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Vegan Chocolate Cupcakes with Vanilla Buttercream

Prep Time25 minutes
Cook Time18 minutes
Servings: 12 cupcakes and frosting for 12 cupcakes
Author: Lisa Le

Ingredients

For the cupcakes

  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 2 Ener-G eggs 1 tbsp egg replacer + 1/4 cup water
  • 1/2 tsp vinegar
  • 1 tsp vanilla extract
  • 1 cup rice milk or other milk alternative
  • 1/4 cup dutch processed cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder

For the buttercream

  • 1/4 cup vegan butter
  • 1/4 cup vegetable shortening
  • 1 1/2 cups icing sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup rice milk or other milk alternative

Instructions

To make the cupcakes:

  • Preheat oven to 350F. Whisk together vegetable oil, egg replacements, vinegar, and vanilla until incorporated. Sift in baking powder, dutch-processed cocoa powder, flour, and salt. Stir in rice milk until all ingredients are fully incorporated. Divide among 12 cupcake liners filling about 3/4 full.
  • Bake for 16-18 minutes or until a toothpick comes out clean when you poke it in the middle. Remove and let cool on a wire rack for about 5 minutes, then remove from pan to cool completely on wire rack.

For the icing

  • Whip vegan butter, vegetable shortening, vanilla extract, and rice milk until light and fluffy. Add in icing sugar and whip until you have a very fluffy icing (it should clump inside the whisk after about 5 minutes of whipping using a mixer). Transfer to a piping bag and frost cooled cupcakes as desired.