10.4k Likes, 294 Comments - Angela Liddon / Oh She Glows (@ohsheglows) on Instagram: “These are my go-to vegan chocolate cupcakes They're the perfect cupcake for all of your…” The turd cupcakes remind me of the many CakeWrecks.com blogs about turd frosting. Thanks for the sweet comment. and they seem very easy to make! Thank You so much for sharing! Hey Dori, Thank you! Would the cupcakes freeze well do you think? Definitely adding this to my list of “things to bake”. And yet they still came out amazing! Well these cupcakes are for when you want plenty of chocolate – no skimping. It must be good! Thank you in advance! It’s my party and I’ll cry eat delicious cupcakes if I want to! I’m so allergic to almonds so I would sub the almond milk for something else. Will definitely need to try! I made these cupcakes last year for my daughter’s birthday, and will be making them again. I’m not a big fan of the all-purpose GF flour blends that I’ve tried, either. I would like to make these for a vegan family member but won’t have time to make them to day of, or even the day before. I tried it at home and made a really yummy dish. Those are the BEST birthday gift a girl could hope for! Thank you :). I KNOW your girlfriend was the luckiest birthday girl EVER to get these cupcakes! :-) Thanks for all your wonderful recipes! My 12 yo daughter can’t believe they are vegan, so thank you for making our celebration great! xo, These are my go-to vegan chocolate cupcakes! Thanks. May 13, 2016 - Fail-Proof Vegan Chocolate Cupcakes with Salted Buttercream, a food drink post from the blog oh she glows on Bloglovin’ I am comforted knowing that tomorrow I will be able to enjoy another at lunch. Will soon get back to you with my experience :) I find that it can depend on the type/brand of vegan butter that’s used. I used the dough of this recipe, combined it with the coconut whipped cream, and filled them with some strawberries – everybody loved it, even non-vegans. I thought my kitchen was just too hot so I tried to cool the icing down, add more sugar, use less almond milk, etc and still I did not get an icing that would keep shape after being piped. In a mixing bowl, beat 1/2 cup of Earth Balance (or equivalent) with an electric mixer. I realized that I actually knew how to make the batter from my childhood. These cupcakes are certainly the business. I’m so happy to hear they were a hit! I’m new! I want to not burn it or otherwise mess it up for my birthday this weekend! This is a fantastic recipe and tastes absolutely delicious. Sweet Lord – these look incrediiiiiiiiible. The cupcakes weren’t very high 2. I hope your week is going well so far. I have never tried these cupcakes so your idea is working perfectly for me. Glad to hear they were enjoyed regardless though, that is what matters! I love it! So creamy and delicious. Everything turned out wonderful. I am originally from Germany so I am used to the metric measurements and love that you put them behind the US measurements. Looks amazing! to prevent the coconut oil from hardening upon contact. These cupcakes look ahhhhhhmazing, and I might just have to make them for a co-worker’s birthday! You can substitute at a 1:1 ratio. Yes, please work on a gluten free version as these look great! I loooooove these! thank you so much for this recipe! Living in Austin, Tx, I can assure you that the buttercream icing will stand true even in 95 degree heat with absolutely no melting. Can I make a regular cake with this recipe? These cupcakes are chocolaty, fluffy, and flavourful with a hint of almond and vanilla. Replies. If you try a substitution of your own, I’d really love it if you’d report back on how it goes. I hope your week is going well so far. She loved them! Ps. White sugar is your best bet for maintaining the recipe’s original texture, moistness, and flavour. Vegan and healthy would be nice!! The buttercream was the perfect compliment and I and my non-vegan girlfriend gobbled half the pan without coming up for air!! THANK YOU!! I decided to use a new flower shaped muffin pan I just got at Zehrs–bad idea :(. Hey Jac, I wouldn’t recommend substituting coconut sugar here, as it can be quite drying; the cupcakes likely wouldn’t be as moist and they might crack on the tops. We giggled lots…. Fellow Taurus! Awesome recipe. My dad ate 2! So glad to hear the cupcakes are a hit, Robyn! Thanks! I’m making these this weekend (and you can’t stop me), but I’ll have to substitute for the almond extract because I might die if I eat it. I can relate to feeling the urge to order takeout lately, and I agree that sometimes all it takes is scrolling through some beautiful dishes to ignite the inspiration again. one question, would this batter recipe work for a two-tier 9″ cake? Love the idea of a salted buttercream. I am going to make the Portabella Mushroom Pizzas for a friend as a meal that she can later heat up for herself. Vegan or not!!! We do too. I made a batch last night and a batch this morning in case last night’s dried out but oh my goodness, I could’ve made them all last night…you can’t tell the difference between the two batches!! Is it just powdered sugar? I also added Watkins Raspberry Extract into the icing, which paired perfectly with the chocolate. I’ve made them for baby showers, engagement parties, and birthday parties and EVERYONE loves them!! And with the raspberry glaze and raspberries on top…I’m definitely making these to bring somewhere so that people are impressed with me :). These look incredible! I was ever so politely asked (note: begged) to bring a dessert along and I have had cupcakes on my mind ever since! Thank you SO much! And heck, i’d eat it