Chocolate Frosting


Chocolate cupcakes aren’t complete without chocolate frosting, and vegan frosting that can be piped onto cupcakes can be an especially difficult thing to find. But here you’ll find a highly adaptable chocolate frosting recipe that can be slapped onto cupcakes (for all those times you just wanna eat the dang chocolate cupcake), or carefully crafted into pretty designs.

This chocolate frosting recipe pair great with this chocolate cupcake recipe!

Chocolate Frosting

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 2 Piping Bags


  • 1 1/2 Cup Butter OR Coconut Oil
  • 1 tsp Real Maple Syrup
  • 6 Tbsp Coconut Sugar
  • 1 tsp Vanilla Extract *
  • 6 Tbsp Unsweetened Powdered Chocolate
  • 2 squares Melted Baker's Chocolate *
  • 1 Tbsp Tapioca Starch ~


  1. Whip butter in electric mixer until the consistency is smooth, like frosting.
  2. Add coconut sugar, and then add maple syrup and vanilla extract.
  3. Add unsweetened powdered chocolate; add gradually, and on a low speed. Otherwise, the powder will poof out everywhere from the bowl.
  4. Add melted baker's chocolate slowly.


~ If you're planning on using this frosting to pipe onto cupcakes, add the tapioca starch and refrigerate the frosting for about 15 minute. After refrigerating, whip with electric mixer to restore smooth texture before frosting the cupcakes. ~ If you want "Functional Frosting" and don't care as much about appearance, you don't need to add the tapioca starch! Just frost cupcakes however you want, and enjoy!

*Vanilla extract and melted baker's chocolate add to the flavor of the frosting, but aren't absolutely necessary for the texture or functionality of the frosting.

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