April 12, 2011

Super Moist Chocolate Cupcakes with Buttercream Frosting

I know. I know. Terrible picture. I didn't have a ton of time to take a good picture since I was busy with setting up the shower and decorating. I'll have to take a better picture of these the next time I make them!

Hopefully you all follow me on Facebook! If you do, then you know that I hinted (or sort of flat out said) that I was working on a new chocolate cupcake recipe! I also uploaded a picture of my garden I started that looked a little like chocolate cupcakes, but was really just dirt. The mind sometime plays dirty tricks doesn't it? One second you think you're getting a picture of yummy cupcakes, the next second you find out it's dirt. So I'm sorry about that!

The first couple times I made these they were a little too wet for my liking, so I fooled around with the measurements and oven temp until they came out just right! If you look at the ingredients and you notice that there's coffee in here, don't worry! These aren't coffee flavored cupcakes (note to self: make chocolate coffee cupcakes). I learned from Ina Garten that adding a little coffee to chocolate dishes brings out the flavor of the chocolate. I'm pretty sure she's dead on since everyone who tried these said they were amazing! My sister even said they were "bomb", which is a good thing. I was so nervous serving them at my friend's baby shower! It was my first time serving a vegan dessert to all of my friends (and some strangers!) and luckily they all loved them! I also served my Perfect Vanilla Cupcakes which went over really well too!

Makes 16-18 cupcakes

Cupcake Ingredients:
  • 1 1/3 cup all purpose flour
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 3/4 cup cocoa
  • 3/4 tsp instant coffee (not coffee grounds, but instant coffee)
  • 1 1/2 cups sugar
  • 3 tbsp melted margarine
  • 1/2 cup unsweetened smooth applesauce
  • 3/4 tsp vanilla
  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar

Preheat the oven to 350F.

Sift together the flour, baking soda, baking powder, cocoa, instant coffee, and sugar.

Blend together the melted margarine, applesauce, vanilla, and vinegar with a hand mixer. Add the dry ingredients to the wet mixture in 3 batches, alternating with the non-dairy milk.

Put cupcake liners in your cupcake pan and spray with a non-stick cooking spray. Fill the liners 2/3 of the way full and bake for 15-17 minutes until a toothpick inserted into the middle comes out clean!

Buttercream Frosting Ingredients:
  • 1/2 cup vegan shortening
  • 1/2 cup margarine
  • 3 1/2 cups sifted powdered sugar
  • 1 1/2 tsp vanilla
  • 1/4 cup non-dairy milk

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.


  1. I really want to try these. I think your picture looks yummy. I really don't want to add the coffee. Is there something else I could substitute for it?

  2. It's such a small amount that if you didn't want to add it, it shouldn't affect the recipe!

  3. Don't worry about the picture, the cupcakes still look delish! Now I'm going to have to bake some today. Yum :)

  4. I've been looking for a good vegan frosting that doesn't "melt." From the pictures, it looks like this one will work, can't wait to try it!

  5. This frosting really held up great! Even after a couple days it still looked that pretty!

  6. hey matthew! i have been silently stalking your blog for awhile now (you are adorableee!) but i just had to post on this particular cupcake recipe. i've been a vegetarian since i was like 8 - i'm 23 now - and eat vegan when i'm not eating my own cooking. anyway- i'm currently getting my masters in social work and i'm taking a policy class. while everyone else is analyzing policies about healthcare and the welfare system, i've used this opportunity to educate my non-veg classmates on animal welfare issues. (yay!) anyway, for our last class, we were all supposed to bring a dish, and i decided i would make these cupcakes. they were really easy to make and surprisingly really flavorful..also they are moist and the frosting is smooth and just sweet enough. i made them the night before and they were just as good and still moist for the next night. everyone in class ate them up without even knowing they were mine..when i told them they were vegan they didn't believe me! everyone asked for the recipe and i referred them to your blog ;) ANYWAY- i think you are awesome and funny and i look forward to reading more and trying more recipes! --sophie

  7. Awww! Thank you so much! That means so much to me! I'm so glad they turned out great for you and your class! Now they know Vegan desserts are just as good (and sometimes better) than non-vegan desserts, right?

  8. Matthew, these look delicious. I'm new at vegan cooking. Would like to make these for my sister's bridal shower. She's vegan. Could I replace the applesauce with oil (how much?). for non-dairy milk do I use soy milk or is there something called non-dairy milk? Thanks.

  9. Cheryl - Thank you! I'm sure you sister is going to love them! I'm not sure about using oil instead of applesauce since they're completely different textures. I did a little search online and it looks like you can substitute them 1 for 1. Meaning you can use 1/2 cup oil instead.

    Also, non-dairy milk just means any milk that doesn't actually come from an animal. Some people use soy milk, rice milk, almond milk, hemp milk, coconut milk, or any of the other non-dairy milks on the market! Any of them will work in this recipe!

    If you use oil, could you come back and let me know how it works? I would love to know! Thank you!! I hope your bridal shower goes well!

  10. My kids wanted to bake chocolate cupcakes...searched your site and found these. They are baking in the oven as I write to you! The batter is delicious :) Skipped the coffee - didn't have instant - but added mini chocolate chips! My kids are like little puppies waiting for the first batch to come out of the oven. Thank you!!!

  11. All-American Veg - I hope you all like them! These are seriously the best chocolate cupcakes I've ever had! I need to take a better picture of them though!

  12. They are Amazing!!! I "hid" them on a high kitchen shelf so they aren't so easy to grab. I posted a pic on my FB page if you want to see how mine look :) thanks, again

  13. Yay! I'm so glad everyone loved them! I'm heading over to your FB page right now to check 'em out!

  14. Made these cupcakes for my Vegan friend(specifically) and everyone loved them. Even my 7 year old son. I made peanut butter frosting and it was delicios. This time I will try the buttercream.

    1. I'm so glad everyone liked them! They're one of my favorite recipes to make for people!

  15. Do you think the frosting will last outside in around 25-30C heat for a few hours?