Easy Chocolate Cupcakes with one front and center and two behind, off kilter. Chocolate chips are peeking out of the sides of the cupcake and it's sitting on a blue and white paper polka dot muffin cup.
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5 from 1 vote

Easy Chocolate Cupcakes

Easy Chocolate Cupcakes have three textures of chocolate.
Course Dessert
Cuisine Cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 Cupcakes
Calories 286kcal
Author Ginny McMeans

Ingredients

For the Chocolate Frosting:

Instructions

  • Place cupcake liners in 10 cupcake tins.
  • Mix the vegan egg substitute and set aside. Follow package directions or use any of your favorite substitute.

For the Cupcakes:

  • In a large bowl add the nondairy milk, coconut oil, vegan egg substitute, sugar and vanilla extract.
  • Beat at medium speed with an electric mixer for about a minute or two until well mixed. Scraping down a couple of times.
  • To the same bowl add the flour, cocoa powder, instant coffee, baking soda, cinnamon, and salt.
  • Mix until well blended, scrapping down the sides.
  • Evenly divide the batter between the 10 cupcake tins.
  • Bake at 350° for 15 minutes.
  • Let cool completely before frosting.

For the Frosting

  • While the cupcakes are baking, make the frosting.
  • Cream the powdered sugar and vegan butter together.
  • Add the remaining ingredients and mix well.
  • Spread a big dollop of frosting on a cupcake and spread around. Tap the top with a clean knife to get the little peaks.
  • Sprinkle with any sprinkles colors that you like.

Nutrition

Serving: 1Cupcake | Calories: 286kcal | Carbohydrates: 46g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 143mg | Potassium: 142mg | Fiber: 3g | Sugar: 32g | Vitamin A: 45IU | Calcium: 35mg | Iron: 1.3mg