. Add 1 tbsp lemon juice and let sit for 10 minutes.

4. In a small bowl, mix flax seed eggs together and let sit for 5 minutes.

5. Combine the soured soy milk, flax seed eggs, almond milk, and vegetable oil into the flour mixture.

6. Mix just until combined (don’t overmix), then fold in the chocolate chips carefully with a rubber spatula.

7. Pour cake mixture into tins and bake for roughly 25-30 minutes depending on if you made cupcakes or cake. (Cake is done when a toothpick inserted and removed is clean).

8. Let cool on a rack before frosting. Cupcakes should be completely cooled before attempting to frost.

9. To make buttercream, combine shortening, vanilla, powdered sugar, butter extract, sea salt, and almond or soy milk together and whip using a whisk attachment or whisk by hand.

10.Buttercream is finished when slightly shiny, yet firm.

11.Frost cupcakes using a pastry bag and tip if desired, enjoy!

Tips/Tricks:

- I used the rose petal tip to create the succulent design.

- Need to save time? You can purchase a vegan boxed cake mix and simply modify it to taste “homemade”. Replace the eggs with the flax seed eggs, replace milk for almond milk or the soured soy milk (“buttermilk”), and you’re good to go :)

- 1 Flax Seed Egg= 1 Tbsp Ground Flax Meal + 3 Tbsp Water, Let sit for 5 Minutes.

- Soured Soy Milk (‘Buttermilk’): 1 Tbsp Fresh Lemon Juice + 1 Cup Soy Milk, Let sit for 10 minutes


Click Link Below For Recipe:

Succulent Cupcakes Recipe-PDF
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Download PDF • 105KB


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