Vegan Chocolate Cupcakes Recipe
30 min·American
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup unsweetened non-dairy milk, such as coconut milk
- 1/2 cup canola or olive oil
- 2 teaspoons pure vanilla extract
- 2 tablespoons apple cider vinegar
- Vegan frosting
Instructions
7 steps
- 1
Gather the ingredients.
- 2
Position a rack in the center of the oven and heat to 350 F. Line 12 cups in a muffin or cupcake pan with liners.
- 3
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until smooth.
- 4
Add the non-dairy milk, oil, and vanilla. Mix well until smooth. Fold the apple cider vinegar into the mixture with a rubber spatula.
- 5
Portion the batter into the prepared cupcake tins, filling each about two-thirds to three-quarters full.
- 6
Bake until a toothpick inserted into the centers of the cupcakes comes out clean, about 20 minutes.
- 7
Allow cupcakes to cool completely on a wire cooling rack. Top with frosting before serving.
Progress
0 / 7 steps
