Vegan Chocolate Cupcakes
Indulge in these moist and decadent vegan chocolate cupcakes that are easy to make and incredibly delicious.
These vegan chocolate cupcakes are a delightful treat for anyone craving something sweet and satisfying without any animal products.
Made with wholesome, plant-based ingredients, each bite offers rich chocolate flavor and a light, fluffy texture.
Perfect for birthdays, celebrations, or just a sweet snack, this recipe from vegancooking.recipes guarantees a crowd-pleasing dessert that everyone will love.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
All-purpose flour can be substituted with whole wheat flour for a healthier option. If you want to make these cupcakes gluten-free, use a 1:1 gluten-free flour blend. The unsweetened applesauce can be replaced with mashed bananas or another fruit puree if desired.
Tips & Notes
- •Make sure your ingredients are at room temperature for the best results.
- •Don't overmix the batter; it should be just combined for light and fluffy cupcakes.
Recipe Variations
- •Add a pinch of espresso powder to enhance the chocolate flavor.
- •Top with vegan frosting or a dusting of powdered sugar for a special touch.
Storage & Freezing
Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze the cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container for up to 3 months.
Frequently Asked Questions
Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
How can I store leftover cupcakes?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
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Indulge in these moist and decadent vegan chocolate cupcakes that are easy to make and incredibly delicious.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- 2
In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
In a separate bowl, mix the unsweetened applesauce, almond milk, vegetable oil, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- 5
If using, fold in the vegan chocolate chips into the batter.
- 6
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Remove from the oven and let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
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