Preheat oven to 350°. Thanks so much Jennifer, I’m so happy to hear that! Flour measures are very easy to go wrong, through no fault of yours, flour is just tricky! In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. ★☆ No, if you want to make these cupcakes gluten-free then see the answer above. Our recipe linked above will surprise and delight you! Let sit for at least 10 minutes. Whisk the soy milk and vinegar together and let sit for about 10-15 minutes. Whisk together the almond milk and apple cider vinegar, and set aside for a few minutes so the milk curdles. Baking is very precise so weighing your flour is your best bet for a perfect result. vegan chocolate cupcakes with mint buttercream frosting, Sign up to our email list while you’re here, Vegan Chocolate Cupcakes with Mint Buttercream Frosting. Just bake the layers for 30 minutes instead of 25. —Taste of Home Test Kitchen, Milwaukee, Wisconsin, Vegan Chocolate Cupcakes Recipe photo by Taste of Home. Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Each serving â¦ Form 3 wells in the dry mixture. Preheat oven to 350°F. Make ahead option: to make these vegan chocolate cupcakes ahead of time, simply make the chocolate cupcakesâ¦ simple vegan chocolate cupcakes can be made with just a few basic ingredients you might already have at home â NO tofu, NO black beans, NO avocado, and NO flax eggs! Perfect little packages of yummy chocolate cupcakes paired with mint buttercream frosting that is melt-in-your-mouth fabulous. Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together. You only need to mix until everything is just mixed, there might be tiny lumps and that’s okay, you just want to be rid of any big lumps. Up to now I’ve been using a junky plastic piping syringe and I still love it! Light and fluffy chocolate cupcakes topped with vegan chocolate buttercream, chocolate sprinkles and chocolate chips. You can make your own homemade vegan butter, we have a great recipe for it, but it’s not my favorite for use in frostings, though it works great in other baked goods. 5 from 18 votes. then you might as well weigh them for perfect accuracy. *Apple cider vinegar can be used interchangeably with white vinegar. ★☆. Yes! Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. I used canola oil in this recipe but any vegetable oil will do the job. Find out more about me here. Add in the dairy free milk mixture, unsweetened applesauce, vegan white chocolate, and vanilla extract. Cuisine American, Gluten-free, Vegan. And then I weigh it and see how close I got. Mix well, until â¦ Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. For frosting, in a large bowl, beat margarine until light and fluffy. 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. I reckon you can use any non-dairy milk, but the ones I’ve tested are almond and soy. And for those who are newer to vegan baking, ‘vegan butter’ just refers to a vegan buttery spread, yes, like margarine – but not all margarine is vegan. *Recipe adapted from our Vegan Chocolate Cupcakes with Mint Buttercream Frosting. If youâre preparing food for people with specific dietary requirements, they are ideal as they are gluten-free, dairy-free and egg-free. Preheat the oven to 350 degrees F. Line one muffin tin with baking cups and set aside. Use this cupcake recipe for parties and celebrations of all kinds. Can I use almond milk instead of soy milk? 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. 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. Line a muffin tin with 12 paper or silicone cups. Home » Desserts » Classic Vegan Chocolate Cupcakes Recipe, Published: Jan 15, 2019 Modified: Mar 23, 2019 by Alison Andrews This post may contain affiliate links. Can I turn this into a layer cake? So easy I could do it, and IÂ´m only a 4th grader. Sift together the flour, sugar, cocoa, baking soda and salt. If you want to use coconut oil then make sure it’s melted first. Rude or insulting comments will not be accepted. And it’s usually close but not exact. ★☆ You may need less (higher water content vegan butter) or more (lower water content vegan butter). Use a large cookie scoop or a â¦ I did these cupcakes exactly like the recipe back in the summer and they were amazing, today I’ve made them and changed the vanilla extract for orange extract to have a christmas twist and again they were amazing! Use a hand whisk to whisk out any big lumps. 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 veganâ¦ Cool â¦ Last updated on December 15th, 2020 at 06:53 pm. 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. Chocolate Potato Cake with Mocha Frosting, Oreo Cupcakes with Cookies and Cream Frosting, 25 Spring Cakes to Make in Your Favorite Bundt Pan, Do Not Sell My Personal Information â CA Residents, 2 cups refrigerated unsweetened coconut milk. Add the oil, vanilla, vinegar and water. In a large bowl, whisk flour, cocoa and baking soda. *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. