Vegan Chocolate Cupcakes
Moist and rich, these vegan chocolate cupcakes are perfect for any celebration. They are easy to make and deliciously indulgent.
Equipment
- 1 cupcake pan lined with cupcake liners
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Line a 12-cup cupcake pan with liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Place the pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Serving
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost the cupcakes with your choice of vegan frosting.
Storage
- Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for best results. Don't overmix the batter to keep cupcakes light and fluffy.
Ingredient Substitutions: Use soy or oat milk instead of almond milk. Coconut oil can be used in place of vegetable oil.
How to Serve: Serve topped with vegan buttercream or a dollop of coconut whipped cream.
Storage & Freshness: Keep cupcakes covered to maintain moisture. Can be frozen for up to 3 months.
Make-Ahead Tips: Bake the cupcakes a day in advance and frost on the day of serving.
Ingredient Substitutions: Use soy or oat milk instead of almond milk. Coconut oil can be used in place of vegetable oil.
How to Serve: Serve topped with vegan buttercream or a dollop of coconut whipped cream.
Storage & Freshness: Keep cupcakes covered to maintain moisture. Can be frozen for up to 3 months.
Make-Ahead Tips: Bake the cupcakes a day in advance and frost on the day of serving.