Vegan Chocolate Cupcakes
These vegan chocolate cupcakes are rich, decadent, and loaded with chocolaty flavor. Easy to make and perfect for everything from special occasions to just treating yourself!
Servings: 12
Calories: 201kcal
Ingredients
- 1 ¼ cups unsweetened and unflavored non-dairy milk
- ⅓ cup canola oil (or baking oil of choice)
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 1 ½ cups + 1 tablespoon all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¾ cup organic granulated sugar
- ½ cup organic brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon (optional but recommended)
- ½ teaspoon salt
- Vegan frosting of choice, for topping
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
- In a small bowl or large liquid measuring cup, stir together the milk, oil, vinegar, and vanilla.
- In a large mixing bowl, whisk together the flour, cocoa, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.
- Use an electric mixer at high-speed to beat the ingredients for 1 minute, until fully combined.
- Divide the batter evenly among the muffin cups.
- Place the tin into the oven and bake the cupcakes for about 25 to 27 minutes. Test for doneness by gently pressing on the top of one with a finger — it will spring back when done.
- Transfer the tin to a cooling rack and let the cupcakes cool completely before frosting them.
Notes
Nutrition information does not include frosting.
Nutrition
Serving: 1cupcake | Calories: 201kcal | Carbohydrates: 34.3g | Protein: 2.8g | Fat: 7.2g | Saturated Fat: 0.9g | Sodium: 169mg | Potassium: 230mg | Fiber: 2.2g | Sugar: 18.6g | Calcium: 89mg | Iron: 2mg