• Rooterville Recipe: Celebration Cupcakes

    July 24, 2018 | Blog | Rooterville
  • These cupcakes are t0 die for! They are perfectly moist, the frosting is light and fluffy, and you won’t even be able to tell they’re vegan. We recommend topping them with vegan semi-sweet chocolate chips or fresh fruit.

    Chocolate Celebration Cupcakes

    Recipe is adapted from the book Chloe's Vegan Desserts by Chloe Coscarelli.

    Servings 12 Cupcakes
    Author Chloe Coscarelli



    • 1 1/2 Cups All-Purpose Flour
    • 1 Cup Sugar
    • 1/3 Cup Unsweetened Cocoa Powder
    • 1 tsp Baking Soda
    • 1/2 tsp Salt
    • 1 Cup Cold Coffee
    • 1/2 Cup Canola Oil
    • 1/8 Cup White or Apple Cider Vinegar
    • 1/2 Tbsp Pure Vanilla Extract

    Vanilla Frosting

    • 1/2 Cup Non-hydrogenated vegetable shortening
    • 1 1/2 Cups Powdered Sugar
    • 1/2 tsp Pure Vanilla Extract
    • 1 1/2 - 2 1/2 Tbsp Non-dairy milk


    Cupcake Instructions

    1. Preheat oven to 350 degrees. Lightly grease cupcake tin or use cupcake liners.

    2. In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. In a separate bowl, whisk together coffee, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.

    3. Carefully fill cupcake tin with batter. Bake for 18-20 minutes, or until you can reach a toothpick in and it comes out clean or with only a few crumbs.

    4. Let cupcakes cool completely before frosting them.

    Vanilla Frosting

    1. Using a hand or stand mixer, beat shortening until smooth.

    2. With mixer running on low, add powdered sugar, vanilla and 1 Tbsp of non-dairy milk at a time, as needed, until frosting reaches spreadable consistency.

    3. Increase speed to high and beat 2 more minutes, until light and fluffy.