Black Cocoa Cupcakes (Vegan) (Edit recipe)

13 recipes
|
2 followers

Looking for a decadent, small batch treat that is easy to prepare and absolutely delicious? Give these black cocoa cupcakes a try. The recipe makes 6 super moist, super tender, chocolatey rich cupcakes topped with a luscious black cocoa buttercream. They come together with minimal effort and are dairy- and egg-free. The perfect dessert for a small gathering, sharing with your valentine or just treating yourself.

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

20

Serves: 6

Ingredients

Cupcakes

8.5 Tbsp All Purpose Flour
4 Tbsp Black Cocoa
4 Tbsp Cane Sugar
4 Tbsp Brown Sugar
2 Tbsp Olive Oil, (Light olive oil)
.66 tsp Baking Powder, (1/2 heaping tsp)
.33 tsp Baking Soda, (1/4 heaping tsp)
5.33 Tbsp Almond Milk, (any plant-based milk will work)
2.66 Tbsp Coffee, Brewed, (fresh, cold brew, or instant will work)
2.66 Tbsp Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
.5 tsp Vanilla Extract
.125 tsp Almond Extract
1 pinch Salt

Buttercream

2 cups Powdered Sugar
8 Tbsp Plant-Based Butter, (room temperature)
2 Tbsp Dairy-Free Whipping Cream, (needs to be cold)
4 Tbsp Black Cocoa
1 Tbsp Vanilla Extract

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To Prepare the Cupcakes: Pre-heat the oven to 350F. Prep your cupcake pan by greasing 6 cups or lining them with paper liners.
To a small bowl, combine the milk and coffee. Heat the mixture up (you want it hot to the touch) and add the black cocoa powder to it. Stir the mixture until well combined and set aside. We are letting the cocoa bloom, allow it to sit for at least 5 minutes.
To a small bowl, add the flour, salt, baking powder, and baking soda; whisk to combine and set aside.
To a medium bowl, add the cane sugar, brown sugar and oil: whisk until well combined – about 1 minute.
Add the yogurt, vanilla extract and almond extract. Whisk until well combined, about 30 seconds to a minute.
Add half of the flour mixture and half of the cocoa mixture. Stir to combine. Add the rest of the flour and the rest of the cocoa. Stir until well combined.
Divide the batter among your 6 cups and bake for 23 – 25 minutes. The tops should bounce back slightly, and a toothpick inserted should come back with just a few crumbs.
Allow the cupcakes to rest in the pan for about 10 minutes before transferring them to a cooling rack. The cupcakes are ready to frost when they reach room temperature.
To Prepare the Buttercream: To the bowl of a stand mixer, add the butter. Cream the butter on medium-high speed with a balloon whisk attachment for 2 to 3 minutes.
Add the powdered sugar and cocoa powder. Continue whipping on medium-high for another minute. ***I suggest sifting the powdered sugar and black cocoa powder before adding to the creamed butter.
Add the vanilla extract and heavy cream and continue whipping on medium high for another 3 minutes.
Fill a piping bag, fitted with the tip of your choice, with the buttercream. Pipe equal amounts of frosting over each of the 6 cupcakes.
Optional - Decorate with homemade caramel filled chocolate hearts.
The cupcakes are ready to be served once they are frosted. Store the cupcakes in an airtight container at room temperature.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	450
Fat:	20 g
Carbohydrates:	65 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	241 mg
Fiber:	0 g
Sugars:	53 g
Sugar Alcohol:	0 g
Calculated per serving.

Shop our Market

Shopping on FoodSocial supports our recipe creators and trusted brands. Items arrive in 3-5 days.

Ingredients include paid links.