Good morning! I hope your week is going well so far. It has flown by on my end. I’m back with a recipe today, and will be posting my 20 Weeks pregnancy update later today and Friday FAQs tomorrow.
As you may know, I’ve been busy revamping reader-favourite blog recipes and shooting new photography for the Oh She Glows Recipe App. As I re-test old favourite recipes, I often find myself improving upon them in various ways (such as easier-to-follow directions, better tips, the addition of metric units of measure, or simply by creating something that tastes even better!). I kept saying that I wished there were a way I could share with you guys both what I’m up to and the recipes I’m revamping! Then it dawned on me…well, why don’t I just share quick, mini posts doing just that? Initially, I brushed the idea off because I’ve never done “bite-sized” posts before, but it could be fun. With summer quickly approaching, short and sweet posts might be nice here and there! So why not turn it over to you, dear readers, and see if this is something you’d be into?
Basically my idea is this: I pop in with a mini recipe post sharing a recipe that I’ve revamped (or, occasionally, a new quick and easy recipe I’ve added to the app) along with one or two new photo(s). There will be a brief hello/update from me, and then the recipe! Boom. Bob’s your uncle. (Wait, do people say that anymore? lol) Anyway, I’d love to hear what you think!
I’m kicking off today with my all-time favourite vegan chocolate cupcakes from way back in 2011. I had a major craving for cake last week (thanks Shari!), so this seemed like the next logical recipe to revisit. I ended up streamlining the written directions/ingredient list, adding metric units of measure (weight/volume), and pairing the cupcakes with a salted buttercream frosting. I also tested a gluten-free version (using Bob’s Red Mill 1:1 flour), however I wasn’t happy with the outcome (the cupcakes were quite dense). I think I’ll have to work on a custom gluten-free flour blend in the future!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Fail-Proof Vegan Chocolate Cupcakes
Yield
12 cupcakes
Prep time
Cook time
Total time
These are my go-to, never-fail vegan cupcakes! They are the perfect cupcake for all of your celebration needs. You won't believe it when you see how much they rise while baking. I top them with a layer of salted buttercream and sprinkles for a festive twist. They never last long! For the fluffiest cupcakes use all-purpose flour, however the recipe is pretty forgiving so feel free to use white spelt flour or whole wheat pastry flour in a pinch (bake times may change slightly). Recipe updated from my 2011 version.
Ingredients
For the cupcakes:
- 1 cup (250 mL) unsweetened almond milk
- 1 cup (220 g) natural cane sugar
- 1/3 cup (80 mL) grapeseed oil*
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure vanilla extract
- 1 1/2 cups (210 g) unbleached all-purpose flour
- 1/3 cup (27 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
For the salted buttercream:
- 1/2 cup (100 g) vegan butter**
- 1/2 teaspoon pure vanilla extract
- 2 cups (250 g) powdered icing sugar, sifted if necessary
- 1 1/2 to 3 teaspoons unsweetened almond milk, as needed
- 1/4 teaspoon fine sea salt, or to taste
- Sprinkles, for decorating***
Directions
- Preheat oven to 350°F (180°C) and line a cupcake tin with 12 cupcake liners.
- For the cupcakes: Add the milk, sugar, oil, vinegar, and vanilla into a large mixing bowl. With electric mixers, beat the wet ingredients on low speed until combined.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no clumps remain.
- Gradually add the dry flour mixture to the wet ingredients and beat just until smooth and no patches of flour remain.
- Spoon the batter into the cupcake liners, about two-thirds full for each.
- Bake for 20 to 24 minutes, or until the cupcakes slowly spring back when pressed gently with a finger. A toothpick inserted into the centre should also come out clean. Cool the cupcakes on a cooling rack.
- For the buttercream: In a large bowl, beat the butter and vanilla with electric beaters until light and fluffy.
- Add the icing sugar, gradually, while beating on low speed. Now, add in the milk to thin it to your desired consistency, while gradually increasing the speed. I add a teaspoon at a time. If at any point you add too much milk and the buttercream becomes runny, simply add more icing sugar to thicken it back up. You want a nice spreadable consistency that is not runny.
- Add the salt to taste and beat again to combine.
- Once the cupcakes are completely cool, spread a thick layer of frosting on top of each, followed by a generous amount of sprinkles. Enjoy!
- Leftover cupcakes will keep for a couple days in a sealed container, or you can freeze them for up to 1 month. I freeze them uncovered at first and then once they are frozen solid, I wrap each cupcake individually in foil. Then I place all of them into a large freezer zip bag, pressing out all the air.
Tip:
- * You can also use melted coconut oil in this recipe, however make sure that all of your ingredients are at room temperature (no cold milk!) to prevent the coconut oil from hardening upon contact.
- ** I use soy-free vegan buttery spread (by Earth Balance), however feel free to use any kind of butter you prefer.
- *** Look for natural sprinkles (without artificial dyes), such as "Let's Do Organic" brand.
These are so good…and easy to make. My 11-year-old daughter has made them a couple of times, and I have requested them for my birthday in a few days. ;)
Hi Angela, Thanks so much for the revamped recipe! One question – will the recipe translate into a cake? Thanks!
Hi Sandy, this cake recipe is super versatile! I’ve had success baking it many different ways, and it will definitely translate well into a cake. In fact, in The Oh She Glows Cookbook I have a recipe for a double-layer vegan chocolate cake (with instructions on how to make it into a sheet cake, too), which was adapted from these cupcakes.
