Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing

Name: Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Ingredients: 2.3333332538605 cups all-purpose flour; 2 cups white sugar; 0.75 cup dark cocoa powder; 2 teaspoons baking powder; 1 teaspoon instant espresso powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 1 cup almond milk; 0.5 cup canola oil; 2 teaspoons apple cider vinegar; 2 teaspoons vanilla extract; 1 cup confectioners' sugar; 1 teaspoon green tea powder (matcha); 0.5 teaspoon almond extract; 0.5 teaspoon vanilla extract; 1 tablespoon almond milk, or as needed

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These moist and fluffy chocolate cupcakes are enhanced by the matcha icing that tops them. Matcha powder is aromatic with an earthy and slightly sweet flavor.

Submitted by Sandra Garth

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

20 mins

Additional Time:

1 hr

Total Time:

1 hr 50 mins

Servings:

12

Yield:

12 cupcakes

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Ingredients

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Original recipe (1X) yields 12 servings

2 ⅓ cups all-purpose flour
2 cups white sugar
¾ cup dark cocoa powder
2 teaspoons baking powder
1 teaspoon instant espresso powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup almond milk
½ cup canola oil
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract

Matcha Vegan Icing:

1 cup confectioners' sugar
1 teaspoon green tea powder (matcha)
½ teaspoon almond extract
½ teaspoon vanilla extract
1 tablespoon almond milk, or as needed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Place liners into a 12-cup muffin tin.
Combine flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt in a large bowl. Sift flour mixture into another bowl and sift again back to the first bowl. Add almond milk, oil, vinegar, and vanilla extract and beat using an electric mixer on medium speed until well combined. Fill each lined muffin cup 1/3 full of batter.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
While cupcakes are baking, sift confectioners' sugar into a bowl and add matcha powder. Whisk together to blend. Add almond extract and vanilla extract and stir to combine. Mix in almond milk 1 teaspoon at a time using a whisk or spoon until icing reaches a good spreading consistency.
Allow cupcakes to cool completely before icing, about 1 hour.

Cook's Note:

I use unbleached flour and raw sugar.

Nutrition Facts (per serving)

363	Calories
11g	Fat
66g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 363
% Daily Value *
Total Fat 11g	14%
Saturated Fat 1g	6%
Sodium 198mg	9%
Total Carbohydrate 66g	24%
Dietary Fiber 3g	9%
Total Sugars 45g
Protein 4g	7%
Vitamin C 0mg	0%
Calcium 75mg	6%
Iron 2mg	11%
Potassium 130mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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