too :) But they all look gorgeous. Kind regards, If you decide to experiment, please let us know how it goes! I’ve been struggling to find an excellent vegan cupcake recipe, and several people pointed me towards these. Can you substitute in a gluten free flour? We are an allergy household and use your recipes for much of our cooking!! Alternatively you can beat the frosting with a handheld mixer, for at least 4-5 minutes. These cupcakes are so good. Thank you, Love it! I wonder if you can share any tips on substituting with carob? My kiddo’s requested cupcakes for his 4th birthday party this weekend. It always seems to turn out no matter how I make it! Regular vinegar should work is you do not have apple cider vinegar. :), I am not vegan but i made these last night and they taste amazing! Just sayin’… :D, Hi Ange, Can this recipe be made into a single cake instead of cupcakes? Chocolate turd cupcakes! They are super moist and the icing was gloriously salty/sweet perfection. I had some on my hands that I want to get rid of. Thank you! I can’t wait to make these for my sister’s baby shower this weekend! Girl you out did yourself. Thanks so much. interesting! Thanks for sharing. Out of this world! Superb!! It’s titled No Fail Cupcakes and it’s wording is just as my grandma would have worded. :). At least it’s a sugar-coated turd :) I used olive oil and it worked well too. Sep 10, 2016 - This frosting is quite possibly one of the best to come out of my kitchen. Once in a while I try another recipe, and always kick my self because it’s never as good, or as easy, as this one. READY IN: 40mins. Making these right now! Heaven. Thank you- the cupcakes did all the work! The best homemade chocolate cupcake recipe I’ve tried. Hi Maggie, Happy Birthday! I’m back with a recipe today, and will be posting my 20 Weeks pregnancy update later today and Friday FAQs tomorrow. Will have to try! The sponge is lovely and moist but fluffy at the same time. I want one (or more, hehe!) Too sweet, she says. I LOVE your piping!! I’m not sure as I have never made this recipe without it before. :). I am vegan and have decided to make my own wedding cupcakes (luckily it is a smaller wedding!) It woudn’t even have occurred to me if you hadn’t pointed it out! That’s one of the things that always holds me back from baking – I know I’ll need to use a gluten-free flour but don’t trust ones that I buy in the grocery store to work properly. Thanks for clarifying :). I received this no-fail chocolate cupcake recipe from a friend many many years ago. I can’t wait to try that almond buttercream! Thanks so much. Its hard because they always turn out looking like turds haha! Sooo moist!! Every little girl is going to want to buy one of these princessey cupcakes — the glaze looks awesome. First of all I just wanted to say that I can tell you are working really hard on your multiple platforms to not let your readers down, considering being a pregnant mom I don’t know how you manage all of that. I used coco-quench for the milk it’s an Australian organic coconut milk mixed with a little rice milk and water but tastes really good and not as thick as regular coconut milk. Add in the milk, extract, and salt. :D. Wondering if it would be okay to use almond butter for the frosting because I’m not sure if I can get other vegan butter where I live, planning on making some tomorrow for a vegan friendly stall at my school Aware Day for Peta and Oxfam. Can you please tell me how to make the cupcake portion gluten free. i really want to make them, but i dont have apple cide vinger…do u think apple juice would work? In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no clumps remain. Thanks for trying them out. Hello! ;) I hope the rest of your pregnancy goes as smoothly as possible! I did not put frosting on (didn’t have all the ingredients). No, really, that’s what happens when you’re allergic to nuts. Another great recipe! Is this sweetened or unsweetened Vanilla Almond milk? I’ve never made a vegan cake that turned out so well! Anything almond-flavored is my FAVORITE! Thanks! Hey Laura, I’ve tested these with different combos of GF flour and haven’t been 100% happy with one yet. If using soy milk, there will likely be curdling when the vinegar is added…just to warn you :). If I don’t have electric beaters can I just whisk it? And yes to mini posts, why not??? Thank you for the amazing recipe!!! In fact, my recipe for chocolate cake in The Oh She Glows Cookbook was adapted from these cupcakes. I’ve never had that happen with vegan cupcakes. Finally, I brought your Life Affirming Warm Nacho Dip to a potluck Sunday, and literally every person there said they loved it and wanted to know where to find the recipe. I find that vegan cupcakes can produce very mixed results when subbing different flours..I really don’t know if it would work! It didn't quite work the same with me. Thanks! So glad to hear the cupcakes turned out well with the swaps! just more flour? No one has ever discerned anything different, even when I served vegan whole-wheat chocolate frosted cupcakes to a large, mixed audience at a holiday gathering this winter. I want to jump through my laptop and take a bite. That’s so great to hear, Joy! First the chocolate cake, then the fluffy clouds and even some sweet raspberries?! These are so good. I love that they are vegan! I also used a surprise cupcake pan which has a metal pin in the center of each cupcake tray to place a small chocolate bar or strawberry. I couldn’t help but giggle too when I saw the cupcakes with the chocolate frosting. However, I didn’t care for the salt in the frosting. Right now I am studying in Spain and