Indulge yourself with this recipe for Eggless Chocolate cupcake with Chocolate Whipped Cream ( Vegan Chocolate cupcake) with Dark Chocolate whipped cream Frosting. It’s a heavenly moist and fudgy chocolate cake topped beautifully with dark chocolate whipped cream frosting.
These Eggless Chocolate cupcake with Chocolate Whipped Cream ( Vegan Chocolate cupcake) are a chocolate lover’s dream. The chocolate cupcakes are moist and light, supporting the weight of a whipped chocolate glaze. The Frosting is made with Whipped cream so it does lend the faintest chocolate flavor. These cupcakes are perfect to feed to those with egg allergies, vegans, or for anyone who loves a rich chocolate cupcake.
This mouthwatering moist chocolate cupcake recipe is a homemade chocolate cupcake topped with a silky chocolate cream cheese frosting. The chocolate cupcake just melts in your mouth, it’s a light and fluffy cake that stays moist for days. This will be your new go-to chocolate cupcake recipe.
This homemade cupcake recipe is easy to follow. It’s an oil-based chocolate cupcake, so it’s also very quick to put together. There’s no waiting for butter to soften and no creaming butter and sugar together either.
I was a little intimidated when I first set out to make it, but the chocolate whipped cream truly is the absolute easiest way to make a foolproof, super rich chocolate frosting. And your friends and family will swoon over your baking skills.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3 tablespoons cocoa powder
2 teaspoons espresso powder
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon vinegar
1/4 cup vegetable oil
1 cup water
Frosting:
6 ounces semi-sweet chocolate, finely chopped (use dairy-free to keep vegan)
1/2 cup Whipped cream
