Chocolate Cupcakes (Vegan)

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Total Time
40mins
Prep 20 mins
Cook 20 mins

This recipe is my all-time favorite cucake recipe. It never fails to make a moist, fluffy cupcake with just the right amount of sweetness. It is from Vegan Cupcakes Take Over the World.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 F and line muffin pan with paper or foil liners.
  2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the evaporated cane juice, oil, vanilla extract, and almond extract to the soy milk mixture and beat until foamy.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain ( few tiny lumps are okay, don't over-beat!).
  4. Pour into liners, filling three-quarters ofthe way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.
Most Helpful

5 5

I made these from the cookbook, not Zaar, but I thought it needs noting that these are *wonderful* vegan cupcakes. If you do not have VCTOtW, you should use this recipe :)