These deep, chocolatey cupcakes get their tender crumb from a simple buttermilk-style batter made with plant-based milk and a splash of apple cider vinegar, no dairy needed to get that soft, moist texture. Cocoa powder does double duty here, working into both the cake and the fluffy frosting for a rich, dark chocolate flavor from top to bottom. The frosting itself whips up light and pipeable, holding soft peaks that look as good as they taste on top of each cooled cupcake. Because the batter comes together with pantry staples like flour, sugar, and oil rather than anything egg-based, this is an easy one to bake with confidence for an egg free crowd. Whether you pipe the frosting into swirls or just spread it on thick, these are the kind of cupcakes that disappear fast at any gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Combine the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
