Chocolate Cupcakes (Vegan)
Ingredients:
- 360 ml (1½ cups) dairy-free milk
- 15 ml (1 tbsp) apple cider vinegar or white vinegar
- 240 g (2 cups) all-purpose flour
- 100 g (1 cup) unsweetened cocoa powder
- 9.3 g (2 tsp) baking soda
- 4.7 g (1 tsp) baking powder
- 1.5 g (¼ tsp) salt
- 265 g (1⅓ cups) sugar
- 160 ml (⅓ cup) avocado oil
- 300 g (1¼ cups) unsweetened applesauce
- 120 ml (½ cup) strong brewed coffee
- 8.7 g (2 tsp) vanilla extract
- sprinkles (optional)
- 225 g (1 cup) dairy-free butter
- 240–360 g (2–3 cups) powdered sugar
- 65 g (⅓ cup) unsweetened cocoa powder
- 115 g (¼ cup) dairy-free semisweet chocolate
- 8.7 g (2 tsp) pure vanilla extract
- 30 ml (⅓ cup) unsweetened dairy-free milk
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Let the almond milk and vinegar mixture sit until it looks slightly curdled before mixing it into the batter — this vegan buttermilk is what helps the cupcakes rise and stay tender.
Instructions:
- Preheat and Prep: Preheat oven to 175°C (350°F). Line a muffin tin with cupcake liners.
- Make Vegan Buttermilk: In a medium bowl, stir 360 ml (1½ cups) almond milk with 1 tsp vinegar. Let sit for a few minutes to curdle.
- Mix Wet Ingredients: Mix sugar, 160 ml (⅓ cup) avocado oil, then add applesauce, 120 ml (½ cup) strong brewed coffee, vanilla extract, and the vegan buttermilk.
- Mix Dry Ingredients: In a large bowl, whisk together 240 g (2 cups) flour, 100 g (1 cup) cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and ¼ tsp salt.
- Combine: Pour the dry ingredients into the wet ingredients and gently stir until just combined — do not overmix. The batter should be runny.
- Fill and Bake: Divide the batter evenly into the cupcake liners, filling about ⅓ full. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
- Make the Frosting: Let cool completely. Beat 225 g (1 cup) dairy-free butter until creamy. Gradually mix in 65 g (⅓ cup) cocoa powder, melted chocolate, vanilla, and milk, adding 240–360 g (2–3 cups) powdered sugar to your preferred sweetness until smooth and fluffy.
- Frost and Serve: Pipe or spread frosting onto cooled cupcakes.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs.
Storage: Store covered at room temperature for 2 days, or refrigerate for up to 5 days if frosted.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The apple cider vinegar or white vinegar adds tang that cuts through richness and balances the flavors. The all-purpose flour provides structure and body to the finished dish. The unsweetened cocoa powder adds rich, deep chocolate flavor. The baking soda provides lift so the texture stays light rather than dense.
Chocolate Cupcakes (Vegan)
Ingredients:
- 360 ml (1½ cups) dairy-free milk
- 15 ml (1 tbsp) apple cider vinegar or white vinegar
- 240 g (2 cups) all-purpose flour
- 100 g (1 cup) unsweetened cocoa powder
- 9.3 g (2 tsp) baking soda
- 4.7 g (1 tsp) baking powder
- 1.5 g (¼ tsp) salt
- 265 g (1⅓ cups) sugar
- 160 ml (⅓ cup) avocado oil
- 300 g (1¼ cups) unsweetened applesauce
- 120 ml (½ cup) strong brewed coffee
- 8.7 g (2 tsp) vanilla extract
- sprinkles (optional)
- 225 g (1 cup) dairy-free butter
- 240–360 g (2–3 cups) powdered sugar
- 65 g (⅓ cup) unsweetened cocoa powder
- 115 g (¼ cup) dairy-free semisweet chocolate
- 8.7 g (2 tsp) pure vanilla extract
- 30 ml (⅓ cup) unsweetened dairy-free milk
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The apple cider vinegar or white vinegar adds tang that cuts through richness and balances the flavors. The all-purpose flour provides structure and body to the finished dish. The unsweetened cocoa powder adds rich, deep chocolate flavor. The baking soda provides lift so the texture stays light rather than dense.
Prep:
Let the almond milk and vinegar mixture sit until it looks slightly curdled before mixing it into the batter — this vegan buttermilk is what helps the cupcakes rise and stay tender.
Instructions:
- Preheat and Prep: Preheat oven to 175°C (350°F). Line a muffin tin with cupcake liners.
- Make Vegan Buttermilk: In a medium bowl, stir 360 ml (1½ cups) almond milk with 1 tsp vinegar. Let sit for a few minutes to curdle.
- Mix Wet Ingredients: Mix sugar, 160 ml (⅓ cup) avocado oil, then add applesauce, 120 ml (½ cup) strong brewed coffee, vanilla extract, and the vegan buttermilk.
- Mix Dry Ingredients: In a large bowl, whisk together 240 g (2 cups) flour, 100 g (1 cup) cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and ¼ tsp salt.
- Combine: Pour the dry ingredients into the wet ingredients and gently stir until just combined — do not overmix. The batter should be runny.
- Fill and Bake: Divide the batter evenly into the cupcake liners, filling about ⅓ full. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
- Make the Frosting: Let cool completely. Beat 225 g (1 cup) dairy-free butter until creamy. Gradually mix in 65 g (⅓ cup) cocoa powder, melted chocolate, vanilla, and milk, adding 240–360 g (2–3 cups) powdered sugar to your preferred sweetness until smooth and fluffy.
- Frost and Serve: Pipe or spread frosting onto cooled cupcakes.
