chocolate chip cupcakes with vanilla buttercream
Original recipe and images: Diane Garvey, @thebeetdrop on Instagram
The quintessential recipe that just so happens to be vegan! Moist vanilla cupcakes dotted with the perfect chocolate chips and topped with classic vanilla buttercream. Want to shop our Premium Oat Milk Chocolate Chips? Find us on our online shop and use our Where to Buy feature to find them near you!
Chocolate Chip Cupcakes
Recipe developed by The Beet Drop – Diane Garvey
Makes 12 cupcakes
- 1 ⅔ cups flour
- ¾ cup sugar
- 1 tsp baking soda
- scant ½ tsp salt
- 1 ¼ cup plant-based milk
- 2 tsp vinegar (apple cider vinegar or white vinegar)
- 3 tsp. vanilla
- ¼ cup canola oil
- ½ cup Endangered Species chocolate chips
- Preheat oven to 350° f. and line cupcake pan with liners.
- In a medium bowl, mix together milk and vinegar. Set aside. (It will curdle and thicken)
- In a large bowl, whisk or sift together dry ingredients. Set aside.
- Add remaining wet ingredients into the milk mixture. Whisk well.
- Add wet ingredients to the dry ingredients and stir. Mix until combined. Be sure to not
over mix the batter, some lumps are fine.
- Stir in the chocolate chips.
- Fill cupcake liners ¾ full of batter. Bake for 20-25 minutes or until done. Edges should be
golden, and toothpick inserted in the center of a cupcake should come out clean.
- Let cool for 5 minutes in pan then transfer cupcakes to a cooling rack to finish cooling.
Once completely cool you can frost the cupcakes.
Makes 2 1/2 cups frosting
- 1 cup room-temperature plant-based butter (or ½ cup of vegetable shortening and ½ cup
- 4 cups powdered sugar
- 1 ½ T. vanilla extract
- 0-2 T. plant-based milk (as needed to achieve desired consistency)
- In a large bowl, place room temperature butter, followed by ~1 cup of sifted powdered
- Using a hand mixer, whip together the butter and sugar, adding sugar in batches to
ensure it gets incorporated well and reduces the chance of a mess.
- Add in vanilla extract and whip well.
- If you want a lighter/fluffier frosting, add in 1 tsp. of milk and whip well. If you still desire a
lighter frosting keep adding in milk, 1 tsp. at a time, until desired consistency is achieved
(using up to 2 T.)
- Store in an airtight container in the refrigerator until ready to use
- If your buttercream has been in the refrigerator for over a day, it will be stiff. Simply place
in bowl and whip it for a couple of minutes with a hand mixer or stand mixture to get the
creamy texture back.
- In a well-sealed container, buttercream will last 1 month in the fridge or 3 months in the
- Sifting your powdered sugar ensures the creamiest buttercream without any lumps.
- You can use a stand a mixer for the buttercream.
- Using a mixture of butter and vegetable shortening will make your frosting taste a bit less
rich/buttery. It will also make it so your frosting will hold up (not melt) in warmer weather.
If you are indoors, the all-butter version will hold up fine at room temperature for a few
Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!