Vegan Chocolate Cupcakes with Pumpkin Buttercream Frosting
These vegan chocolate cupcakes with buttercream frosting are so easy to make. They also taste heavenly. The combination of a fluffy chocolate dough with the Pumpkin Buttercream Frosting simply fits together perfectly. The chocolate cupcakes are perfect for any occasion. I made a special Halloween edition but this is not a MUST.
Chocolate Cupcakes for every Occasion!
The Chocolate Cupcakes recipe is fun for the whole family! Because with children it is even more fun to make these cupcakes. I made these chocolate cupcakes especially for Halloween. That’s why I made a Pumpkin Buttercream Frosting. By the way, are you still looking for a cute idea for decorating Halloween cupcakes? Then have a look at my sweet monster ideas.
But of course, you can also prepare them without a particular occasion. They are also perfect for a birthday party or baby shower. Accordingly, you can decorate the cupcakes and create a different frosting. You can leave out the pumpkin puree, mix the remaining ingredients, and add some food coloring. Or should the cupcakes be completely covered with chocolate? Then just add melted chocolate to your buttercream! By the way, my gingerbread cupcakes are also perfect for Christmas.
Storage of the Chocolate Cupcakes
Due to the buttercream frosting, the cupcakes must be kept in the fridge. You should use a storage container to keep the cupcakes fresh. They last about 4 – 5 days. Of course, it is best if you eat cupcakes as soon as possible. The longer you store them the drier they get.
Freezing Cupcakes? In general, you can freeze cupcakes without topping and preserve them for a longer time. But it’s different with a frosting. I recommend that you freeze the cupcakes, make the frosting separately, and keep it in the fridge. The frosting will last there for several days.
Are you interested in more delicious vegan desserts? Then you might like the following:
- Cinnamon Rolls with Pumpkin
- Apple Cinnamon Muffins
- Peanut Butter Cookies
- Chocolate Zucchini Cake
- The best eggless Banana Bread
How do you like this recipe?
I would be very happy to get feedback from you! If you try these chocolate cupcakes with pumpkin buttercream frosting, please leave me a comment with a ⭐️ rating. Are you active on Instagram? If you post a picture of this recipe, please link it to me with @plantiful.heart so I can see your creation! ?
Ingredients
For the Chocolate Muffins:
- 250 gr Spelt Flour
- 150 ml Sparkling Water
- 130 gr Coconut Blossom Sugar
- 80 ml Olive Oil
- 60 gr Applesauce
- 40 gr Chocolate Powder
- 2 tbsp Baking Powder
- 15 gr Chocolate Chips OPTIONAL
- 2 tsp Pumpkin Spice
- 1 tsp Vanilla Extract
- 1 pinch of Salt
For the Buttercream Frosting:
- 350 gr Powdered Sugar
- 150 gr soft Butter
- 80 gr Pumpkin Puree
- 2 tsp Pumpkin Spice
Instructions
For the Chocolate Muffins:
- Combine in a mixing bowl spelt flour, coconut blossom sugar, baking powder, Pumpkin Spice, vanilla extract, cocoa powder, and salt. Mix in the applesauce.
- Then mix sparkling water with oil in a separate mixing bowl. Add the mixture to the dry ingredients. Mix everything to a creamy dough and add the chocolate chips.
- Grease the muffin tins with some butter/margarine. Pour the dough into the muffin cups.
- Bake the muffins at 180° for 20 minutes.
For the Buttercream Frosting:
- The butter should be soft! Do not melt it, but take the butter out of the fridge at least 30 minutes before processing. Put the butter in a blender and mix it to a creamy consistency.
- Now add the pumpkin spice and the pumpkin puree. Mix everything to a smooth mixture and sieve the powdered sugar bit by bit into the butter. Mix everything together until the frosting is creamy and firmer.
- Then fill everything into the piping bag and apply the buttercream evenly.
Notes
Are you active on Pinterest? and do you like this recipe? Then you can pin the following picture ? You can find the Pinterest Button under the picture.
