Name: Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: All-purpose flour - 2 ⅓ cups; White sugar - 2 cups; Dark cocoa powder - ¾ cup; Baking powder - 2 teaspoons; Instant espresso powder - 1 teaspoon; Baking soda - ½ teaspoon; Salt - ¼ teaspoon; Almond milk - 1 cup; Canola oil - ½ cup; Apple cider vinegar - 2 teaspoons; Vanilla extract - 2 teaspoons; Confectioners' sugar - 1 cup; Green tea powder (matcha) - 1 teaspoon; Almond extract - ½ teaspoon; Vanilla extract - ½ teaspoon; Almond milk, or as needed - 1 tablespoon

Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing

1. All-purpose flour - 2 ⅓ cups

2. White sugar - 2 cups

3. Dark cocoa powder - ¾ cup

4. Baking powder - 2 teaspoons

5. Instant espresso powder - 1 teaspoon

6. Baking soda - ½ teaspoon

7. Salt - ¼ teaspoon

8. Almond milk - 1 cup

9. Canola oil - ½ cup

10. Apple cider vinegar - 2 teaspoons

11. Vanilla extract - 2 teaspoons

12. Confectioners' sugar - 1 cup

13. Green tea powder (matcha) - 1 teaspoon

14. Almond extract - ½ teaspoon

15. Vanilla extract - ½ teaspoon

16. Almond milk, or as needed - 1 tablespoon

How to cook deliciously - Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Place liners into a 12-cup muffin tin.

2. Stage

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.

3. Stage

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.

4. Stage

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.

5. Stage

Allow cupcakes to cool completely before icing, about 1 hour.