The Best Vegan Chocolate Cupcakes
The BEST Vegan Chocolate Cupcakes! Moist, light, fluffy cupcakes with a mouthwatering chocolate frosting. Plus they're made in 1 bowl!
Servings: 12 cupcakes
Calories: 399kcal
Ingredients
- 1/2 cup unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 3/4 cup all purpose flour
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 1/3 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 Recipe Vegan Chocolate Frosting
Instructions
- Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Spray the liners with a little oil to prevent sticking.
- In a measuring cup, combine the soy milk and apple cider vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk).
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until well combined.
- To the bowl with the mixed dry ingredients, add the oil, applesauce, vanilla and milk/vinegar mixture. Stir well with a large spoon or spatula until smooth and well combined. The batter should be fairly thin and smooth, not too thick. (see photos in post above for reference)
- Fill the liners only half full. Do not overfill or the cupcakes will rise out of the liners and spill over. Bake for 18-22 minutes, or until a toothpick inserted comes out mostly clean.
- Cool completely, then pipe or spread on frosting as desired with Vegan Chocolate Frosting.
Notes
- Feel free to substitute almond, cashew, coconut or hemp milk for the soy milk. Any plant based milk will work here.
- You can substitute coconut oil or even melted vegan butter for the canola oil if you want.
- If you only want a little bit of frosting on each cupcake, you can cut the frosting recipe in half. But if you want it piped on like I did, you will need the full recipe.
- Calories are an estimate only, and will vary greatly on how much frosting you put on each cupcake.
- Cupcakes can be frozen, unfrosted, for up to 2 months. When ready to serve, thaw at room temperature and then frost. Leftover frosted cupcakes are best stored in the refrigerator in a covered container for up to 5 days.
- Gluten free - Use a quality all purpose gluten free flour.
- Mini cupcakes - Use a mini muffin pan, fill half full and bake for 10-12 minutes.
- Can also make one 8-inch square or a round 9 inch cake out of this recipe. Bake for 30-35 minutes.
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 59g | Protein: 3g | Fat: 20g | Saturated Fat: 4g | Sodium: 273mg | Potassium: 114mg | Fiber: 2g | Sugar: 47g | Vitamin A: 21IU | Calcium: 33mg | Iron: 1mg