Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

244 comments

IMG 2283   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

It’s my party and I’ll cry eat delicious cupcakes if I want to!

Ok, it’s not technically my party, but it is my girlfriend’s birthday tomorrow and we’re have a girl’s get together for lunch. I was ever so politely asked (note: begged) to bring a dessert along and I have had cupcakes on my mind ever since!

It feels like forever since I have made cupcakes (which probably means 2 weeks in my world) and I knew I had to do something to remedy this situation.

Liz loves cupcakes. I love cupcakes. Other people love cupcakes. It’s a win-win-win. Beat that Team Sheen.

Cupcakes, to me, are a triple threat. They are one of my favourite desserts to bake (easy), decorate (fun + easy), and photograph. You really can’t screw up a photograph with a cupcake in it!

It’s impossible.

On second thought…sometimes cupcake photos can turn out like poo-poo

IMG 2161   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

I present the ever-horrifying chocolate turd cupcake.

In all my excitement, I didn’t realize that I had piped perfectly formed turds on my beloved cupcakes until after I uploaded the photos.

It was not a proud moment.

Eric and I could not stop giggling at them. Seriously. It was bad.

Shits ‘n giggles?

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Luckily, I redeemed myself with these delicious Chocolate cupcakes topped with fluffy sweet clouds of frosting and a fruity raspberry glaze. They are a fun cupcake to bring to any Spring or Summer gathering because they are just so light and fluffy with a hint of fruit on top. Gathering or not, you should make them just because you are special. That should be reason enough!

IMG 2310   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

I love cupcakes because the batter can be thrown together in just a few minutes. This recipe doesn’t get any easier too. It is literally- 1) Mix wet, 2) Sift in dry, 3) Mix. 4) Scoop.

IMG 2249   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

 

Vegan Chocolate Cupcakes

Yield: 12 cupcakes

print this recipe!

Adapted from the famous eggless chocolate cake recipe. <—awesome!!

Cupcake Ingredients:

  • 1 cup non-dairy milk (I used Vanilla Almond milk)
  • 1 cup sugar (I used natural cane sugar)
  • 1/3 cup extra virgin olive oil (or other oil)
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure vanilla extract
  • 1/2 tsp pure almond extract (optional, but awesome)
  • 1.5 cups unbleached all-purpose flour
  • 1/3 cup cocoa powder, sifted (I used Dutch-process)
  • 1 tsp baking soda
  • 3/4 tsp kosher salt, to taste

 

Directions:

1. Preheat oven to 350F and line a cupcake pan with cupcake liners. With an electric mixer, beat together the following ingredients in a large bowl (non-dairy milk, oil, sugar, apple cider vinegar, vanilla, almond extract). Beat on medium speed for a minute or two.

2. Now sift in the dry ingredients (flour, cocoa powder, baking soda, and salt). Mix well, until the clumps are gone.

3. Spoon the batter into prepared cupcake pan, about two thirds full for each. Bake for about 22 minutes at 350F, or until the cupcake slowly springs back when pressed with a finger. Allow to completely cool before frosting.

4. LICK THE BOWL!

 

My Aunt got me hooked on this famous eggless chocolate cake recipe years and years ago! I adapted it only slightly. It always seems to turn out no matter how I make it!

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These cupcakes are chocolaty, fluffy, and flavourful with a hint of almond and vanilla.

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While the cupcakes are cooling, make the frosting. wlEmoticon redheart   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

IMG 2260   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

I thought I would show you how I like to pipe my cupcakes!

My favourite decorating tip in the entire world is the very large Wilton 1A tip, as shown below. It eats small tips for breakfast. And you don’t need a coupler either!

IMG 2234   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

1) To use, simply insert the tip into a pastry bag. Snip off the end of the bag so the tip fits through (as shown above).

2) Now place the pastry bag into a tall glass to hold it up and fold down the sides around the glass (image left).

3) Fill the bag with frosting and carefully twist the end of the bag tightly (image right). Secure the end with a rubber band, if desired.

IMG 2236   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry GlazeIMG 2259   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

Now you are ready to pipe delicious, fluffy mounds of frosting! Don’t be scared, it is easy! You can always do a couple practice trials too and don’t worry they don’t have to look perfect.

