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Vegan Chocolate Cupcakes

                              Credit: 
                              Mike Krautter

Recipe Summary

prep: 25 mins

total: 1 hr 45 mins

Yield: Makes 12 cupcakes

Ingredients

Ingredient Checklist

1 1/2 cups all-purpose flour

1/3 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup granulated sugar

1/2 cup coconut oil, measured in liquid form

1 tablespoon instant espresso powder

1 cup unsweetened almond milk, room temperature

1 teaspoon pure vanilla extract

2 tablespoons cider vinegar

1 recipe Vegan Frosting

Gallery

Vegan Chocolate Cupcakes

                              Credit: 
                              Mike Krautter

Recipe Summary

prep: 25 mins

total: 1 hr 45 mins

Yield: Makes 12 cupcakes

Vegan Chocolate Cupcakes

                              Credit: 
                              Mike Krautter

Vegan Chocolate Cupcakes

                              Credit: 
                              Mike Krautter

Vegan Chocolate Cupcakes

Recipe Summary

prep: 25 mins

total: 1 hr 45 mins

Yield: Makes 12 cupcakes

Recipe Summary

prep: 25 mins

total: 1 hr 45 mins

Yield: Makes 12 cupcakes

prep: 25 mins

total: 1 hr 45 mins

prep:

25 mins

total:

1 hr 45 mins

Yield: Makes 12 cupcakes

Makes 12 cupcakes

Ingredients

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup granulated sugar
  • 1/2 cup coconut oil, measured in liquid form
  • 1 tablespoon instant espresso powder
  • 1 cup unsweetened almond milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons cider vinegar
  • 1 recipe Vegan Frosting

Directions

Preheat oven to 375 degrees. Line a 12-cup muffin tin with baking cups. In a large bowl, whisk together flour, cocoa, baking soda, salt, and sugar. In a separate bowl, whisk together coconut oil, espresso powder, almond milk, and vanilla. Whisk wet ingredients into dry ingredients, until combined. Quickly stir in the vinegar until incorporated.

Divide batter evenly between muffin cups (scant 1/3 cup per cupcake). Bake until tops spring back when lightly touched, about 18 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely. Top cupcakes with vegan frosting (about 3 tablespoons per cupcake).

Reviews

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Reviews

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Add Rating & Review

All Reviews for Vegan Chocolate Cupcakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Vegan Chocolate Cupcakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest