Basic Vegan Chocolate Cupcakes
"From "Vegan Cupcakes Take Over the World", these chocolate cupcakes are light and fluffy, not to mention animal friendly!"
photo by Fanged Menace
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1 cup soymilk
- 1 teaspoon apple cider vinegar (or white vinegar)
- 3⁄4 cup granulated sugar
- 1⁄3 cup vegetable oil
- 1 1⁄2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1⁄3 cup cocoa powder (Dutch processed or regular)
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
directions
- Preheat the oven to 350°F (180°C).
- Line muffin pan with baking cups (paper or foil).
- Whisk together soy milk and vinegar in a large bowl, and set aside to curdle. Add sugar, oil, and vanilla to the soy mixture and beat until frothy.
- In a separate bowl, whisk together the remaining dry ingredients.
- Add the dry mixture to the wet mixture in two batches beating until smooth, with no large lumps remaining.
- Pour the batter into prepared baking cups, filling them to three quarters full.
- Bake for 18 to 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Transfer cupcakes to cooling rack and allow to cool completely.
Questions & Replies
-
Can this be made into a cake???
Reviews
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Everyone loves these! We are not vegans, but this is my favorite cupcake recipe. They are moist, light and way better than anything out of a box. Plus I can make them with what I have on hand. I have used all kinds of milk for these (almond, coconut, soy or cow's). Oh and the book is amazing too. yum yum -
I have been using this recipe for over a year and always have great results! My daughter has milk and egg allergies so this lets her enjoy a treat that she usually can't have. I'm a vegetarian so I love it for that reason as well. Also try using dark chocolate cocoa! Makes it even better! -
I was skeptical because the batter was so runny but they came out perfect! -
Made these 3 times and perfectly chocolatey and so moist! I paired this with vegan vanilla frosting http://lovingitvegan.com/how-to-make-vegan-vanilla-frosting/ -
Definitely the best cupcake recipe I have ever tried. This recipe makes me look like a professional when I make these for my friends. They are SUPER moist, fluffy, light and taste incredible. Super easy to make. I have found the best thing to do is blend all the ingredients reallllyyy well (i blend the whole mixture in a blender) before pouring into molds.
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Tweaks
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To make them rise higher like a madeleine with a little mound in the middle, preheat your oven to 410°F (210°C). When you place the cupcakes in the oven, lower the temperature to 350°F (180°C) and bake as per the recipe. The temperature shock is the trick!
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Also I used cider vinegar instead of white vinegar
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1 cup of coconut milk instead of soya 1/3 cup coconut oil melted, instead of veg oil 1/2 cup sugar, I always reduce the sugar as my partner has diabetes
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1 cup - unsweetened vanilla almond milk- instead of soy 1/4 cup organic sugar- instead of 3/4cup sugar 1/3 cup apple sauce- instead of 1/3 cup oil 1 cup oat flour- instead 1 cup flour 1/3 cup cacao - instead of 1/3 cup cocoa OMG BEST ever cupcakes!!! -
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I swapped the soy milk for almond milk. I used white vinegar instead of apple cider vinegar. and the third swap was for flour, I chose Pillsbury Best gluten free multi-purpose gluten free flour blend. I found it at Walmart and just had to try it. I was satisfied and so was my boyfriend who I am slowly introducing a gluten-free lifestyle to.
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