Frosted Chocolate “Buttermilk” Cupcakes

It’s almost Valentines Day.

And I’m single.


I made cupcakes.




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Frosted Chocolate

By Beth Allison Published: February 10, 2013

  • Yield: 7 cupcakes (7 Servings)
  • Prep: 10 minutes mins
  • Cook: 20 minutes mins
  • Ready In: 30 mins

Vegan Valentines Day cupcakes. Recipe adopted from Martha Stewart.



  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. To make vegan buttermilk- in a bowl combine 6 tablespoons milk with 1 tablespoon lemon juice or vinegar and set aside for 5 minutes.
  2. In a large bowl, combine dry ingredients (except cocoa powder) and set aside. In another bowl, combine cocoa and 3 tablespoons hot water to make a thick paste. Add butter, milk, "eggs," and liquid stevia and mix until smooth. Mix in the flour mixture until incorporated.
  3. Spoon batter into prepared tines and bake for 20 minutes.
  4. To make icing simply combine powdered sugar and softened cream cheese, adding whatever food coloring you would like, and whisk until thick but smooth. Drop a dollop onto each cooled cupcake and garnish with whatever you'd like. Enjoy and Happy Valentines Day to all my single ladies!

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