February 13, 2018
Let me let you in on a little secret: growing up I was never a chocolate person. M&M’s? Not a fan. Hershey bars? Underwhelming. I was always in to the fruitier side of life: strawberry ice cream, sour watermelon candy: now those are the things I can get down with. As I got older, however, my taste preferences changed and damn am I happy about it. While I’m still not in to milk chocolate, I love all things dark and delicious…which is where these chocolate vegan cupcakes come in. When I think of baked goods, decadent and rich flavors always come to mind.
These death by chocolate vegan cupcakes are rich, satisfying, and just the right amount of sweetness you need in your day. Their chocolate flavor is perfectly dark coming from cocoa powdered and melted chocolate chips. Naturally vegan, dairy free, and nut free, this recipe is great for your allergy-plagued friends (cough cough: me) & they can easily be made gluten-free by subbing out one flour for another. Since I myself follow a plant-based diet and know how frustrating it can be to have to make a million changes to a recipe, I try to make all of the recipes I share all inclusive so that they can work for any diet.
These babies are perfect for birthdays, holidays, or anything in between. They can also be made into a cake easily by doubling the recipe and simply cooking the batter in a cake pan. This chocolate vegan cupcake recipe has quickly become one of my favorites because of its versatility and fail-proof deliciousness. Hope you guys enjoy, let me know how you liked them.
Death By Chocolate Vegan Cupcakes
Yields: 12-14 cupcakes
Chocolate Buttercream Frosting:
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