Vegan Chocolate Cupcakes
Ingredients
The Cupcakes
-
1 ½
tablespoons
apple cider vinegar
-
½
cup
soy milk
-
1
cup
brown sugar
-
1 ½
cups
all-purpose flour
-
½
cup
unsweetened cocoa powder
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
sea salt
-
⅓
cup
oil
-
1
teaspoon
vanilla extract
-
½
cup
warm milk
-
1
teaspoon
instant coffee
The Frosting
-
1
cup
unsweetened cocoa powder
-
½
cup
unsalted vegan butter
-
1
teaspoon
vanilla extract
-
pinch
sea salt
-
2 ½ - 3
cups
powdered sugar
-
⅓
cup
vegan milk
Instructions
- Preheat the oven to 350°F (180°C) and line muffin cups with cupcake liners.
- Mix the vinegar and vegan milk in a jar to create buttermilk and set aside.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and sea salt.
- Add the oil, buttermilk, and vanilla extract to the dry ingredients.
- Heat the additional milk and dissolve the instant coffee in it, then add to the mixture.
- Beat the mixture on medium speed for up to 3 minutes, scraping down the sides as needed.
- Divide the batter evenly among the cupcake liners, filling them about ¾ full.
- Tap the cupcake pan to release air bubbles and bake for 18 minutes.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, mix cocoa powder, vegan butter, powdered sugar, vanilla, sea salt, and half the vegan milk until smooth.
- Adjust the thickness of the frosting with additional powdered sugar or milk as needed.
- Frost the cooled cupcakes and add sprinkles if desired.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
7g
Total carbohydrates
33g
Total protein
3g
Sodium
240mg
Cholesterol
0mg
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