Chocolate Chip Cupcakes Recipe - the Vegan Cupcake Project

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READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F and line a cupcake tin with 12 paper liners.
  • In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together almond milk, canola oil, raw sugar, and apple cider vinegar.
  • Pour wet ingredients into dry ingredients and mix until well combined.
  • Stir in chocolate chips. They should be evenly disturbed, but be sure not to mix to much else they melt.
  • Use an Ice Cream Scooper to evenly distribute the cupcake batter through out the lined cupcake tin.
  • Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with a few to no crumbs, they are done.
  • VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
  • Heat almond milk to a simmer, either in the microwave or on the stove top.
  • Pour the hot almond milk over the chocolate chips in a small bowl.
  • Let them sit for 1 minute.
  • Whisk for 3-4 minutes or until the chocolate sauce becomes thick and glossy.
  • You can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to.
  • Generouls spoon the chocolate sauce over the cupcakes and enjoy.
  • ABOUT THE CUPCAKE PROJECT: "I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible." -thesweetestvegan.
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