Looking for a delicious and guilt-free dessert option? Look no further than this easy vegan chocolate cupcake recipe. Whether you’re a vegan, lactose intolerant, or just looking to add some plant-based goodness to your diet, these cupcakes are sure to satisfy your sweet tooth. Plus, they’re incredibly simple to make with just a few pantry staples.
INGREDIENTS
CUPCAKES
1 1/2 cups Silk unsweetened original almond milk
1 1/2 teaspoons white vinegar
1/2 cup melted oil
2/3 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon espresso powder 2
1 1/2 cups flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
FROSTING
1 cup (170 grams) semi-sweet chocolate chips
1/4 cup Silk unsweetened original almond milk
1/4 cup coconut oil
1 teaspoon vanilla extract
1/3 cup (40 grams) powdered sugar, sifted if lumpy4
pinch of salt
INSTRUCTIONS
CUPCAKES
Preheat the oven to 350 °F (175 °C) and line two muffin pans with a total of 16 cupcake liners.
In a large mixing bowl, stir together the almond milk and vinegar. Let sit for 5 minutes.
Stir in the melted coconut oil, brown sugar, granulated sugar, vanilla extract and espresso powder.
In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Add this to the wet mixture and stir just until combined.
Fill the liners slightly more than halfway full and bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean or with some moist crumbs.
Let cool for 5 minutes and then turn out onto a wire rack to cool completely.
FROSTING
In a small saucepan over medium-low heat, mix together the chocolate chips, almond milk, coconut oil, and vanilla extract. Stir until melted and then gradually whisk in the powdered sugar until completely smooth.
Let the pan cool for about 15 and then place the pan in the refrigerator for about 10-20 minutes, stirring after every 5 minutes, or until firm enough to spread on the cupcakes.
Spread 1 tablespoon of frosting on top of each cupcake.
Let come to room temperature (about 1-2 hours) before serving.
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