To pipe, start near the centre of the cupcake, squeezing the frosting out evenly working your way up the cupcake in circles. I like to make 3 tiers for an extravagant effect.

This is a great how-to video!

Fluffy clouds of heaven.

IMG 2269   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze IMG 2272   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

You can stop right there or you can top them with a glaze if you are feeling frisky like I was.

I saved a bit of the frosting (~1/2 cup) and I made a raspberry glaze. I mashed about 5-6 fresh raspberries with a fork and mixed it with the frosting. The raspberries release a bit of water and the frosting thins out into a lovely glaze that you can drip over the cupcakes. It added a lovely hint of raspberry to the cupcakes that paired well with the chocolate and almond flavours!

IMG 2286   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

Of course, I was ‘forced’ to taste-test before giving them to Liz.

I slowly unwrapped the corners of the liner, revealing a chocolaty cupcake…

IMG 23101   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

I slid the fork through each layer of fluffy frosting…

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And I devoured every last crumb!

IMG 2320   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

After devouring this cupcake in a blissed out trance, I deemed they were birthday quality, which is sort of a shame because I wanted to keep all of them. I am comforted knowing that tomorrow I will be able to enjoy another at lunch. ;)

Sweet Dreams.wlEmoticon birthdaycake   Vegan Chocolate Cupcakes with Almond ‘Buttercream’ and Raspberry Glaze

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{ 244 comments… read them below or add one }

(what runs) Lori March 9, 2011

I’m not even sure this much food porn should be legal. OMG. Wow. I LOVE your piping!! I must learn. I have definitely tried and definitely failed in the past. lol
These look so amazingly delicious!

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Traci(faithfulfoodiefashionista) March 9, 2011

Yum Yum and Yummy! I did have to chuckle though at the Poo remark….I am a cupcake decorator and YES chocolate frosting decorated with a round tip just looks like Poo :) LOL

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Paige @Running Around Normal March 9, 2011

LOL dying at the “turd cupcakes” but they sure do sound delicious!!

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AM March 9, 2011

This is the weirdest coincidence EVER! i’m throwing my sister in law a baby shower this thursday and planned on making chocolate cupcakes with buttercream (except mixing a little bit of rasperry puree into to buttercream and with a rapberry jam filling) with the same piping design! I’m so sick of seeing the 1M tip being used everywhere. AND GET THIS – i even bought the same cupcake tins… crazy i tell you.

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sterlingstyle March 9, 2011

These look amazing! I love that they are vegan!

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Tracy @ Commit To Fit March 9, 2011

Heaven. That is all I can say. And I need to make some cupcakes really soon :()

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Diana @ frontyardfoodie March 9, 2011

I’ll eat your vegan poop cupcakes any day! They look amazing. I didn’t think poop until you said it. And I still wanted to eat them which means they must be exceptional. haha

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Jennifer March 9, 2011

OMG, if those cupcakes taste even half as good as they are beautiful, well, you’ve got the perfect cupcake! Your friend is one lucky girl. :)

Oh and I literally LOL’d at your Sheen comment. HA!

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amber March 9, 2011

oh i cannot wait to try these

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Dorota March 9, 2011

Angela, your chocolate cupcakes are *the shit* lol

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Angela (Oh She Glows) March 10, 2011

That is the best compliment a gal could ask for…hah

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Pearl (Crunch and Chew) March 10, 2011

Angela, I swear your photography is getting better and better with every post! I stared at the first picture for a few minutes lol.

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Angela (Oh She Glows) March 10, 2011

thank you!

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Beach Bum Beauty March 10, 2011

The turd cupcakes gave the belly aching giggles!! The other recipes look gorgeous, an exciting to try the eggless recipes x

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The Mrs @ Success Along the Weigh March 10, 2011

Okay, I’m not the only one who saw those and though ‘dog turd topping’ but I’m sure they tasted far from it! ;-)

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Lily @ Lily's Health Pad March 10, 2011

What does it say about me that I’d eat that chocolate turd cupcake in a heartbeat??

