Add in the dairy free milk mixture, unsweetened applesauce, vegan white chocolate, and vanilla extract. Divide the batter evenly between the cupcake liners. Fill paper-lined muffin cups half full. Don’t overmix. If you happen to have ground flaxseed meal on hand and no applesauce, you can switch the applesauce for 1 flax egg. Cook Time 19 mins. Baking is very precise so weighing your flour is your best bet for a perfect result. For frosting, in a large bowl, beat margarine until light and fluffy. then you might as well weigh them for perfect accuracy. This is important to divide the batter into 14, 15 at the most, as the cupcakes rise … Please do us a favor and rate the recipe as well as this really helps us! Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Home » Desserts » Classic Vegan Chocolate Cupcakes Recipe, Published: Jan 15, 2019 Modified: Mar 23, 2019 by Alison Andrews This post may contain affiliate links. I reckon you can use any non-dairy milk, but the ones I’ve tested are almond and soy. These chocolate vegan cupcakes are easy to make and even easier to eat. You can store them at room temperature (covered) for a few days or store them (also covered) in the fridge where they will last for up to a week. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. You may need less (higher water content vegan butter) or more (lower water content vegan butter). Prep Time 15 mins. You just need to give it a quick whisk with your hand whisk until well combined. Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. And it’s usually close but not exact. Whisk first 5 ingredients. Can I make these cupcakes gluten-free? In each well, add the vinegar, vanilla extract and oil. Thanks so much Jennifer, I’m so happy to hear that! Let sit for at least 10 minutes. … There’s something pretty special about cupcakes. Stir in the milk mixture and … For the recipe you will need 2 x 12-hole cupcake tins, lined with cupcake cases. Yes, you can use any vegetable oil you like. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. My favorite oils to bake with are extra virgin olive oil, canola oil and coconut oil. Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. ★☆ Light and fluffy chocolate cupcakes topped with vegan chocolate buttercream, chocolate sprinkles and chocolate chips. Whisk the soy milk and vinegar together and let sit for about 10-15 minutes. I don’t use an electric mixer for the cupcakes themselves, but I do use it for the frosting. The vinegar reacts with the baking soda and causes a wonderful baking reaction that works fantastically in vegan recipes. But I wanted to make these even easier (if possible) and just go for the really classic version which is chocolate buttercream frosting on a classic chocolate cupcake. Originally posted in February of 2013, and recently given a photo refresh, these Gluten-Free Vegan Chocolate cupcakes are going to win you over! I have lived in a few places since starting this blog and have used a variety of brands, vegan-made brands like Earth Balance and Nuttelex and other brands that are just ‘accidentally’ vegan and all have worked great in my frostings and baked goods. Chocolate Ganache: To make chocolate ganache to drizzle over the frosting, chop up ¼ cup of vegan dark chocolate into small pieces (think the size of chocolate chips) and place it in a small bowl. So decadent and fluffy and no one will ever even know they’re vegan! ★☆ It works great for vegan whipped cream and for frostings. Single types of flour will not work in this recipe, it needs to be a gluten-free all purpose flour blend and the recipe needs some adjustments to make it work perfectly. Why is there vinegar in this recipe? Don’t skip it. vegan chocolate cupcakes with mint buttercream frosting, Sign up to our email list while you’re here, Vegan Chocolate Cupcakes with Mint Buttercream Frosting. These may just be the perfect gluten-free vegan chocolate cupcakes!! If you’re preparing food for people with specific dietary requirements, they are ideal as they are gluten-free, dairy-free and egg-free. *Nutritional information is for 1 cupcake of 12 including frosting and chocolate shavings. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. Add in the soy milk slowly, only as much as needed to get the right consistency. I’ve had a lot of dry cupcakes in my lifetime, and these are far from it. Great recipe, easy to follow instructions, and really yummy cupcakes, These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. EASY Vegan Chocolate Cupcakes- this vegan cupcake recipe comes together in just ONE big bowl and bake in just 20 minutes! I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Comment Policy: Your feedback is really appreciated! Use a hand whisk to whisk out … How do I store these vegan chocolate cupcakes? Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners … Cool … We used it for piping the whipped cream onto the apple cake in our vegan whipped cream video. Beat in confectioners' sugar, cocoa, milk and vanilla. The perfect vegan chocolate cupcake recipe. Weigh your flour. *This makes a good amount of frosting, enough to frost each cupcake quite liberally (as pictured). Seriously so moist, decadent, rich and incredible! Find out more about me here. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. They are very moist, and super fudgey. *You can use a different vegetable oil other than canola if you prefer. Do not whip the frosting until the cupcakes are cooled and ready to be frosted. Make ahead option: to make these vegan chocolate cupcakes ahead of time, simply make the chocolate cupcakes… Preheat oven to 350°F. —Taste of Home Test Kitchen, Milwaukee, Wisconsin, Vegan Chocolate Cupcakes Recipe photo by Taste of Home. Frost cupcakes. I usually weigh other ingredients like sugar and cocoa as well, but these are less crucial. simple vegan chocolate cupcakes can be made with just a few basic ingredients you might already have at home – NO tofu, NO black beans, NO avocado, and NO flax eggs! In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Thanks a million. Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together. They are super simple to make, using very simple ingredients but the results will shock and astound you because no one in the world will be able to tell these are vegan cupcakes by the taste. Cool 10 minutes before removing from pans to wire racks to cool completely. *Apple cider vinegar can be used interchangeably with white vinegar. If you have any leftovers from this vegan chocolate cupcake recipe, simply store the cupcakes in a cupcake container or lightly cover with plastic wrap and store in the fridge for up to 3 days. This can impact how much non-dairy milk you add to a recipe, so if you just keep that in mind, then you can adjust as needed. indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, These classic vegan chocolate cupcakes are moist, fluffy, mega-chocolatey, and topped with the smoothest, silkiest vegan chocolate buttercream. Rich, moist and deliciously light, these vegan chocolate cupcakes are simple to make and guaranteed to please vegans and non-vegans alike.. Made using basic kitchen ingredients, these sweet cakes are tofu, avocado, black bean and general weird-stuff free.If you are looking for a classic chocolate cupcake that happens to be vegan… Sift together the flour, sugar, cocoa, baking soda and salt. Bake until tops spring back … Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely. I used all 3 Tbsp of soy milk. 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