- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Look no further. This easy chocolate cupcake recipe is rich and chocolaty with a moist and soft center. These are perfect for birthday celebrations, bake sales or anytime when you need chocolate cake in your life. These easy homemade cupcakes are dairy-free and egg-free (making them naturally vegan) and this is still our favorite recipe!
Ingredient:
- 1 ½ cups (195 grams) all-purpose flour
- 3/4 cup (75 grams) unsweetened cocoa or cacao powder, sifted if needed
- 1 ½ teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (150 grams) brown sugar
- 1/2 cup (120 ml) neutral oil or light and fruity olive oil
- 2 tablespoons (30 ml) apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract
- 1 ½ cups (355 ml) hot coffee, can substitute hot water
- 1 cup (230 grams) unsalted butter or vegan butter sticks, softened to room temperature
- 4 cups (480 grams) confectioners’ sugar (powdered sugar)
- 2 to 4 tablespoons (30 to 60ml) heavy cream, milk or non-dairy milk at room temperature
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine sea salt