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Zestful Lou March 10, 2011

This is PERFECT! I went vegan for lent and my birthday is this Saturday! Eeek! That means that I need a recipe good enough to please all my family and friends while still being vegan. Angela to the rescue! Thank you!

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Lindsay March 10, 2011

I just caught myself about to lick the screen. I’m making these this weekend (and you can’t stop me), but I’ll have to substitute for the almond extract because I might die if I eat it. No, really, that’s what happens when you’re allergic to nuts. :-)

I wonder how orange extract would be…orange and chocolate…*eyes glaze over*

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Kathleen @ KatsHealthCorner March 11, 2011

Your cupcakes are the cutest things ever! :D

xoxo
Kathleen

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Jill @ Vegan in the Kitchen March 11, 2011

These cupcakes look both adorable and sinful at the same time! I love how you got all “romance novel steamy” at the end describing cutting into the cake. LOL!

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Danielle March 11, 2011

These look amazing.. you’re just amazing at putting these recipes together!! Thank you for helping all of us eat healthier! You’re changing the world one day at a time! :) Would I be able to whole wheat pastry flour? White doesn’t agree with me :( THANK YOU!

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Angela (Oh She Glows) March 11, 2011

Thanks! I’m not sure how a different flour would turn out…my guess would be that they wouldnt rise quite as much. Goodluck!

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Zestful Lou March 13, 2011

I just made these for my 24th birthday! I made a couple adjustments, but they turned out great! I will be posting some pics soon! Thanks Angela!

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Jess March 14, 2011

Oh my gosh, nummmy!! These look delicious, and so pretty, too!

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Audrey March 15, 2011

I’m thinking about adapting this into a layer cake for my brother’s birthday. I noticed the original recipe calls for 1 teaspoon of vinegar and yours calls for 1 Tablespoon. Was this a typo or did you find that it worked better with more vinegar?

Thanks! This is an incredible post, by the way! :)

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Angela (Oh She Glows) March 17, 2011

nope that is not a typo :) enjoy!

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jackie March 17, 2011

This is my new favorite website!! I thought baking would be in the past trying to go vegan, boy was I wrong! I spend hours a day on your website (not kidding) I made these last week for my dad’s birthday and everyone love them. I didn’t tell them they were vegan until after because everyone gets weirded out and won’t try things if they know it’s vegan. My dad ate 2!

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Angela (Oh She Glows) March 17, 2011

that’s great!

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Audrey March 18, 2011

I made the original recipe for my brother’s birthday as planned, just doubling it for 2 layers, filling with raspberry preserves and topping with chocolate ganache–all vegan. My omni family loved it and it was so pretty! Thank you for the recipe inspiration. I’ve never made a vegan cake that turned out so well! :)

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Kendel @ Eating Abroad March 27, 2011

I made the chocolate cupcakes for my friend’s birthday yesterday along with another vegan vanilla cake. The chocolate was certainly the better of the two. How do you feel about creating a vanilla version of the chocolate cake? If anyone can do it, I know you can!

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nadine May 18, 2012

wow, they look so delicious! and the icing… can you send me one? thanks.

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Carly May 27, 2012

I am so excited to try this recipe! My son is egg-free, dairy-free, and has a texture aversion to bread like consistencies. The texture aversion is due to the fact that most bread like things have dairy and/or eggs so he doesn’t eat them very often. I am so excited to have found your blog (through a post on pinterest) and start trying your recipes! For the record, my son (who is 4 years old and tries to fit the word poop into every conversation because he knows it annoys me) saw the chocolate cupcakes, and when I asked him he said the frosting looked like ice cream! I told him you thought it looked like poop, and he laughed and said you were funny. I agree.

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Angela (Oh She Glows) May 27, 2012

haha too funny! I hope you both enjoy the cupcakes!

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Carly May 29, 2012

I made these as mini cupcakes today, and my son stole 3 off the cooling rack before they were even frosted!!!!! Thank you so much for a great recipe, they were delicious! Now I’m off to find a vanilla cupcake…

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Nichole July 16, 2012

My son has an egg and dairy allergy, and he loves chocolate, so these look nearly perfect! I’m thinking of making these for his second birthday party. Of course, I still have to contend with my husband’s gluten issues…do you think this would turn out alright with gluten free all purpose flour?

