Best Vegan Chocolate Cupcakes Recipe with Vanilla Frosting

Ingredients

• 1.75 cups all-purpose flour
• 1 cup white sugar
• 4 tablespoons unsweetened cocoa powder, or more to taste
• 1 teaspoon baking soda
• 1 pinch salt
• 1 cup water
• 5 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon white wine vinegar
• 0.5 cup vegan margarine
• 3.5 cups confectioners' sugar
• 3 tablespoons vanilla soy milk, or as needed
• 0.5 teaspoon vanilla extract
• colored sprinkles

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a muffin tin by greasing 15 muffin cups or using paper liners.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt. Add the water, oil, vanilla extract, and vinegar, mixing until you have a smooth batter. Fill each muffin cup about 2/3 full with the batter.
3. Bake in the preheated oven for 20 to 30 minutes, or until the tops of the cupcakes bounce back when touched. Let them cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely (about 20 minutes).
4. In a bowl, cream the margarine with an electric mixer until it's light and fluffy (about 1 minute). Gradually add half of the confectioners' sugar, about 1 tablespoon at a time, while mixing on low speed. Mix in the vanilla soy milk and 1/2 teaspoon of vanilla extract. Add the remaining confectioners' sugar and beat until the frosting reaches your desired consistency.
5. Transfer the frosting to a piping bag and decorate your cupcakes. Add sprinkles for a festive touch!

Nutrition

• Calories: 327 kcal
• Fat Content: 11 g
• Fiber Content: 1 g
• Sugar Content: 42 g
• Sodium Content: 157 mg
• Protein Content: 2 g
• Carbohydrate Content: 56 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g