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. They are very moist, and super fudgey. Don’t overmix. 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. In all my years of baking I have never loved the piping bags and always use a piping syringe. how to make vegan chocolate cupcakes Step 1 : Preheat the oven to 350°F (177°C) and line 2 muffin pans with 14 liners. Classic vegan chocolate cupcakes topped with the smoothest, silkiest vegan chocolate buttercream and chocolate shavings. For the cupcakes: Add the milk, sugar, oil, vinegar, and vanilla into a large mixing bowl. This vegan chocolate cupcakes recipe is based on our recipes for vegan chocolate cupcakes with mint buttercream frosting and our gluten-free chocolate cupcakes. These may just be the perfect gluten-free vegan chocolate cupcakes!! About Me →. Comment Policy: Your feedback is really appreciated! If you weigh your flour you will have the best chance of a fail proof recipe. Your email address will not be published. You can use white vinegar or apple cider vinegar. EASY Vegan Chocolate Cupcakes- this vegan cupcake recipe comes together in just ONE big bowl and bake in just 20 minutes! Please do us a favor and rate the recipe as well as this really helps us! 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! 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. Preheat the oven to 350°.Add 12 cupcake liners to your muffin tin and set aside; For the Cupcake filling: Add all the chocolate peanut butter filling ingredients to a medium bowl and whisk until smooth, then set aside. If you happen to have ground flaxseed meal on hand and no applesauce, you can switch the applesauce for 1 flax egg. Yes you definitely can. In a large bowl, whisk the melted butter and sugar until well combined. Funnily enough though I don’t always find an egg replacer to be necessary at all, if you look at our vegan vanilla cupcakes, those work great without it. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Rude or insulting comments will not be accepted. Prepare the frosting: The night before, begin preparing one batch of this Vegan Chocolate Frosting. This is important to divide the batter into 14, 15 at the most, as the cupcakes rise â¦ Moist, fluffy and mega-chocolatey. 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. ★☆ Don’t skip it. Don’t worry you will not taste vinegar in the end result. You can make the frosting while the cupcakes are baking, so you don’t add extra time to the recipe. Your email address will not be published. So decadent and fluffy and no one will ever even know theyâre vegan! 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. Why is there vinegar in this recipe? Your feedback is really appreciated! indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, If you are short on time and want to make vegan cupcakes from boxed cake mix, simply substitute each egg with 1/4 cup of applesauce. Please do us a favor and rate the recipe as well as this really helps us! Cook Time 19 mins. The batter â¦ Can I use rice flour, almond flour, coconut flour in these cupcakes? Weigh your flour. My favorite oils to bake with are extra virgin olive oil, canola oil and coconut oil. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. 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. 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. Nobody would EVER guess they are gluten-free! 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. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners â¦ The Vegan Chocolate Cupcakes are great when entertaining. *This makes a good amount of frosting, enough to frost each cupcake quite liberally (as pictured). Required fields are marked *, Rate this recipe 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. Bake until tops spring back â¦ ; For the Cupcake â¦ Course Dessert. So the cupcakes are just a simple case of throwing everything into a mixing bowl and whisking it up with a hand whisk. Seriously so moist, decadent, rich and incredible! 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. Heat up ¼ cup of coconut milk in the microwave or on the stove until warm (not too hot!). You just need to give it a quick whisk with your hand whisk until well combined. I usually weigh other ingredients like sugar and cocoa as well, but these are less crucial. The Gluten-Free Vegan Cupcakes have been a favorite in our house for years. Divide the batter evenly between the cupcake liners. In a large bowl, stir all remaining ingredients, â¦ In a stand mixer or a mixing bowl + hand mixer, cream together butter and sugar until well incorporated. Add in the soy milk slowly, only as much as needed to get the right consistency. Can I make vegan cupcakes from cake mix? You donât need any special equipment to make the cakes, just two bowls, a whisk and a muffin tin. Prep Time 15 mins. You can also bake it in a cake pan for a perfectly moist vegan chocolate cake! 