Best Plant Based Chocolate Cupcake Recipe
Cupcakes have become a birthday tradition in my house (mostly because our girls prefer them over traditional cake). We always have so much fun discussing what flavor we want for our special days & the talk often starts weeks if not months before the actual day comes.
My husband requested chocolate cupcakes this year, so I delivered with these yummy plant-based beauties! They are a much healthier option than traditional cakes and so quick and easy to make. My husband even said this batch/recipe was the best I’ve ever made, so I thought I should share.
I always recommend using organic ingredients if possible!
Vegan Chocolate Cupcake Blender Batter
-3 c. Oats
-2 c. Plant Milk
-1/4 c. Cashews
-1/2 c. Maple syrup
-1/2 c. Cacao powder
-1 tbsp baking soda
-1 tbsp. Vanilla extract
-1/2 tsp. Himalayan pink salt
Preheat oven to 375. Put all ingredients in a blender on high until smooth. Pour into liners in a muffin tin and bake for 25 minutes. Cool before frosting.
Vegan Chocolate Icing
-4 c. Powdered Sugar
-4-5 tbsp plant or nut milk
-3 tbsp vegan butter, highly recommend miyokos creamery
-2 tbsp cacao powder
-2 tbsp vanilla extract
Whip all ingredients in a mixer or with a hand mixer in mixing bowl on high until a smooth frosting-like consistency. An extra dash of plant milk may be necessary!
Which do you prefer? Cake or cupcakes?
XOXO
Christine
These look freaking amazing!!! Going to give them a whirl for sure
Yay! Let me know how it goes girl!
Great recipe and beautiful photos. Thank you for sharing them and the recipe!
Thank you so much! You are so welcome. ā„ļø
Looks absolutely amazing Christine! Iām sure your husband is happy and … probably will ask you to cook some more, since they are so so wonderful š
Thanks so much! They are requested oftenš
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