Are you craving a decadent dessert that's both delicious and compassionate? Look no further! These vegan chocolate cupcakes are about to revolutionize your baking game, proving that plant-based treats can be just as mouthwatering (if not MORE) than traditional recipes. Prepare to wow your taste buds and impress even the most skeptical dessert lovers with this incredibly simple yet incredibly delectable recipe that takes just 45 minutes from start to finish!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup almond milk
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prevent sticking and for easy removal.
- In a large mixing bowl, combine the dry ingredients: 1 cup of all-purpose flour, 1 cup of sugar, 1/3 cup of cocoa powder, 1 tsp of baking soda, and 1/2 tsp of salt. Whisk these ingredients together until they are well combined and free of lumps.
- In a separate bowl, mix the wet ingredients: 1/3 cup of vegetable oil, 1 tsp of vanilla extract, and 1 cup of almond milk. Stir the mixture until it is well blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a whisk, gently mix the two together until just combined. Be careful not to overmix; a few small lumps are okay.
- Using a ladle or a measuring cup, fill each cupcake liner about 2/3 full with the batter. This will give the cupcakes enough room to rise while baking.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs attached, they are ready.
- Once baked, remove the muffin tin from the oven and allow the cupcakes to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cool, you can frost them with your favorite vegan frosting or enjoy them plain. Serve and enjoy your delicious vegan cupcakes!
Tips
- Ingredient Temperature Matters: Ensure all your ingredients are at room temperature for the smoothest batter possible.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to tough, dense cupcakes.
- Check Your Oven Accuracy: Use an oven thermometer to ensure your temperature is precisely 350°F for consistent baking.
- Cool Completely Before Frosting: Patience is key! Let cupcakes cool entirely to prevent frosting from melting.
- Storage Tip: These cupcakes stay fresh in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
- Customize Your Flavor: Experiment with different plant-based milks like oat or coconut milk for unique flavor variations.
- Optional Enhancements: Add chocolate chips, nuts, or a sprinkle of sea salt to elevate your cupcake experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
