It’s national chocolate cupcake day! I’ve cracked the recipe for a vegan cupcake that’s perfect every time. You know my penchant for adding vegan sour cream to baked goods, well I did it again and it works spectacularly in this decadent yet not too sweet cupcake. Frostings are so sweet that I prefer a deep dark chocolate flavor that’s not overly sweet so I hope you feel the same!
One ingredient you should invest in is a good Dutch-processed cocoa powder. You can find Droste brand in a lot of stores, but I buy big bags on Amazon. This type of cocoa powder is different than regular cocoa powder and has a deeper chocolate flavor and intensity. You can visit my Amazon store here to order the kind I like to use. Please note that I make a small commission from Amazon affiliate link sales and it helps me continue the blog and bring amazing recipes to you. Win win!
These cupcakes are food with any type of frosting (or even plain!), but I went with cookie butter this time as it’s so good! It’s called Speculoos in some stores or there’s the benchmark Biscoff brand sold in a lot of retailers. It’s the number one selling item at Trader Joe’s year after year and for good reason! If you’ve never had it, try it. Trust me. It’ll change your life.
This recipe makes a standard dozen, but could make 6 jumbo cupcakes or 18-24 mini cupcakes. I always use liners and the “If You Care” brand unbleached natural liners are my favorite.
Perfect Vegan Chocolate Cupcakes with Cookie Butter Frosting
12
servings15
minutes20
minutesThese are the best vegan chocolate cupcakes that are perfect every time. Paired with a decadent cookie butter frosting, they’re a little piece of heaven.
Ingredients
- Cupcakes
1/2 cup vegan butter, room temperature
2 oz bittersweet chocolate, chopped
1/2 cup Dutch-processed cocoa powder
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
6 tablespoons aquafaba (liquid from canned chickpeas)
1 teaspoon vanilla extract
3/4 cup vegan cane sugar
1/2 cup vegan sour cream
- Cookie Butter Frosting
1/4 cup vegan butter
1/3 cup cookie butter spread
1 teaspoon vanilla extract
2 cups confectioners sugar
2-3 tablespoons vegan milk
Directions
- Cupcakes
- Microwave the vegan butter, bittersweet chocolate, and cocoa powder together in a microwave safe bowl until melted and smooth. This could take anywhere from 1 to 2 minutes depending on the strength of your microwave. Better to undercook and stir until all the chocolate melts than to burn it. Set aside to cool until just warm to the touch.
- Preheat your oven to 350°. Use cupcake liners to line a 12 cupcake baking pan. Whisk the flour, baking powder, baking soda, and salt together in a large bowl and set aside.
- Add the aquafaba, sugar, and vanilla together in a bowl of a stand mixer or standard large bowl. Mix together for 1 to 3 minutes until well combined. Add the melted cocoa mixture and mix well.
- Add 1/2 of the flour mixture over the batter and mixing. Add the sour cream to the batter and mix well remembering to scrape down the sides after each ingredient is added. Add the remaining half of the flour mixture and mix well. The batter should be silky and slightly thick.
- Fill the cupcake liners about 2/3 full. Bake until a wooden skewer or cake tester comes out clean about 18 to 22 minutes depending on your oven.
- Let the cupcakes cool completely before frosting.
- Frosting
- Add the vegan butter and cookie butter to a large mixing bowl. Mix with a hand mixer or by hand until combined and light and creamy. Add the vanilla and mix well.
- Add the powdered sugar and mix until combined. Add the vegan milk one tablespoon at a time until a thick frosting consistency develops.
- Frost each cupcake by hand or with a pastry bag and decorate with a speculoos cookie if desired.
Notes
- You can buy cookie butter in a lot of stores including store brands at Trader Joe’s and Walmart.
- To ensure sugar is vegan, always buy organic if possible.
- You can use another vegan egg substitute if you prefer like flax eggs.
Did you make this?
Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan
Pin this recipe!
Follow @bigboxvegan on Pinterest
Like Big Box Vegan on Facebook!
Follow us on Facebook
