Vegan

Vegan Chocolate Cupcake

These incredibly moist and decadent vegan chocolate cupcakes feature a deep cocoa flavor and a tender crumb that defies expectations. Topped with a silky dairy-free ganache or buttercream, they are the ultimate plant-based treat for any chocolate lover.

Prep

15m

Cook

20m

Serves

Calories

280kcal

Qty	Ingredient
1.5 cups 190 g	All-purpose flour
1 cup 200 g	Granulated sugar
1/3 cup 30 g	Unsweetened cocoa powder
1 tsp 5 g	Baking soda
1/2 tsp 3 g	Salt
1 cup 240 ml	Warm water
1/3 cup 80 ml	Vegetable oil
1 tsp 5 ml	Apple cider vinegar
1 tsp 5 ml	Vanilla extract

2 Method

Step 1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.

Step 2. In a large mixing bowl, sift together the flour and cocoa powder. Add the sugar, baking soda, and salt, whisking until well combined.

Step 3. Create a well in the center of the dry ingredients and pour in the warm water, vegetable oil, apple cider vinegar, and vanilla extract.

Step 4. Whisk the mixture until the batter is smooth and no large lumps remain, but be careful not to overmix.

Step 5. Pour the batter into the prepared muffin liners, filling each about two-thirds of the way full.

Step 6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7. Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely before frosting.

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Use high-quality Dutch-processed cocoa powder for a deeper, darker chocolate color and smoother flavor.
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Do not overmix the batter once the wet and dry ingredients are combined to ensure a light and airy texture.
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Make sure your baking soda is fresh; it is the primary leavening agent reacting with the vinegar.
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Use warm water (about 110°F) to help bloom the cocoa powder and dissolve the sugar more efficiently.