Vegan Chocolate Cupcakes
Ingredients
The Cupcakes
-
250
grams
gluten-free 1:1 flour
-
2
teaspoons
baking soda
-
1
teaspoon
baking powder
-
¼
teaspoon
salt
-
⅔
cup
Dutch-processed cocoa powder
-
1 ¼
cups
granulated sugar
-
1
cup
pure pumpkin puree
-
2
teaspoons
vanilla extract
-
½
cup
melted refined coconut oil or avocado oil
-
1 ¾
cups
dairy-free/vegan buttermilk
The Frosting
-
13
ounces
coconut cream
-
⅓
cup
powdered sugar or powdered sugar substitute
-
½
teaspoon
vanilla extract
-
2
tablespoons
unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cocoa powder, and sugar.
- In a larger bowl, combine the pumpkin puree, vanilla extract, oil, and buttermilk.
- Gently add the dry ingredients to the wet ingredients and mix until a thick, smooth batter forms.
- Spoon the batter into a prepared muffin pan until each cup is ⅔ to ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the chilled coconut cream, powdered sugar, vanilla, and cocoa powder until fluffy.
- Transfer the frosting to a piping bag and decorate the cupcakes.
Nutrition Facts (estimated)
Servings
15-16 cupcakes
Calories
202
Total fat
7.6g
Total carbohydrates
34.5g
Total protein
1.8g
Sodium
216.1mg
Cholesterol
0mg
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