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 and don’t taste like a vegan. They are straightforward to make and require 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
Unsweetened Cocoa powder
For the wet ingredients
Grapeseed or avocado oil (any healthy vegetable oil)
Apple cider vinegar
For the frosting (optional)
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 vegan 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 vegan 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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