The Best Vegan Chocolate Cupcakes
The Best Vegan Chocolate Cupcakes are perfection! Moist, rich, chocolatey, and divine! Paired with a vegan buttercream frosting for an absolute treat.
Servings: 24 cupcakes
Calories: 179kcal
Ingredients
For the Cupcakes
- 1 cup dairy free milk
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 2 cups vegan cane sugar
- 1 cup cocoa powder
- 2 tsp baking powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon salt
- ¾ cup neutral oil
- 1 ½ cups boiling hot water
For the Frosting (Pick One)
- 1 recipe vegan buttercream frosting
- 1 recipe vegan chocolate frosting
Instructions
For the Cupcakes
- Preheat the oven to 350F and prep 24 muffin tins with nonstick spray or vegan cupcake liners.
- Combine dairy free milk, apple cider vinegar, and vanilla extract to make vegan buttermilk. Set aside.
- Use a large bowl and hand whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Next add oil and vegan buttermilk (vinegar, vanilla and dairy free milk mixture). Mix with a spatula until just combined.
- Pour in boiling hot water into the batter and carefully stir to combine. Batter will be loose and thin but this is 100% supposed to be this way.
- Evenly split up the cake batter into the prepared tins, filling each one up ½ of the way. Bake for 15-20 minutes or until a toothpick in the center comes out clean. Let cool for 15 minutes in the pans, then remove and let cool to room temp before frosting.
For the Frosting
- Pick a frosting and click the recipe above. Follow instructions and make while cupcakes are baking. Pipe as desired.
Notes
*Nutritional values don't include frosting. Add frosting based on which recipe using.
Nutrition
Serving: 1cupcake | Calories: 179kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 220mg | Potassium: 123mg | Fiber: 2g | Sugar: 17g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg