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Jenna Urben
By Jenna Urben

Easy Vegan Chocolate Cupcakes

7 steps
Prep:10minCook:20min
Looking for a simple dairy-free and egg-free cupcake recipe? These easy vegan chocolate cupcakes with creamy vanilla frosting are for you!
Updated at: Thu, 17 Aug 2023 05:00:56 GMT

Nutrition balance score

Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
27
High

Nutrition per serving

Calories311.2 kcal (16%)
Total Fat16.8 g (24%)
Carbs40 g (15%)
Sugars27.9 g (31%)
Protein2.2 g (4%)
Sodium70.4 mg (4%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 350F and prepare muffin pans.
Step 2
In a large bowl, whisk together flour, cocoa powder, and baking soda.
Step 3
In a small bowl, whisk together dairy-free milk, sugar, oil, vinegar, and vanilla.
Step 4
Transfer wet ingredients to large bowl with dry ingredients, and stir to combine.
Step 5
Fill each muffin cup half full and bake for about 15-20 minutes.
Step 6
Once cooked through, remove from oven and let cool for 10 minutes, then transfer to wire racks to let cool completely.
Step 7
To make frosting, beat softened dairy-free butter using a stand mixer or hand mixer. Add powdered sugar and vanilla and continue to beat until silky smooth frosting comes together. Decorate and enjoy!
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