Vegan Chocolate Cupcakes
Rich, moist and deliciously light, these Vegan Chocolate Cupcakes are simple to make and guaranteed to please vegans and non-vegans alike.
- 1 cup / 150g all-purpose flour
- ⅓ cup + 1 tbsp / 45g cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine salt
- ¾ cup / 165g raw caster sugar
- 1 tsp apple cider vinegar
- 1 cup / 250ml soy milk or dairy-free milk
- ⅓ cup / 80ml sunflower oil or another neutral flavoured oil
- 1 tsp vanilla extract
Pre-heat oven to 175°C (350°F) and set it up so your oven rack is in the middle. Line a 12-pan cupcake tray with patty liners.
Sift the flour, cocoa, baking powder, baking soda and salt in to a large bowl. Whisk in the sugar and set aside.
In a 1-cup measuring cup, add 1 tsp of apple cider vinegar. Fill the remaining cup with dairy-free milk and stir. Set aside for 3 minutes.
Transfer the milk - now buttermilk - to another bowl and whisk in the oil and vanilla.
Add the wet ingredients to the dry and whisk together until combined. Don't overmix the batter or you'll end up with rubbery cakes. Whisk until any larger lumps are gone but no more.
Fill the patty liners half-way with the batter. Only fill to half-way, no more.
Pop the filled tray on to the middle rack of the oven and bake for 21 minutes or until risen and cooked through.
Remove from the oven and sit for 5 minutes before turning them out to cool.
Once cooled completely, top with your favourite frosting.
The important thing is to know your oven. Sally at Sally's Baking Addiction - the mother of all things baking - bakes most of her cupcakes at 177 degrees C (350 degrees F) for 18-21 minutes. If you know that's your oven's sweet spot, by all means set your oven to 177 degrees (160 degrees C if you have a fan forced oven). If you're not sure, get yourself an oven thermometer and set it to 170. I find 170 degrees C, a happy medium. If I have to bake a little longer, I'd rather that than have them crack.
Only fill the patty liners half-way for this recipe. They have good rise and will muffin top if you fill the patties any more.
Can I Freeze My Cupcakes?
Yup! Wait until they have cooled completely before popping your un-frosted cupcakes in a freezer proof bag or sealed container. They will keep for up to 3 months in the freezer.
Make Them Gluten-Free...
Swap out the all-purpose flour for a baking gluten-free flour or try the gluten-free mix I use in my Coconut Gluten-free Vegan Pancakes with Banana. It's a great all-rounder flour mix.
Calories: 200kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 111mg | Fiber: 1g | Sugar: 15g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg