Vegan Chocolate Cupcakes

Why you'll love this recipe

They are filled to the brim with rich chocolate flavor and they are a breeze to put together. The step-by-step instructions are easy to follow and the expert tips will ensure success. You'll feel like a baking pro!

Ingredients needed

This recipe requires just 10 pantry staples to bring everything together. Here's what you'll need:

• Soy Milk – it yields a consistency that is very similar to dairy buttermilk when an acid is added. If you can't have soy, you can use any non-dairy milk. It won't thicken or curdle much, but that's ok and the recipe will still work.
• Apple Cider Vinegar – Lemon juice can be used as well.
• Granulated Sugar – Brown sugar will work too or a blend of both.
• Canola Oil – Any other neutral-tasting oil like sunflower seed or avocado oil will work, too. You can use coconut oil, but make sure it's measured in its liquid state and all the ingredients must be room temp or the oil will solidify when mixing.
• Dutch Process Cocoa Powder - It provides an intense dark chocolate flavor that is just heavenly. However, you can also use regular cocoa powder if you want and it'll still turn out chocolatey and delicious!

How to make the cupcake batter

The batter will come together in just 4 easy steps. This is how it's done:

Baking Tips

These chocolate cupcakes will come out perfect every time if you follow the recipe closely. Any small changes can alter the results. Here are some helpful tips for a successful experience:

• For accurate measuring, avoid scooping flour directly from the container using a measuring cup. Instead, use a spoon to scoop flour into the cup, then level the excess off using a butter knife. Avoid packing or tapping flour into the cup.
• Do not omit the apple cider vinegar - It helps to curdle soy milk to make vegan buttermilk and also reacts with baking soda to aid the rise of cupcakes. As mentioned above, lemon juice can be used in its place.
• Don't overmix the batter - This will cause more gluten to develop, resulting in a dense and chewy consistency.
• Avoid overfilling liners -Fill each hole to no more than ⅔ of the way full to prevent the batter from spilling over while baking.
• Let cupcakes cool - If they are still warm, the frosting might melt and slip off. Cool for at least 30 minutes before frosting them.

Storing Tips

Although they are best enjoyed fresh, they store well and can even be frozen.

• Room temperature – Unfrosted will stay good at room temp. for 2-3 days in an airtight container. To prevent excess moisture, place a layer of paper towel on the bottom of the container.
• Fridge – Both frosted and unfrosted can be refrigerated for 3-5 days in an airtight container.
• Freezer – Both frosted and unfrosted can be frozen for up to 3 months. For cupcakes without frosting, wrap them individually in wax paper and place them in an airtight container or Ziploc. For frosted cupcakes, place them on a tray in the freezer, uncovered for at least an hour, or until the frosting has frozen. Then wrap them and store them the same way as the unfrosted ones.

More dessert recipes to try

• Vegan Lemon Cupcakes
• Vegan Vanilla Cupcakes
• Vegan Red Velvet Cupcakes