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Perfected Vegan Chocolate Cupcakes ~ FrogHollow Fare

Makes 24-27 standard cupcakes

Preheat oven to 350*F

Line or grease muffin tins


  • 2 cups sugar

  • 1 3/4 cups all purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 2 flax eggs (2 tbsp ground flax seed in 1/2 cup water + 2 tsp egg replacer if available)

  • 1 cup plant milk (I use almond or coconut)

  • 1/2 cup vegetable oil

  • 2 tsp vanilla extract

  • 1 cup boiling water (with 1 tablespoon instant coffee added)


In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.

Add flax eggs, plant milk, oil, and vanilla. Beat on medium speed for 1 minute.

Stir in boiling water. The batter will be thin; that's the way you want it.

Fill liners 2/3 full with batter. I like to fill a large measuring cup and pour it into the liners.

Bake for 22-24 minutes.

Cool before frosting.

Peanut Butter Frosting

  • 3 cups powdered sugar

  • 1/3 cup smooth peanut butter

  • 1 1/2 tsp vanilla

  • 1-2 tbsp plant milk


Combine sugar and peanut butter, then add vanilla and a small amount of plant milk. Mix in a food processor until it reaches desired consistency.

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