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
Preheat oven to 350°F.
Line cupcake pans or molds with oil (vegetable oil).
Whisk flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
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.
Fill cupcake molds or liners about 2/3 full and bake for about 12-15 minutes.
Cool completely before frosting.
- 1 stick vegan butter (1 stick = 1/2 cup)
- ½ tsp vanilla extract
- 2 ½ – 3 cups sifted organic powdered sugar
- 3-4 Tbsp full fat coconut milk or other dairy-free milk (optional – I prefer coconut)
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).
Add vanilla and mix once more to combine.
Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.
If too thick, add 1 Tbsp at a time of dairy-free milk until desired consistency is achieved (optional).
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