Vegan Cake Recipes: Chocolate Cupcakes with Berry Buttercream Frosting

May 8, 2015
Mother's Day is only a couple days away so get your baking utensils ready and try out this decadent and (semi) guilt free recipe that any mom will go head-over-heels for. The cupcake alone is super rich, moist, and chocolatey while the berry buttercream frosting is so sweet and "berry" flavorful! What better way of showing your appreciation for those amazing moms out there then by baking irresistible vegan chocolate cupcakes with berry buttercream frosting? I hope you all have an amazing Mother's Day filled with love and hopefully these cupcakes will bring comfort and joy on this special holiday! xx
Vegan Chocolate Cupcakes with Berry Buttercream

Vegan Cake Recipes: Chocolate Cupcakes with Berry Buttercream Frosting

Recipe Type: Sweets
utensils YIELDS 12 cupcakes or 24 mini cupcakes
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  • 1 cup Whole wheat flour
  • 1/3 cup Cocoa powder
  • 3/4 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/4 tsp salt
  • 1 tsp Ground cinnamon
  • 1 tbsp (Optional) Instant coffee powder
  • 1 cup Any plant milk (soy, almond, hemp, etc.)
  • 1 tsp Apple cider vinegar
  • 1/2 cup Raw cane sugar
  • 1/3 cup Vegetable oil or Coconut oil
  • 1 tsp Vanilla extract
  • 1 tsp Almond extract
  • 1/3 cup Fresh raspberries and strawberries, diced
  • 1/2 cup Vegan margarine
  • 3/4 cup Non-hydrogenated vegetable shortening
  • 3 - 4 cups Powdered sugar
  • 1 tsp Vanilla or Almond extract
  • 1 cup Whole wheat flour
  • 1/3 cup Cocoa powder
  • 3/4 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Ground cinnamon
  • 1 tbsp (Optional) Instant coffee powder
  • 1 cup Any plant milk (soy, almond, hemp, etc.)
  • 1 tsp Apple cider vinegar
  • 1/2 cup Raw cane sugar
  • 1/3 cup Vegetable oil or Coconut oil
  • 1 tsp Vanilla extract
  • 1 tsp Almond extract
  • 1/3 cup Fresh raspberries and strawberries, diced
  • 1/2 cup Vegan margarine
  • 3/4 cup Non-hydrogenated vegetable shortening
  • 3 - 4 cups Powdered sugar
  • 1 tsp Vanilla or Almond extract
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Directions

1. Preheat the oven to 350 F.
2. Sift and combine the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and coffee powder in a large bowl, then set aside.
3. Whisk the plant milk and apple cider vinegar together in a medium bowl for about 30 seconds, then set aside for a few minutes. Add the sugar, oil, vanilla and almond extract and beat for a few minutes with an electric mixer until combined.
4. With the dry mixture, create a well in the middle and pour in the wet mixture while slowly mixing with a whisk until well-combined. Place paper cupcake holders in the pans and pour the cupcake mixture 3/4 of the way; giving a bit of space for them to rise while baking.
5. Place in the oven for about 15 – 18 minutes for regular sized cupcakes and 10 minutes for the mini sized cupcakes. If the toothpick comes out clean when you check, that means they’re ready to cool!
6. When the cupcakes are done, let them cool for about 15 minutes before frosting.
7. In a large bowl, beat the vegan margarine and vegetable shortening until fluffy (about 5 to 8 minutes).
8. Then add the powdered sugar while beating with an electric mixer 1 cup at a time. After the second cup, add in the extract and berries, and then add the rest of the powdered sugar. Keep beating for about 8 more minutes or until fluffy.
9. Now you’re ready to frost the cupcakes after they’ve completely cooled.
Enjoy!! 🙂

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Jess is health nut and food adventurer who follows a plant-based lifestyle for the past 2 years. It's her passion and dream to one day help as many individuals live a healthy active lifestyle with balance and wellness. She hopes that these delicious raw vegan/vegan recipes will help open up new possibilities to create and cook guilt free goodness. Follow Jess on Instagram @plantbasedbrownie. Also, please check out and subscribe to her YouTube channel for delicious raw vegan recipes and vegan related videos @plantbasedbrownie. "The soul is the same in all living creatures although the body of each is different" ~ Hippocrates

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