Vegan chocolate cupcakes
Indulge in these decadent vegan chocolate cupcakes that are moist, rich, and incredibly satisfying. Made with simple ingredients like all-purpose white wheat flour, cocoa powder, and olive oil, these cupcakes are perfect for any occasion. Easy to make and deliciously sweet, they prove that vegan desserts can be both simple and delicious.
Cook time 25 min
Prep time 10 min
Ingredients:
1.50 cup all-purpose white wheat flour3 tbsp dry cocoa powder
1 cup water
2 tsp baking powder
3/4 cup sugar
6 tbsp olive oil
1 tsp vinegar
Indulge in these decadent vegan chocolate cupcakes, a cruelty-free alternative that doesn’t compromise on flavor or texture. Perfect for any occasion, these cupcakes are easy to make and guaranteed to satisfy your sweet tooth. The combination of rich cocoa powder and moist, fluffy cake is sure to be a hit with vegans and non-vegans alike.
Instructions:
- Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease it.
- In a large mixing bowl, sift together 1.5 cups of all-purpose white wheat flour and 3 tablespoons of dry cocoa powder. This helps to break up any lumps and ensures an even distribution of the dry ingredients.
- Add 2 teaspoons of baking powder and 3/4 cup of sugar to the bowl. Stir to combine all dry ingredients thoroughly.
- In a separate mixing bowl or large measuring cup, combine 1 cup of water, 6 tablespoons of olive oil, and 1 teaspoon of vinegar. Mix well.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently. Be careful not to overmix; you want the batter to be smooth but not overly worked to maintain the cupcakes' fluffy texture.
- Divide the batter evenly among the 12 prepared muffin cups. Each cup should be about 2/3 full to allow the cupcakes to rise properly.
- Place the muffin tin in your preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Baking times may vary slightly depending on your oven, so start checking at the 18-minute mark.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
- Feel free to frost your cupcakes with your favorite vegan frosting, or enjoy them as is! These cupcakes are deliciously rich and perfect for satisfying your chocolate cravings.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to a month; just thaw them at room temperature before serving.
Tips:
- Use high-quality cocoa powder: Opt for a high-quality cocoa powder to ensure the richest chocolate flavor in your cupcakes.
- Don’t overmix the batter: Overmixing can result in dense cupcakes. Mix just until the ingredients are combined.
- Check doneness with a toothpick: Insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, the cupcakes are done.
- Let cupcakes cool completely: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- Add a touch of espresso powder: For an even deeper chocolate flavor, add a teaspoon of espresso powder to the dry ingredients.
- Store properly: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
These decadent vegan chocolate cupcakes are a delightful treat that are simple to make and sure to impress. With just a few ingredients and some easy steps, you can create delicious cupcakes that everyone will love. Enjoy them as a dessert or a snack, and feel good knowing they are cruelty-free and delicious.
Nutrition per serving
10 ServingsCalories 130kcal
Protein 2.54g
Carbohydrates 30g
Fiber 1.12g
Sugar 16g
Fat 9g
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