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Vegan Chocolate Cupcakes Recipe

  • 12servings
  • 18minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B12, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup soymilk / rice milk (original recipe calls for soy, but I used rice)

  2. 1 teaspoon apple cider vinegar

  3. 3/4 cup granulated sugar

  4. 1/3 cup canola oil

  5. 1 teaspoon vanilla extract

  6. 1/2 teaspoon almond extract , chocolate extract, or more vanilla extract

  7. 1 cup all-purpose flour

  8. 1/3 cup cocoa powder , Dutch-processed or regular

  9. 3/4 teaspoon baking soda

  10. 1/2 teaspoon baking powder

  11. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.

  2. Whisk together the milk and vinegar in a large bowl, set aside for a few minutes to curdle.

  3. Add the sugar, oil, and extract(s), and beat until foamy.

  4. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.

  5. Add in two batches to wet ingredients and beat until no large lumps remain.

  6. Pour into liners, filling 3/4 of the way.

  7. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.

  8. Transfer to a cooling rack and let cool completely.

  9. Try not to eat half the batch in one sitting.

  10. Tell your husband that going for seconds indeed means he can't tell they're vegan.

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