Vegan Chocolate Fudge Cupcakes
Need to fuel your chocolate addiction? These Vegan Chocolate Fudge Cupcakes are loaded with enough rich chocolate flavor to cover your cravings for weeks to come. They are also guaranteed to impress vegans and non-vegans alike.
- Prep Time: 15 minutes
- Cook Time: 20
- Total Time: 1 hour
- Yield: 14 cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Cupcakes
1 1/2 c all purpose flour
1 c sugar
1/2 c cocoa powder
1 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 c nondairy yogurt, plain and unsweetened
1 c nondairy milk
1/2 c canola oil
2 tsp vanilla extract
For the Chocolate Frosting
1 c non-hydrogenated shortening
4 tbsp vegan butter, softened
3 c powdered sugar, sifted
1/2 c cocoa powder, sifted
pinch of salt
3 tbsp non-dairy milk
1 tsp vanilla extract
Instructions
- Prepare the Batter: Preheat oven to 350 degrees F (175 C) and line a 12-cup cupcake pan with paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, baking soda and sea salt. In a small bowl or glass measuring cup mix together the nondairy yogurt, canola oil, nondairy milk, and vanilla. Pour wet ingredients into dry ingredients and whisk until combined. Do not over-mix.
- Bake: Fill each cupcake liner 3/4 of the way full with batter. Bake for 17-20 minutes or until toothpick inserted in the center of a cupcake comes out clean with only a few crumbs clinging to it. Allow to sit in pan for about 5 minutes before transferring to a wire rack to cool.
- Frosting: While cupcakes cool, prepare the frosting. Add non-hydrogenated shortening and vegan butter to a large bowl and beat together until well-combined. This can be done in the bowl of a stand mixer or you can use an electric hand mixer. Sift in powdered sugar and cocoa powder. Add salt, non-dairy milk and vanilla to the bowl. Turn electric mixer on again at a low setting to avoid dry ingredients shooting everywhere. You can gradually increase speed of mixer as frosting comes together. Set aside until ready to use.
- Assembly: Once cupcakes are completely cool, top each with a generous amount of frosting. This can be done using a piping bag or you can simply spread on a layer with a knife or offset spatula.
Notes
*It is important to remember when mixing vegan batter to not over-mix. As vegan baking is free of eggs, it relies entirely on baking powder/soda for leavening. Over-mixing reduces the carbon dioxide these ingredients produce resulting in less rise and a denser cake.
**Cupcakes will keep for 2-3 days in an airtight container stored at room temperature.
Find it online: https://censoredbaker.com/vegan-chocolate-fudge-cupcakes/
