Sink your teeth into these delicious Vegan Chocolate Cupcakes. They’re moist, fluffy, and chocolatey – a perfect treat for the sweet tooth. Celebrations like birthdays, anniversaries, or just any ordinary day that requires a sprinkle of sweetness – these cupcakes are the ideal addition. Plus, they���re completely guilt-free because guess what, they���re vegan! And, oh boy, they are just as delicious as any regular chocolate cupcake if not more.
Eating a Vegan Chocolate Cupcake feels like dancing in a rain of cocoa. Your taste buds experience an explosion of chocolate decadence that’s hard to explain. Readers would love it, because not only are these cupcakes mouth-watering, but they’re also respectful to the environment and animal welfare.
Cook ’em, share ’em, love ’em. Your taste buds would thank you for it. Ready to go on this amazing culinary journey? Let’s bake!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 12 cupcakes
- Yield: 12 servings
Ingredients & Equipment You’ll Need
- 1 cup of almond milk
- 1 teaspoon of apple cider vinegar
- 1.5 cup of all-purpose flour
- 3/4 cup of unsweetened cocoa powder
- 1 cup of sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of coconut oil
- 1.5 teaspoon of vanilla extract
- 12 paper cupcake liners
- Muffin pan
How to Make Vegan Chocolate Cupcakes
- Take a bowl, combine almond milk and vinegar in it and mix well. Let it sit for a few minutes.
- In another bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add oil and vanilla extract to the milk mixture after stirring well.
- Gradually add the dry ingredients into the wet ingredients mixture. Stir only until just combined.
- Divide the batter into the cupcake liners. Then put the liners into the muffin pan.
- Bake the cupcakes in a preheated oven for around 20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for a few minutes. After that, transfer them onto a wire rack to cool completely.
Tips for the Best Results
- Ensure all your ingredients are at room temperature before mixing.
- Do not over mix the batter as it can lead to a denser texture.
- Check doneness with a toothpick, it should come out clean.
Storage Tips
- Store the cupcakes in an airtight container at room temperature. They’ll remain fresh for up to 3 days.
- If you want to freeze them, pack them in a freezer-safe container. They’ll stay good for up to 3 months.
Frequently Asked Questions
Q: Can I use other types of plant-based milk?
A: Yes, you can substitute almond milk with soy milk or coconut milk.
Q: Do I need to use apple cider vinegar?
A: It is preferable as it gives the best result, but you can replace it with white vinegar.
Q: Can I add frosting?
A: Absolutely! Just ensure the frosting is vegan too.
Q: Are these cupcakes gluten-free?
A: They aren’t, but you can replace the all-purpose flour with chickpea flour or almond flour for a gluten-free version.
Q: Can I add nuts or chocolate chips?
A: Yes, to either or both. Just remember to toss them in flour before incorporating.
Nutritional Facts of Vegan Chocolate Cupcakes
Each serving of Vegan Chocolate Cupcake contains 200 calories, 10g of fat, 27g of carbs, and 5g of protein.
So, folks, that’s it! The perfectly delectable Vegan Chocolate Cupcakes is now a part of your recipe list. Serve them to your loved ones and I bet they’d ask for more. And don’t forget a nice cup of almond milk or a scoop of vegan ice cream to accompany your serving of these amazing treats! Happy cooking!
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