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. I love how descriptive you are, it makes it so much easier for amature bakers, so thank you . Can I use a different vegetable oil? I used all 3 Tbsp of soy milk. *You can use a different vegetable oil other than canola if you prefer. These vegan chocolate cupcakes are moist, fluffy, and hassle-free with lots of chocolate flavor. Where is the egg replacer in this recipe? 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. What kind of vegan butter do you use in the frosting? Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. ; Make the cupcakes: Preheat the oven to 350°F.Line a 12-cup muffin pan with cupcake â¦ Preheat oven to 350 F. Line a cupcake tin. Total Time 30 mins. I don’t use an electric mixer for the cupcakes themselves, but I do use it for the frosting. Because when itâs a holiday to celebrate chocolate I â¦ 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. This is a moist, chocolaty, not too sweet cupcake that you can whip up in minutes with no special ingredients or equipment This vegan cupcake recipe bakes up perfectly every time with regular wheat flour and most gluten-free flour mixes. The photo I originally added to the post didnât do the cupcakes justice. Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. I used some applesauce instead of a flax egg as an egg replacer in this recipe. The Best Vegan Gluten-Free Chocolate Cupcakes Amazing 1-bowl chocolate cupcakes that are undetectably vegan and gluten-free. Then I transfer the batter to my measuring jug that has an easy pouring nozzle (half the batter at a time as my jug is not super large) and then use the jug to pour the batter into the cupcake liners. 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. Thereâs something pretty special about cupcakes. 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. â¦ Print Recipe Pin Recipe. Cool 10 minutes before removing from pans to wire racks to cool completely. So just be careful with the addition of the non-dairy milk, add it in slowly and as much as you need for the perfect thick frosting consistency for piping. Additionally add an extra 1/4 teaspoon of baking soda to help the cupcakes rise. The vinegar reacts with the baking soda and causes a wonderful baking reaction that works fantastically in vegan recipes. ★☆ Otherwise check out our classic vegan chocolate cake for a 7-inch layer cake, or our best vegan chocolate cake recipe that can be made in either 8-inch or 9-inch cake pans. To frost these we used a new tool we’ve acquired which is a Wilton Dessert Decorator Pro. Originally posted in February of 2013, and recently given a photo refresh, these Gluten-Free Vegan Chocolate cupcakes are going to win you over! But where there are weights given in the recipe, and you have a food scale (I recommend a food scale!) Do not whip the frosting until the cupcakes are cooled and ready to be frosted. When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings. But it works in a pinch if you don’t have access to a vegan butter/margarine in your country. The BEST Vegan Chocolate Cupcakes that are gluten-free! Sign up to our email list while you’re here and we’ll send you a gorgeous (and free) recipe ebook containing 10 delicious vegan dinner recipes and you’ll also be the first to know when new recipes are posted to the blog. Iâve also made them gluten-free, as Iâve seen a lot of people looking for gluten-free chocolate cupcakes. Beat in confectioners' sugar, cocoa, milk and vanilla. 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. I know extra virgin olive oil is an odd choice, but I have always loved it for baking and never had an odd flavor resulting from using it. Comment document.getElementById("comment").setAttribute( "id", "a7d3f4a9bcbb8c638f42f3223acdd96c" );document.getElementById("e4ca150519").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Using an electric mixer, start at slow speed, gradually increasing speed. We used it for piping the whipped cream onto the apple cake in our vegan whipped cream video. Fill paper-lined muffin cups half full. These vegan chocolate cupcakes are totally irresistible. Iâve had a lot of dry cupcakes in my lifetime, and these are far from it. Whisk first 5 ingredients. Set aside. The best vegan cupcakes In the spirit of chocolate, I bring you these vegan triple chocolate cupcakes. These classic vegan chocolate cupcakes are moist, fluffy, mega-chocolatey, and topped with the smoothest, silkiest vegan chocolate buttercream. It works great for vegan whipped cream and for frostings. You spoon the flour into the cup and then level off with a knife. Stir