vegan chocolate cupcakes

Vegan Chocolate Cupcakes

For the last week or so, every time my sister and I talked on the phone… I WHINED about not being allowed to eat cupcakes until my next cholesterol test…lol

Well, my sister must have gotten sick of my whining (LOL!) coz she sent me this vegan chocolate cupcake recipe. It’s something that one of her vegan friend makes all the time…heheh.

When I saw the list of ingredients, I WASN’T really sure these would work out…

But, thank god these worked out coz I was craving chocolate cupcakes so badly yesterday and I couldn’t make my regular ones, which have eggs :S

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Honestly, even if you don’t like vegan cupcakes or if you don’t follow a vegan diet, you have got to try these cupcakes! 

Seriously… try them at least ONCE! 

They are FANTASTIC and you can’t even tell that they are made with no eggs or butter! 

I usually have the WORST luck when it comes to recipes without butter and eggs… they end up tasting and even looking “crapp-alicious!” lol

But, these vegan chocolate cupcakes were soft, tender, light and airy! 😀

I think they are even softer than my regular chocolate cupcakes!

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Try to CONTROL the urge to start eating them when they are hot and fresh out of the oven…lol.

They are so soft and fragile that they easily break apart. But, don’t worry!

Let them cool down to room temperature and get ready to be blown away by this cupcake’s “AMAZING-NESS!” 😉

I just drizzled some melted chocolate on top of my cupcakes… mmmmm!

But, I tried them last night, topped off with my favorite buttercream icing and these were to die for!

They were even more crazy good with my ultimate chocolate frosting but then again, y’all know I am a chocoholic! hahah 😛

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To make these vegan chocolate cupcakes, you will need the following ingredients:

1 cup flour
1 cup soy milk or almond milk

3/4 cup sugar
1/3 cup light olive oil
1/3 cup cocoa powder
1 tbsp vanilla extract
1 tbsp vinegar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Notes:

– You can use vegetable oil or canola oil, if you like. The cupcakes taste the same.

– I also made these cupcakes with coconut oil instead of olive oil. But, that changed the texture of these cupcakes dramatically! They became denser and somewhat of a brownie. Still pretty good but I like the original version better. 

– You can use either white vinegar or apple cider vinegar. They both work great! I haven’t tried any other types of vinegars.

– I poured the batter straight into the cupcake pan without liners. But, you can use liners, if you like.  

These are the steps:

Step 1:
Pout milk and vinegar in a cup.
Mix it with a spoon and and set aside for 3-5 minutes until it curdles.
 

Step 2:
In a deep bowl, sift the flour, cocoa powder, salt, baking powder and baking soda.

Step 3:
In another bowl, add oil, sugar, vanilla extract and curdled milk.
Beat the mixture until it’s slightly poofy and foamy.

Step 4:
Add the dry mixture into the wet mixture and beat everything until there are no lumps.
You may end up with a few tiny lumps… Don’t worry about those 🙂

Step 5:
Pour this batter into cupcake liners and fill them about 3/4 of the way.

Step 6:
Bake at 350 degrees for about 18 to 20 minutes or until an inserted toothpick comes out clean.

Step 7:
Let these cupcakes come down to room temperature and then, ENJOY!

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Vegan chocolate cupcakes
Author: 
Recipe type: Cupcakes
 
Use this recipe to make the best vegan chocolate cupcakes ever! They are soft, tender and very moist! Even fussy kids will approve.
Ingredients
  • 1 cup flour
  • 1 cup soy milk or almond milk
  • ¾ cup sugar
  • ⅓ cup light olive oil
  • ⅓ cup cocoa powder
  • 1 tbsp vanilla extract
  • 1 tbsp vinegar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
Instructions
  1. Pout milk and vinegar in a cup. Mix it with a spoon and and set aside for 3-5 minutes until it curdles.
  2. In a deep bowl, sift the flour, cocoa powder, salt, baking powder and baking soda.
  3. In another bowl, add oil, sugar, vanilla extract and curdled milk. Beat the mixture until it’s slightly poofy and foamy.
  4. Add the dry mixture into the wet mixture and beat everything until there are no lumps. You may end up with a few tiny lumps… Don’t worry about those :)
  5. Pour this batter into cupcake liners and fill them about ¾ of the way.
  6. Bake at 350 degrees for about 18 to 20 minutes or until an inserted toothpick comes out clean.
  7. Let these cupcakes come down to room temperature and then, ENJOY!
Notes
– You can use vegetable oil or canola oil, if you like. The cupcakes taste the same.
– I also made these cupcakes with coconut oil instead of olive oil. But, that changed the texture of these cupcakes dramatically! They became denser and somewhat of a brownie. Still pretty good but I like the original version better.
– You can use either white vinegar or apple cider vinegar. They both work great! I haven’t tried any other types of vinegars.
– I poured the batter straight into the cupcake pan without liners. But, you can use liners, if you like.

Well, that’s all for today.

Until next time, tata my lovelies 🙂

5 Comments

  1. Elizabeth @ SugarHero.com

    May 23, 2014 at 10:33 pm

    I’m not very experienced with vegan desserts, but your description has convinced me that I need to make these ASAP!

  2. Kayle (The Cooking Actress)

    May 24, 2014 at 5:36 pm

    It’s funny how amazing chocolatey vegan recipes are-sometimes I even like them better than normal! I love these girl, so glad you got your chocolate fix!

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