Vegan Chocolate Cupcakes
Simply the BEST Vegan Chocolate Cupcakes! Seriously! Those are made in half an hour and with just a few basic ingredients. They are super EASY, fluffy and moist dairy-free, egg-free spongy cupcakes.
Equipment
- Medium sized bowl
- Wooden spoon or spatula
- 12-hole muffin pan
- Hand mixer or stand mixer (to make the frosting)
Ingredients
- 1 cup soy milk (or almond milk, oat milk, coconut milk)
- 1 tablespoon apple cider vinegar (or regular vinegar, white vinegar)
- ½ cup canola oil (or light olive oil, sunflower oil, coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder, Dutch cocoa powder or unsweetened
- 1 cup brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 Recipe Vegan Chocolate
Frosting
Instructions
- First, preheat the oven to 350ºF/ 175ºC and line a cupcake tray with paper liners.
- Then, in a medium bowl, combine the almond milk with the apple cider vinegar to make the vegan buttermilk. Let it sit at room temperature for around 2 minutes, until de liquid has thickened a bit.
- Once the buttermilk is ready, add the oil and vanilla extract. Mix to combine the wet ingredients.
- Sift in the flour, cocoa powder, sugar, baking soda and salt. Stir just until evenly combined and there are no lumps left. Don’t over mix.
- Divide batter between muffin liners, filling ⅔ of the way full. I love using an ice cream scoop to distribute the batter evenly between the cupcake compartments.
- Bake for 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Let cool and then frost.
Notes
GLUTEN FREE OPTION. Substitute all-purpose flour with all-purpose gluten-free flour at a ratio of 1:1.
MAKE AHEAD INSTRUCTIONS. Store muffins in an airtight container, they will keep fresh for up to 3-4 days at room temperature. Frost them within 2 days or freeze them for later use. For instructions on how to make the frosting ahead, check out the Vegan Chocolate Frosting recipe.
FREEZING THE VEGAN CUPCAKES. Cupcakes can be frozen frosted or unfrosted.
For unfrosted cupcakes: individually wrap the cooled cupcakes in plastic wrap, store in an airtight container or freezer bag and freeze them. For frosted cupcakes: arrange them in a tray and place, uncovered, in the freezer for an hour or until the frosting has hardened. Once the frosting is hard, individually wrap them, place in an airtight container and store in the freezer for up to 3 months. Bring them to room temperature before serving.
INGREDIENTS AND SUBSTITUTIONS
Milk. I use almond, oat and soy milk for baking. Soy milk is my favourite to make buttermilk, just make sure your plant-based milk is unsweetened.
Vinegar. Apple cider vinegar is my favourite but you an also use regular vinegar, white vinegar or diluted balsamic vinegar instead.
Oil. I used canola oil in this recipe but any mild-taste oil, like light olive oil, sunflower oil or coconut oil will work great to.
Cocoa powder. Dutch cocoa powder or unsweetened.
Sugar. You can also use brown sugar, cane sugar or panela. All them are more flavourful than white granulated sugar.
NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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Nutrition
Serving: 1gCalories: 223kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 155mgPotassium: 98mgFiber: 1gSugar: 18gVitamin A: 77IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Additional Info
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