Saturday, November 9, 2013

Vegan Chocolate Cupcakes with Vegan Buttercream

I am here to publicly confess that I over complicate EVERYTHING!  (I would call myself an overcomplicator but I'm not sure that's even a word.)  Even the simplest of tasks - I manage to turn into extreme challenges.  (I think it's a disease.)  When a client calls to order a plain chocolate cake - I immediately start dreaming up all kinds of different things that I can do to it.  (I just can't help myself.)

The truth, some pretty great desserts have come out of my need to over complicate everything - that is the positive side to this weird sickness.  I love all of the exotic flavors but I also love the plain and simple desserts.  When I go to a bakery and pick out a cupcake - I almost always choose one of the basics flavors.  (Yellow cake with chocolate frosting or chocolate cake with vanilla buttercream.)

Making an over-the-top elegant dessert is great but the true test of a great baker is how well they can make the simple flavors.  Baking a really great vanilla or chocolate cupcake isn't easy and it's taken me quite a while to perfect my recipes.  A cake or cupcake with just the right texture, crumb and moisture that's absolutely bursting with fresh flavor is always my goal.  (There I go - over complicating even the simplest of flavors.) 

I set out to make a batch of vegan cupcakes for a friends birthday recently and I made a conscious effort to "keep it simple."  I wanted to create a deep, dark, rich chocolate cupcake without any added flavors or fillings.  I wanted to top it with a pure, smooth and creamy vanilla buttercream. 

Vegan Chocolate Cupcakes
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup sugar
1 teaspoon vanilla
1 cup flour
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Whisk together soy milk and vinegar.  Set aside to let curdle for a few minutes.

Add sugar, oil and vanilla.  Beat until foamy.

Stir together dry ingredients and add to wet ingredients in 2 different batches. 

Pour into paper lined muffin tins.  Fill 3/4 full.

Bake 18-20 minutes at 350.

Cool on wire racks.

 Combine buttercream ingredients in a standing mixer with a whisk attachment.

Pipe onto cupcakes.


Who says vegan cupcakes can't be beautiful?  These cupcakes are beautifully simply and simply delicious.  No fancy flavors or fillings or decorations - just plain and simple - good. 



  1. I do not see the ingredients for the buttercream frosting. Please share!

    1. I came up with my own vegan buttercream creation for these cupcakes. I combined 1 cup vegan margarine (I think I used Earth Balance.), 3 1/2 cup powdered sugar, 1 teaspoon vanilla and 1/4 cup coconut milk. I mixed it all together in my standing mixer with the whisk attachment and it turned out great. It was light and fluffy and creamy. I hope you'll give it a try. Thanks for stopping by the blog.