Chocolate Cupcakes Vegan
Indulge in the rich, chocolatey decadence of these Vegan Chocolate Cupcakes—perfectly moist, fluffy, and irresistible! Made with pantry staples like cocoa powder, non-dairy milk, and a touch of apple cider vinegar for a vegan "buttermilk" effect, these cupcakes are entirely dairy-free and egg-free yet bursting with flavor. With a prep time of just 15 minutes, they’re quick and easy to whip up, whether you’re baking for a party or simply satisfying a sweet tooth. The smooth, velvety batter creates a perfectly tender crumb, and they’re ready to be enjoyed plain or topped with your favorite frosting. These vegan cupcakes are proof that you don’t need animal products to achieve dessert perfection.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Cocoa powder (unsweetened)
- 1 teaspoon Baking soda
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 1 cup Non-dairy milk (e.g., almond, soy, oat)
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.25 cup Vegetable oil (e.g., canola or coconut, melted)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar until well combined.
In a separate bowl, combine the non-dairy milk and apple cider vinegar. Stir and let it sit for about 5 minutes to curdle slightly, creating vegan 'buttermilk'.
To the 'buttermilk' mixture, add the vanilla extract and vegetable oil. Mix well.
Slowly pour the wet ingredients into the bowl of dry ingredients. Stir until the batter is smooth and no lumps remain, being careful not to overmix.
Using a spoon or ice cream scoop, evenly distribute the batter among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2253 mg | 98% | |
| Total Carbohydrate | 416.5 g | 151% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 209.7 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 479 mg | 37% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2336 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
