Heart Shaped Chocolate Cupcakes (Dairy Free Frosting)


Serves 6 to 8


  • 3 cups all purpose flour
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups hot water
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  1. Preheat oven to 350°F.
  2. Line cupcake pans or molds with oil (vegetable oil).
  3. Whisk flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
  4. Combine water, oil, and vanilla in a large mixing cup. Whisk to combine, then add to the dry ingredients and whisk just until the batter comes together.
  5. Fill cupcake molds or liners  about 2/3 full and bake for about 12-15 minutes.
  6. Cool completely before frosting.


  1. Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until light and fluffy (about 1 minute).
  2. Add vanilla and mix once more to combine.
  3. Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.
  4. If too thick, add 1 Tbsp at a time of dairy-free milk until desired consistency is achieved (optional).


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