The Vegetarian Resource Group Blog

For Valentine’s Day: Moist Chocolate Cupcakes with Vegan Buttercream!

Posted on February 10, 2011 by The VRG Blog Editor

Excerpted from: Vegans Know How to Party
OVER 465 VEGANS RECIPES, INCLUDING DESSERTS, APPETIZERS, AND MAIN DISHES
By Chef Nancy Berkoff, RD

Purchase a copy for $25.00 here

Moist Chocolate Cupcakes with Vegan Buttercream

Moist Chocolate Cake

Makes one 9 x 13-inch pan (8 large servings) or 24 cupcakes

3 cups all-purpose flour
2 cups sugar
2 Tablespoons baking soda
1 Tablespoon salt
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
1 Tablespoon vanilla extract
2 Tablespoons white vinegar
2 cups water
Vegetable oil spray

Preheat oven to 350 degrees. Mix the dry ingredients in one bowl and then add the wet ones, and mix until smooth and well combined. Spray pans and pour into a 9 x 13-inch pan or 24 cupcake tins. Bake at 350 degrees for approximately 20-25 minutes (cupcakes) or 50 minutes (9 x 13-inch pan). Test with a toothpick to make sure center is baked. Cool cake and ice with your favorite frosting.

Total Calories Per Serving Cake: 557
Total Fat as % of Daily Value: 31%
Protein: 6 gm
Fat: 20 gm
Carbohydrates: 89 gm
Calcium: 14 mg
Iron: 1 mg
Sodium: 1817 mg
Dietary Fiber: 3 gm

Vegan Buttercream Frosting

Makes 2 cups or 8 servings

1/2 cup softened vegan margarine
1/4 cup soy, rice, or almond milk
3 cups powdered sugar
1-1/2 Tablespoons vanilla extract

Using an electric mixer or in a large bowl with a hand held mixer, place the margarine and milk, and cream them together. Add half of the powdered sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.

Variations:

For a Berry Frosting, add 1/4 cup mashed fresh or frozen berries, such as raspberries, strawberries, or blueberries.

For a Chocolate Frosting, add 1/2 cup cocoa powder or 1/3 cup melted vegan chocolate chips.

For a Coffee Frosting, substitute cold coffee or espresso for the milk in the recipe.

You can also stir in chopped nuts, chopped vegan chocolate, shredded coconut, or chopped fruit into the basic Vanilla Buttercream Frosting recipe to create additional variations.

Total Calories Per Serving (not variations): 278
Total Fat as % of Daily Value: 17%
Protein: <1 gm
Fat: 11 gm
Carbohydrates: 45 gm
Calcium: 11 mg
Iron: <1 mg
Sodium: 95 mg
Dietary Fiber: <1 gm

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3 to “For Valentine’s Day: Moist Chocolate Cupcakes with Vegan Buttercream!”

  1. Anthony says:

    These tiny desserts must be good for next Monday night. However, I personally prefer to use the avocado butter-cream as the frosting on top. Go check this recipe out.
    http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/chocolate-avocado-cupcakes-with-avocado-buttercream-frosting

  2. Jenny says:

    Hi I tried this recipe tonight and consistency of cake is wonderful but it has a bitter aftertaste. The batter did not taste bitter and I’m certain the proportions are correct. Any thoughts? We slathered extra frosting to mask the bitterness and it almost works but I wouldn’t say they are delicious.

  3. Jenny says:

    Ok so I’ve consulted others and shared your recipe post. Survey says too much baking soda! Can you suggest an adjusted amount or was this a typo? Otherwise the recipe is great.



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