EASY Vegan Chocolate Cupcakes- this vegan cupcake recipe comes together in just ONE big bowl and bake in just 20 minutes! then you might as well weigh them for perfect accuracy. Please do us a favor and rate the recipe as well as this really helps us! Originally posted in February of 2013, and recently given a photo refresh, these Gluten-Free Vegan Chocolate cupcakes are going to win you over! This is because it’s based on coconut oil so it can go very soft at room temperature especially if you’re having hot weather and very hard in the fridge. *For the frosting, the amount of non-dairy milk you will need to add will depend on the water content of the brand of vegan butter you use. If you’re preparing food for people with specific dietary requirements, they are ideal as they are gluten-free, dairy-free and egg-free. If you want to use coconut oil then make sure it’s melted first. These vegan chocolate cupcakes are totally irresistible. If you use a tiny bit more sugar than needed it’s unlikely to mess up your recipe. To frost these we used a new tool we’ve acquired which is a Wilton Dessert Decorator Pro. Use a hand whisk to whisk out … Yes, you can use any vegetable oil you like. ★☆ Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. So decadent and fluffy and no one will ever even know they’re vegan! Can I make these cupcakes gluten-free? About Me →. Use a hand whisk to whisk out any big lumps. 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. Add your non-dairy milk in slowly and only use as much as needed to get to the right consistency, you might not need as much as I use or you might need a small bit more. Form 3 wells in the dry mixture. In all my years of baking I have never loved the piping bags and always use a piping syringe. Cool 10 minutes before removing from pans to wire racks to cool completely. … If you happen to have ground flaxseed meal on hand and no applesauce, you can switch the applesauce for 1 flax egg. Preheat oven to 350°. The photo I originally added to the post didn’t do the cupcakes justice. And it’s usually close but not exact. Where is the egg replacer in this recipe? Mix well, until … In a large bowl, whisk flour, cocoa and baking soda. And then I weigh it and see how close I got. ★☆ I don’t use an electric mixer for the cupcakes themselves, but I do use it for the frosting. Yes you definitely can. You can also bake it in a cake pan for a perfectly moist vegan chocolate cake! Your email address will not be published. ★☆ I used some applesauce instead of a flax egg as an egg replacer in this recipe. We used it for piping the whipped cream onto the apple cake in our vegan whipped cream video. 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. Beat in confectioners' sugar, cocoa, milk and vanilla. *Nutritional information is for 1 cupcake of 12 including frosting and chocolate shavings. Fudgy, moist, insanely chocolaty, and topped with sinful … Print Recipe Pin Recipe. Don’t overmix. Use a rubber spatula to stir until there are no more clumps of dry ingredients left, being careful not to over mix the batter. how to make vegan chocolate cupcakes Step 1 : Preheat the oven to 350°F (177°C) and line 2 muffin pans with 14 liners. When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings. Add the oil, vanilla, vinegar and water. *You can use a different vegetable oil other than canola if you prefer. Stir in the milk mixture and … 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. Each serving … The main difference I see is that different brands have slightly different water contents, a brand that is more firm at room temperature will have a lower water content than one that is always very spreadable. Sure, this recipe adapts to two 7-inch cake layers. Thanks a million. These vegan chocolate cupcakes are ultimately moist, fluffy, spongey and topped with the most deliciously rich smooth and silky vegan chocolate buttercream you’ve ever tasted. I don’t mean you can’t mix it properly, I just mean you don’t want to keep whisking way past the point when everything is properly combined. In a stand mixer or a mixing bowl + hand mixer, cream together butter and sugar until well incorporated. There’s something pretty special about cupcakes. I have been baking for a long time and I still test myself sometimes doing the spoon and level method which is the most accurate way to measure without weighing. Can I use a different vegetable oil? *You can use almond milk instead of soy milk (in the cupcakes and frosting) if you prefer. Cupcakes: Preheat oven to 335 F. Line a muffin/cupcake tin with liners. For the recipe you will need 2 x 12-hole cupcake tins, lined with cupcake cases. 8 ingredients & oil-free! Chocolate and mint are always a good pairing in my book and the combination in these cupcakes is a total winner. In each well, add the vinegar, vanilla extract and oil. Course Dessert. We have an amazing gluten-free chocolate cupcake recipe that you will absolutely love, I recommend you try that one. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! How do I store these vegan chocolate cupcakes? Required fields are marked *, Rate this recipe Divide batter evenly between muffin cups (scant 1/3 cup per cupcake). I usually weigh other ingredients like sugar and cocoa as well, but these are less crucial. My favorite oils to bake with are extra virgin olive oil, canola oil and coconut oil. Taste of Home is America's #1 cooking magazine. Add to the bowl with the chocolate … Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Frost cupcakes. Can I make vegan cupcakes from cake mix? Moist, fluffy and mega-chocolatey. If you weigh your flour you will have the best chance of a fail proof recipe. 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! *Recipe adapted from our Vegan Chocolate Cupcakes with Mint Buttercream Frosting. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. I love how descriptive you are, it makes it so much easier for amature bakers, so thank you . Baking is very precise so weighing your flour is your best bet for a perfect result. Cool … I used canola oil in this recipe but any vegetable oil will do the job. Stir until just combined. They are very moist, and super fudgey. You don’t need any special equipment to make the cakes, just two bowls, a whisk and a muffin tin. Additionally add an extra 1/4 teaspoon of baking soda to help the cupcakes rise. Place into the oven and bake for 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean. Cook Time 19 mins. Preheat oven to 350°F. *This makes a good amount of frosting, enough to frost each cupcake quite liberally (as pictured). The Best Vegan Gluten-Free Chocolate Cupcakes Amazing 1-bowl chocolate cupcakes that are undetectably vegan and gluten-free. In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla … ★☆ —Taste of Home Test Kitchen, Milwaukee, Wisconsin, Vegan Chocolate Cupcakes Recipe photo by Taste of Home. 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. Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together. You can make the frosting while the cupcakes are baking, so you don’t add extra time to the recipe. Do not whip the frosting until the cupcakes are cooled and ready to be frosted. 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. ; Make the cupcakes: Preheat the oven to 350°F.Line a 12-cup muffin pan with cupcake … These may just be the perfect gluten-free vegan chocolate cupcakes!! Make ahead option: to make these vegan chocolate cupcakes ahead of time, simply make the chocolate cupcakes… Use this cupcake recipe for parties and celebrations of all kinds. 5 from 18 votes. I hope this doesn’t come off as braggy, but the reason I’m so confident about this is because I bake A LOT, and I really know a great cupcake from one that is just adequate these days and these are definitely in the category of great. It works great for vegan whipped cream and for frostings. When the cupcakes are baked, remove them from the cupcake tray and transfer them to a wire cooling rack to cool and when completely cooled, pipe on your frosting. Gluten-Free Vegan Chocolate Cupcakes. Your email address will not be published. I don’t often mention brands because we have a very global audience of readers, so what I use may not be applicable to you. 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. The vinegar reacts with the baking soda and causes a wonderful baking reaction that works fantastically in vegan recipes. 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. Comment Policy: Your feedback is really appreciated! Flour measures are very easy to go wrong, through no fault of yours, flour is just tricky! 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. Sift together the flour, sugar, cocoa, baking soda and salt. Don’t skip it. 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