These vegan chocolate cupcakes are a delightful treat, perfect for those looking for a dairy-free dessert option. Made with almond milk, applesauce, and coconut sugar, these cupcakes are not only delicious but also healthier. The addition of a rich and creamy coconut yogurt frosting adds a luxurious touch, making these cupcakes irresistible.
Why You’ll Love This:
These cupcakes are great for anyone looking to indulge in a guilt-free way. The use of almond milk and coconut yogurt as substitutes for traditional dairy products makes these cupcakes lighter and suitable for those with dairy intolerances. The applesauce provides natural sweetness and keeps the cupcakes moist without the need for extra fat.
Perfect Occasion:
These cupcakes are perfect for birthdays, gatherings, or any special occasion where you want to offer a vegan option. They are also great for school events, as they cater to various dietary needs and preferences. The elegant presentation makes them suitable for festive celebrations or as a sophisticated treat at a casual get-together.
Decoration Tips:
After frosting, you can sprinkle vegan chocolate chips or a dusting of cocoa powder on top for an extra chocolatey touch. Edible flowers or vegan sprinkles can add color and make these cupcakes even more appealing. Serve them on a stylish cupcake stand to enhance their visual appeal.
Ingredients:
- Wet Ingredients:
- 3/4 cup almond milk
- 1/4 cup applesauce
- 1/4 cup oil
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- Dry Ingredients:
- 1 cup all-purpose flour
- 1/4 cup + 2 tbsp unsweetened cocoa powder
- 3/4 cup coconut sugar
- A dash of salt
- 1/2 tsp baking soda
- Frosting:
- 1/2 cup coconut yogurt
- 3 tbsp cocoa powder
- 2-3 tbsp coconut sugar
- 2 tbsp vegan chocolate chips
- 1 tbsp almond milk
Instructions:
- Prepare the “Buttermilk”:
- Mix the vinegar and almond milk together and set aside for 5 minutes to create a buttermilk reaction.
- Make the Cupcake Batter:
- Combine all wet ingredients, including the coconut sugar, in a mixing bowl.
- In a separate bowl, mix together all the dry ingredients.
- Gradually add the dry ingredients to the wet, mixing until no flour is visible.
- Line a cupcake tin with liners and fill each with the batter.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Prepare the Frosting:
- In a bowl, combine the coconut yogurt, cocoa powder, and coconut sugar.
- Melt the chocolate chips with the almond milk in the microwave, then add to the yogurt mixture.
- Mix everything together and place in the fridge to thicken.
- Frost the Cupcakes:
- Once the cupcakes have cooled and the frosting has thickened, apply the frosting to the cupcakes.
Enjoy these scrumptious vegan chocolate cupcakes with a delectable coconut yogurt frosting, perfect for any occasion!
