How to make  moist, chocolatey cupcakes 

These Vegan chocolate cupcakes are moist, fluffy, chocolatey, and delicious. They are excellent for snacking, breakfast, entertaining guests at a party, or packing them for picnics.

They are healthy , don’t taste like a vegan and are straightforward to make with few staple pantry ingredients.

You do not need any fancy equipment to make them. But instead, you will only need a mixing bowl, a spatula, and whiskers; you do not need an electric mixer since your hands can do the job, but you may need it for the frosting.

What ingredients do I need for vegan chocolate cupcakes?

For the dry ingredients

For the wet ingredients

Grapeseed or avocado oil (any healthy vegetable oil)

Maple syrup

Plant milk

Apple sauce

Apple cider vinegar

Vanilla extract

For the frosting (optional)

vegan batter

powdered sugar

Vanilla extract

How to make vegan chocolate cupcakes

Preheat the oven you will use to 350 degrees Fahrenheit and prepare your cupcake liners.

Mix all the measured dry ingredients in a large bowl and set aside, and then mix the wet ingredients in another large bowl.

Combine the wet ingredients to the dry ingredients and whisk until the elements mix well.

Pour the batter into the cupcake liners filling them ⅔ each. Bake for 23-25 minutes. Remove from the oven, cool on the cooling rack, add the icing, and serve.

Can I freeze these cupcakes?

Sure, you can. They can keep fresh for 5-7 days. Please keep them in a well-covered container before freezing.

Remember to thaw them for a few minutes before serving.

Can I make these cupcakes ahead?

You can make these cupcakes two or three days ahead. Please do not add the frosting until the day you intend to serve them.

Can I make these chocolate cupcakes gluten-free?

To make these cupcakes gluten-free, use gluten-free flour such as spelt, oat, almond flour, or Buckwheat.

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