Vegan Chocolate Cupcakes with Strawberry Buttercream - Bravabod
Recipes

Vegan Chocolate Cupcakes with Strawberry Buttercream

Valentina

  • Difficulty Intermediate Difficulty
  • Time 45"

Chocolate cupcakes that are tender, fluffy, and moist in every bite. Topped with a homemade sweet and thick strawberry frosting. It makes one heck of a delicious vegan cupcake!

How To MakeDiet Type: Plant-based

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Freeze For 3 months

Best by 5 days refrigerated


Shopping List
    For the Cake
  • 2 cups all-purpose flour (or gluten-free blend)
  • 1 1/2 cup non-dairy milk (I like using chocolate almond milk)
  • 1 1/2 cups cane sugar
  • 3/4 cup unsweetened cocoa or cacao powder
  • 1/2 cup vegan butter or coconut oil, melted
  • 1/2 cup grapeseed or avocado oil
  • 1 tablespoon vanilla extract
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon instant coffee-powder (optional)
  • 1/2 teaspoon salt For the Strawberry Frosting
  • 4 cups powdered sugar
  • 10 tablespoons vegan butter, softened
  • 1/2 cup freeze-dried strawberries
  • 4 fresh strawberries, chopped (optional)
  • 1 tablespoon vanilla extract
  • 1 tablespoon non-dairy milk (potentially more, to taste)

Instructions
  1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners.
  2. Step 2: To make the cake, combine the flour, sugar, cocoa, baking soda, baking powder, optional coffee powder, and salt in a large mixing bowl.
  3. Step 3: In a separate bowl, combine the remaining milk, melted butter, coconut oil, vanilla, and apple vinegar. Note: If your milk is cold, it might solidify the coconut oil or butter. To liquefy it again, warm the ingredients in a microwaveable bowl or saucepan over medium heat. Stir until smooth.
  4. Step 4: Pour the wet ingredients into the dry and stir until a uniform batter is formed. Pour the batter into the liners about 3/4 of the way to the top. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean.
  5. Step 5: Place the pan on a cooling rack. Once cool enough to handle, gently remove the cupcakes from the pan and continue to cool until room temperature.
  6. Step 6: To make the frosting, crush the freeze-dried berries with a mortar and pestle, food processor, or blender until crushed and powdery. You could also use a resealable bag and crush it with your hands or a rolling pin.
  7. Step 7: With a stand or hand mixer, beat the butter on low until creamy.
  8. Step 8: Add the powdered sugar, crushed freeze-dried strawberries, vanilla, milk, and optional fresh strawberries. Beat on low for 30 seconds, then increase the speed for one minute or until fluffy.
  9. Step 9: Add the milk to thin the consistency as needed, one spoonful at a time.
  10. Step 10: Pipe or dollop the frosting onto the cooled cakes. Decorate with any leftover strawberry slices.
  11. Serve: Enjoy! If it's hot out, place the frosted cupcakes in the refrigerator to avoid melting. Let come to room temperature before serving for best results.

Recipe Notes

Note 1: This should make just enough frosting for the cakes. If you like a whole lot of frosting on your cupcakes, try doubling the amount of frosting (any leftovers freeze well).

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Vegan Chocolate Cupcakes with Strawberry Buttercream

PT45M 2 cups all-purpose flour (or gluten-free blend) 1 1/2 cup non-dairy milk (I like using chocolate almond milk) 1 1/2 cups cane sugar 3/4 cup unsweetened cocoa or cacao powder 1/2 cup vegan butter or coconut oil, melted 1/2 cup grapeseed or avocado oil 1 tablespoon vanilla extract 2 teaspoons apple cider vinegar 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon instant coffee-powder (optional) 1/2 teaspoon salt 4 cups powdered sugar 10 tablespoons vegan butter, softened 1/2 cup freeze-dried strawberries 4 fresh strawberries, chopped (optional) 1 tablespoon vanilla extract 1 tablespoon non-dairy milk (potentially more, to taste) Gluten Free Vegan 20 Servings Ingredients:

20 Cupcakes

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Takes 1 min