Vegan Chocolate Cupcakes
Delicious vegan chocolate cupcakes that are easy to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 ½ tablespoons apple cider vinegar
- ½ cup soy milk (or other vegan milk, 120mL, room temperature)
- 1 cup brown sugar (or cane sugar, 200g)
- 1 ½ cups all-purpose flour (180g)
- ½ cup unsweetened cocoa powder (40g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup oil (66g)
- 1 teaspoon vanilla extract
- ½ cup warm milk
- 1 cup unsweetened cocoa powder
- ½ cup unsalted vegan butter (softened)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 2½-3 cups powdered sugar
- ⅓ cup vegan milk (+ 1 tablespoon extra if needed)
Instructions
- Preheat your oven to 350°F/180°C and line your muffin cups with cupcake liners.
- Mix the vinegar and vegan milk in a jar and let them sit to curdle, creating a buttermilk substitute.
- Whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and sea salt in a large bowl.
- Stir in the oil, the buttermilk, and vanilla extract until well combined.
- Warm the additional milk in the microwave for about 30 seconds.
- Add the warm milk mixture to the bowl and beat together on medium speed for no more than 3 minutes.
- Divide the batter evenly into the cupcake liners, filling them about ¾ full.
- Bake on the middle rack for about 18 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
Notes
For the best flavor, use high-quality cocoa powder. Consider adding chocolate chips for extra decadence.
Find it online: https://www.zaynkitchen.com/vegan-chocolate-cupcakes/