World of Vegan Cupcakes With Matcha Buttercream Frosting

World of Vegan Cupcakes With Matcha Buttercream Frosting

Featured in World of Vegan



Vegan Chocolate Cupcakes

These vegan chocolate cupcakes are absolutely to die for. A chocolate base combined with the vanilla matcha frosting is a match-a made in heaven!  

 Course Dessert
 Prep Time 20 minutes
 Cook Time 25 minutes
 Total Time 45 minutes
 Servings 12 Cupcakes

Ingredients

Chocolate Cupcakes

  • 1 1/2 cups of all-purpose flour
  • 1 cup of granulated sugar
  • 1/4 cup of cocoa powder
  • 1 teaspoon of baking soda
  • pinch of salt
  • 6 tablespoons of vegan butter melted but not hot
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of vanilla extract
  • 1 cup of water room temperature

Instructions

  1. Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners and set it aside.

  2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large mixing bowl and set aside. 

  3. Gently melt the vegan butter until it is just melted, but don't let it get hot. 

  4. Add the melted vegan butter to a small bowl, along with the apple cider vinegar and vanilla extract and mix it to combine.

  5. Create a well in the dry ingredients and pour in the liquid ingredient mixture. Before mixing, pour all of the water on top as well. 

  6. Gently fold the ingredients together with a spatula until it's combined. The batter will appear slightly bubbly. If there are any clumps you can work them gently with a whisk if needed. 

  7. Distribute the batter evenly between the cupcake liners. 

  8. Bake the cupcakes for around 22 - 30 minutes, until a toothpick inserted comes out clean. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

  9. Store the cupcakes in the fridge or at room temperature for up to a few days.