Vegan Chocolate Cupcakes with Buttercream Frosting

Made these for Anna’s birthday and we have been making them ever since! Super easy, adaptable and delicious!

Adapted from recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Makes 8 cupcakes

Ingredients

• 3/4 cup water

• 1/4 cup coconut/oatmilk yogurt

• 1/4 cup melted coconut oil

• 2 tsp pure vanilla extract

• 1 tsp apple cider vinegar

• 1 cup flour

• 1/4 cup unsweetened cocoa powder

• 3/4 cup raw sugar

• 1/2 tsp salt

• 1/2 tsp baking soda

Preheat the oven to 350 F. Grease cupcake tins. In a large bowl, whisk first 5 ingredients. Next, mix remaining ingredients in a smaller bowl. Pour wet into dry, and mix (I used my hand mixer). Fill u1/2 to /3 as they do pop up. Bake 18 minutes — cool — frost with…

Buttercream Frosting
Adapted from Minimalist Baker

• 1/2 cup vegan butter

• ½ tsp vanilla extract

• 3 cups sifted organic powdered sugar

• 4 Tbsp coconut or oat milk

How to:

Mix softened vegan butter with vanilla and slowly add icing sugar. Add cream — too thick? add more cream. Too thin? Add more sugar. I used a piping bag (you can find them in most grocery stores and kitchen supply stores) but you can just use a knife and swirl it on. Cupcakes are best when you get the perfect cake-to-icing ratio down. Don’t skimp — it is cake after all!