Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing
These moist and fluffy chocolate cupcakes are enhanced by the matcha icing that tops them. Matcha powder is aromatic with an earthy and slightly sweet flavor.
- Serves: 12 persons
- 2⅓ cups all-purpose flour
- 2cups white sugar
- ¾cup dark cocoa powder
- 2teaspoons baking powder
- 1teaspoon instant espresso powder
- ½teaspoon baking soda
- ¼teaspoon salt
- 1cup almond milk
- ½cup canola oil
- 2teaspoons apple cider vinegar
- 2teaspoons vanilla extract
- 1cup confectioners' sugar
- 1teaspoon green tea powder (matcha)
- ½teaspoon almond extract
- ½teaspoon vanilla extract
- 1tablespoon almond milk, or as needed
Step 1Preheat the oven to 350 degrees F (175 degrees C). Place liners into a 12-cup muffin tin.
Step 2Combine flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt in a large bowl. Sift flour mixture into another bowl and sift again back to the first bowl. Add almond milk, oil, vinegar, and vanilla extract and beat using an electric mixer on medium speed until well combined. Fill each lined muffin cup 1/3 full of batter.
Step 3Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
Step 4While cupcakes are baking, sift confectioners' sugar into a bowl and add matcha powder. Whisk together to blend. Add almond extract and vanilla extract and stir to combine. Mix in almond milk 1 teaspoon at a time using a whisk or spoon until icing reaches a good spreading consistency.
Step 5Allow cupcakes to cool completely before icing, about 1 hour.