while the pastries are good, I could definitely use one of these cupcakes! The EVOO I have is called ‘delicate’ would that be the same thing as extra light? These are gorgeous, like something you’d see in a magazine! Luckily, I redeemed myself with these delicious Chocolate cupcakes topped with fluffy sweet clouds of frosting and a fruity raspberry glaze. If you have my first cookbook, there’s a great 2-layer chocolate cake recipe which was adapted from this recipe. egg. They are so moist, I’ve made them countless times now for herbivores and omnivores and everyone in between. Your best bet is probably looking for a vegan vanilla cake recipe online, but if you do any experimenting please let us know how it goes! so I might just make these as I don’t always get to enjoy whatever cake my family is eating. Please, please try to get back to me, Love Jean X, Hey Jean, Thanks so much for the recipe love! i am about to embark on making it with the two-ingredient chocolate frosting you posted a few of days ago. Would definitely recommend this recipe. I’m kicking off today with my all-time favourite vegan chocolate cupcakes from way back in 2011. I never thought of putting the bag in a glass. See more ideas about recipes, food, whole food recipes. Ingredients. I’m excited to try for my daughter’s birthday! Nice and light and fluffy too! :). Oh She Glows For Dinner + Pre-order Bonus Bundle! Oh She Glows 11,687 views. Win!! and beat them into the frosting. One question – will the recipe translate into a cake? they look heavenly I hope this helps and let me know if you have any luck in the future!”. Anyway, these cupcakes are goregous! The recipe made 12 nicely raised, dense, moist chocolatey cupcakes. Tons of cupcake pictures! I added orange natural food coloring and black sprinkles to make it real festive since halloween is around the corner. I’ll definitely keep that idea in mind, Rhonda! Bake for about 22 minutes at 350F, or until the cupcake slowly springs back when pressed with a finger. What a great idea! I’d definitely be interested if you come up with a great gluten-free flour blend. Thanks Angela! 1 ⁄ 2. cup cocoa. By the way, thanks for adding metrics – it’s so much easier to just weigh the ingredients as I add them to the bowl! Let us know if you try anything out. Do you freeze the cupcakes with or without the icing? Made these tonight for a shower on Saturday. It is my go to recipe for cupcakes now for parties and holidays! So light and fluffy and yum. They almost look to pretty to eat but I will get over that. I’ve made two batches and they’re so quick and easy to make, and super delicious! yaay another sweet recipe! If you can leave them in the fridge that’s probably the best option. None of my GF trials have been worthy of sharing. Woo hoo! I used Silk Vanilla Almond Creamer for the liquid. Basically my idea is this: I pop in with a mini recipe post sharing a recipe that I’ve revamped (or, occasionally, a new quick and easy recipe I’ve added to the app) along with one or two new photo(s). THIS IS AMAZING. I’m not yet finished making this yet but I have just made the frosting. :). Let me know if you try it out. I’m not joking, I ate 5 of them over the course of an afternoon and evening! They’re not great ‘for vegan cupcakes’ – they’re great compared to any cupcakes. Of course, I was ‘forced’ to taste-test before giving them to Liz. Thanks! Her first cookbook, The Oh She Glows Cookbook, is an international bestseller. runninggag May 22, 2015 at 6:43 am. Also, yay for cookbook #2. To pipe, start near the centre of the cupcake, squeezing the frosting out evenly working your way up the cupcake in circles. Or honey? Reserve about 1/2 cup of the frosting if you want to make the raspberry glaze (shown below). Vegan baking can be a bit finicky, and as I haven’t settled on a GF version of these cupcakes myself, I hesitate to make a suggestion on what to try. More No-Fail Cupcake Recipes You Might Like. Cook Time: 30 min. Hi Sandy, this cake recipe is super versatile! I’m not so into chocolate cake myself but this is a winner for those who are. Hey Karla, I think any plant milk should work okay as long as you like the flavour! My daughter in law has a nut allergy. You could also try using melted coconut oil in this recipe; just make sure that all of your ingredients are at room temperature to prevent the coconut oil from hardening upon contact. Hope this helps! I’ve been debating uploading an album onto facebook just to share them with the world, but I’m pretty sure my friends will think I’m crazy! These cupcakes look amazing, I will try them soon! But if that isn’t an issue for you, then go for it! Thank you for this amazing cupcake recipe- this is the only one I use for chocolate cupcakes! I think I’ll have to work on a custom gluten-free flour blend in the future! Gorgeous! Good morning! I just stumbled upon it a few weeks ago, and I’ve made (and enjoyed!) The raspberry glaze is so pretty! Made these cupcakes yesterday and they were soooo delicious. Easy to make and delicious! :). also it was the first time i ever tried to fill cupcakes and the consistency of these is just perfect, not too crumbly and not too moist. White doesn’t agree with me :( THANK YOU! While mixing the frosting, it was INCREDIBLY dry and powdery until the last 15 seconds of mixing. I can’t wait to try these. It’s a win-win-win. These are bliss. Good job Angela! That means that I need a recipe good enough to please all my family and friends while still being vegan. I haven’t tried it yet, but seeing it made me want to search for it online and I surprisingly found it! 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