Hi! Just wondering if I can use canola oil instead of grapeseed oil?
Looking forward to making these! :)
Hey Jo, I haven’t tried the recipe with canola oil myself, but as both canola oil and grapeseed oil are neutral-tasting oils, I think the substitution should work out well for you! You could also try using melted coconut oil in this recipe; just make sure that all of your ingredients are at room temperature to prevent the coconut oil from hardening upon contact.
Can you make these with a gluten free flour or non-wheat flour?
Hi Clarissa, I tested a gluten-free version (using Bob’s Red Mill 1:1 flour), but I wasn’t totally happy with the outcome: I found the cupcakes to be quite dense. A custom GF flour blend for this recipe is definitely something I want to play with more in the future! But, that said, I believe a reader or two tried it with gluten-free flour (I’m not sure of brand/type) and enjoyed their results. So if you decide to experiment yourself, I’d love to hear back!
Hi Angela,
I’m wondering if if I could substitute coconut milk for the almond milk. My son’s girlfriend is allergic to nuts.
Hi Anne, I think most non-dairy milks would work in this recipe!
Made these today, except made icing chocolate also. Very good and they did rise and no fall, yay will be making more.
Oh, I bet that was delicious, Karen!
Hi Angela, I made these for my husband’s birthday today with two small modifications: I used soy milk instead of the almond milk and canola oil instead of grapeseed. We enjoyed them, but the frosting was way too sweet and we didn’t taste the salt. Next time I would reduce the amount of sugar with half cup. By the way, thanks for adding metrics – it’s so much easier to just weigh the ingredients as I add them to the bowl!
Thanks so much for the feedback, Selma! :)
These were a total lifesaver. I made them for my daughters 2nd birthday to take to daycare where they have a dairy & egg free kid. She normally just gets ‘a defrosted treat from the freezer with some sprinkles’ and I was told not to worry, but that broke my heart! I added some dutch pressed cocoa to the icing and omitted the salt and added some gorgeous vegan edible butterflies at the end – the kids and carers thought they were excellent and some of the carers even went without so they could freeze a few extra for the child with allergies, who was beside herself that she got to eat the awesome cupcakes too. This is a fantastic recipe and tastes absolutely delicious.
I made this recipe last night and brought it into the rehab team that I work with in a local hospital. I have no cupcakes left…people came back for seconds. My co-workers definitely approved. I used coconut oil instead of grapeseed oil, I didn’t add salt in my frosting (mostly because I forgot), and I used mini-chocolate chips instead of sprinkles.
I’m so glad that the cupcakes were a hit, Angela. What a lovely thing to do!
Amazing recipe, I should try this too! Love your recipe!
If I don’t have electric beaters can I just whisk it? And is powdered sugar the same as powdered icing sugar?
This is the first time ever that I am trying to make cupcakes… this was a n absolute success!My kids loved it, my husband loved it and of course me too?
I’m so happy to hear they were a hit, Silvia!
I made these this past week for my high school class and everyone loved them! I subbed white-wheat flour for the all-purpose for extra nutrition and they turned out great :)
Also subbed coconut oil for grapeseed and made sure to beat quickly before it started to solidify, there were small chunks of the oil but it didn’t effect the overall recipe!
So glad to hear the cupcakes turned out well with the swaps! I’m happy they were a hit with your class, too :)
I made these yesterday just because I was feeling like baking something and I had most the ingredients at home. They turned out really great. I used 50grams of vegetal butter instead of the grapeseed oil since I didn’t have any, and they were still great (: Thank you for the recipe!
do these freeze well?
Hey Diana, Yes – these ;eftover cupcakes freeze great for up to 1 month. I freeze them uncovered at first, and then once they are frozen solid, I wrap each cupcake individually in foil. Then I place all of them into a large freezer zip bag, pressing out all the air.
These were sooo yummy! Just made them today and I can’t wait to share them with my mom’s daycare kiddos tomorrow (:
Aw, I hope they love them!
Yumm!!! I tried these with the President’s Choice Gluten Free All-Purpose flour blend and they turned out great! Not too dense at all! I’m serving them tomorrow for New Year’s Eve! Hopefully I don’t test too many more before then! :P Happy New Year!
My kiddo’s requested cupcakes for his 4th birthday party this weekend. Your chocolate almond cupcakes were SO easy and a HUGE hit last year, so we’re looking forward to making these this week. I noticed a cupcake-cake at the bakery the other day where all the cupcakes were bound together by a flat layer of icing. I’m going to give this a whirl then add a little birthday note and some sprinkles on top. Should be delicious. Thank you Angela!!
That sounds like such a neat way of serving the cupcakes, Tana! I’d love to hear how the end result turns out. I hope your little guy enjoys them and has a great day! :)
OMG, these are delicious!! I reduced the sugar by 1/4 cup, rose beautifully, fluffy & moreish! This recipe is a keeper! Thanks Angela!
Wondering if you’ve tried making this recipe as a cake? It looks sooo dreamy and I’m hoping your answer is yes
Yes! :) This cake recipe is super versatile and can easily be made as a cake. In fact, my recipe for chocolate cake in The Oh She Glows Cookbook was adapted from these cupcakes.