How to make Vegan NYT Chocolate Cupcakes recipe

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These vegan NYT chocolate cupcakes are a delicious and indulgent treat. Made with cocoa powder, vegan butter, and almond milk, these cupcakes are moist, rich, and full of flavor. The vegan buttercream frosting is made with vegan butter, cocoa powder, and powdered sugar, and is the perfect topping for these decadent cupcakes. Enjoy these vegan NYT chocolate cupcakes as a special treat or for any occasion. They are sure to be a hit!


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the almond milk and vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter evenly among the cupcake liners.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before frosting.
To make the frosting, cream together the vegan butter and cocoa powder until light and fluffy. Slowly add the powdered sugar and mix until combined. Frost the cooled cupcakes and enjoy!

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