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Angela (Oh She Glows) July 16, 2012

Hey Nichole, That is a great question and I’m afraid I don’t know the answer! I will have to try it someday. My only suggestion is to scan through the comments and see if anyone mentioned making them GF. I hope it works out for you!!

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Liz July 18, 2012

Mixing with one hand and typing with the other. just dipped my finger in the icing and it is delicious! thank you sooomuch for the recipe! I used coconut oil instead of the buttery sticks and still amazing!!

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Ingie August 17, 2012

Hi there, I just want to say how lovely this recipe is! It’s one of the easiest, tastiest recipes for cupcakes I’ve tried. I made chocolate frosting instead of almond, and it was spectacular.
Thank you so much ^_^

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Emelyn August 17, 2012

Wow. These cupcakes are certainly the business. I realized that I actually knew how to make the batter from my childhood. We called it ‘Wacky Cake’ because it used vinegar. But I am SO GLAD I found it again! I’m always trying to entice people with yummy vegan treats, but no one ever believes how delicious they can be! Even my carnivorous brothers are begging me to makes these again. They were gone with 24 hours! My mother hates raspberries with chocolate, so I did 6 with the raspberry glaze, and then 6 with just dusted cocoa powder on top. She loved them! She even ate a raspberry one ;) Seriously, thank you so so much for sharing this amazing recipe!

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Anna August 31, 2012

The best Vegan Chocolate cupcakes I have EVER tried. I’m a professional pastry chef and this recipe is in close competition with my favorite non-vegan chocolate cake recipe! Sooo delicious!

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Emily September 18, 2012

I love these cupcakes! They are by far my favorite vegan cupcake recipe. However, I am wondering if I can somehow adapt this recipe to make red velvet vegan cupcakes? Would I just use the same ingredients for everything but add red food coloring?

Thanks for the help!!

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rachel October 2, 2012

These look awesome! I was wondering how they compare to the chocolate cupcakes from Vegan Cupcakes Take Over the World (if you’ve made those)? The ingredients are just slightly different, but these look like they rise better.

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LynnS December 2, 2012

lol! i discovered the truth about the chocolate frosting and that tip too! fortunately it was a trial run. the neighbor kids, my taste testers, had some wonderful giggles over it. :)

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Lumy December 9, 2012

Angela, excuse me but…what is that Earth Balance that you used? Is it like the butter but vegan? I am from Romania, and you can’t find that here, so I need to know what I could replace that with. Thanks a lot! :D They look impossibly amazing! :D

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Angela (Oh She Glows) December 10, 2012

Hey Lumy, Any dairy-free butter replacer should work!

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Nicole January 16, 2013

Deliciously moist cupcakes! I made a few changes ( being in Costa Rica I don’t always have the same ingredient options) I used Yuca flour. I also used a surprise cupcake pan which has a metal pin in the center of each cupcake tray to place a small chocolate bar or strawberry. Superb!! Thank you for all your amazing recipes that I am enjoying sharing with all my friends and family!

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Missy Spark January 16, 2013

These look loveely.. Im gonna try this recipe for my eggless cake eating friends! :)
Thanks for sharing! I came across this recipe on BABBLE

Missy Spark,
THE GOOD REVIEW

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Michelle January 26, 2013

Made these cupcakes several times now and I get RAVE reviews when I do! The chocolate is a look delicious and by far the best cupcake I have ever had. Everyone who takes a bite tries to figure out the secret to the frosting (almond extract). They know there is a little something making it special, but they are not sure what it is. Overall an outstanding recipe!! Thank you for another great one.

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Suniti January 31, 2013

Hi Angela! I made these cupcakes last year for my daughter’s birthday, and will be making them again. They were a huge hit! This time, I’d like to make half chocolate and half vanilla. Have you tried a vanilla version of this recipe? How would the recipe change? Thanks so much!

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Angela (Oh She Glows) February 1, 2013

Hey there, Yes I did try a vanilla batch and it turned out quite gummy. To be honest, I havent had any luck yet with a vegan vanilla cupcake recipe! So far they haven’t met my standards…

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