until just combined. I decided to call this a ‘classic’ vegan chocolate cupcakes recipe because this is really a classic recipe you’ll come back to again and again. Line two cupcake pans with ~18 cupcake liners. Add to the bowl with the chocolate â¦ 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. Chocolate and mint are always a good pairing in my book and the combination in these cupcakes is a total winner. There are many reasons to love these classic vegan chocolate cupcakes, they are: Let us know in the comments what you think of this vegan chocolate cupcakes recipe and please do rate the recipe too, it’s so helpful! Cupcakes: Preheat oven to 335 F. Line a muffin/cupcake tin with liners. These vegan chocolate cupcakes are FANTASTIC! Preheat oven to 350°F (180°C) and line a cupcake tin with 12 cupcake liners. Stir in the milk mixture and â¦ Stir into dry ingredients just until moistened. 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. These chocolate vegan cupcakes are easy to make and even easier to eat. In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla â¦ We have an amazing gluten-free chocolate cupcake recipe that you will absolutely love, I recommend you try that one. In the meantime, in a large mixing bowl, whisk the flour, cocoa â¦ Gluten-Free Vegan Chocolate Cupcakes. Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Yes, you can use any vegetable oil you like. In each well, add the vinegar, vanilla extract and oil. 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 do I store these vegan chocolate cupcakes? Divide batter evenly between muffin cups (scant 1/3 cup per cupcake). 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. Taste of Home is America's #1 cooking magazine. They are every bit as good as any cupcake you’ve ever had, likely better. For the Classic Vegan Chocolate Cupcakes: For the Classic Vegan Chocolate Buttercream Frosting: *Weigh your flour for the most accurate results. *You can use almond milk instead of soy milk (in the cupcakes and frosting) if you prefer. Thanks a million. 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. Can I make these cupcakes gluten-free? The perfect vegan chocolate cupcake recipe. Alison I have done so so many of your recipes now and every single one has turned put perfectly! Pour the dry ingredients into the bowl with the wet ingredients. For the recipe you will need 2 x 12-hole cupcake tins, lined with cupcake cases. If you use a tiny bit more sugar than needed it’s unlikely to mess up your recipe. Sure, this recipe adapts to two 7-inch cake layers. Use a hand whisk to whisk out â¦ Fudgy, moist, insanely chocolaty, and topped with sinful â¦ Frost cupcakes. 8 ingredients & oil-free! *Nutritional information is for 1 cupcake of 12 including frosting and chocolate shavings. Divide batter evenly between muffin cups ( scant 1/3 cup per cupcake ) these chocolate. Recipe adapted from our vegan chocolate buttercream and chocolate shavings two bowls a... Margarine until light and fluffy and no applesauce, vegan white chocolate, I bring you these vegan frosting... # lovingitvegan use a piping syringe until well combined into a large bowl, whisk coconut milk in end! Cupcakes from cake mix fantastically in vegan recipes delight you also bake it in a bowl! Â¦ Line two cupcake pans with ~18 cupcake liners to bake with are virgin... A large bowl, whisk the melted butter and sugar until well combined happen to have ground meal! Bit as good as any cupcake you ’ ve ever had, likely better and baking vegan cupcakes chocolate and salt mix. Really helps us of all kinds ’ t add extra time to the.. Large mixing bowl + hand mixer, cream together butter and sugar until well combined just tricky and water of. Frosting: the night before, begin preparing one batch of this chocolate. + hand mixer, start at slow speed, gradually increasing speed few minutes so the milk sugar... 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Than canola if you want to use coconut oil last updated on December 15th, 2020 at 06:53 pm you. Few minutes so the milk, sugar, baking soda so decadent and fluffy and no one will even! We ’ ve ever had, likely better itâs a holiday to celebrate I. The oven to 350°F ( 180°C ) and Line a muffin tin, rich and!... Have ground flaxseed meal on hand and no applesauce, you can bake... ( in the center comes out clean, 15-20 minutes batter evenly between muffin (! With food restrictions are far from it mixing bowl and whisking it with... Per cupcake ) a muffin tin preheated oven until the cupcakes themselves, but ones... I ’ ve tested are almond and soy it ’ s usually close not... Center comes out clean, 15-20 minutes flaxseed meal on hand and no applesauce, vegan chocolate. Single one has turned put perfectly all kinds I do use it for piping whipped!
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