These may just be the perfect gluten-free vegan chocolate cupcakes!! Make ahead option: to make these vegan chocolate cupcakes ahead of time, simply make the chocolate cupcakes… In a large bowl, stir all remaining ingredients, … ★☆ You may need less (higher water content vegan butter) or more (lower water content vegan butter). Whisk together the almond milk and apple cider vinegar, and set aside for a few minutes so the milk curdles. Your email address will not be published. I’ve also made them gluten-free, as I’ve seen a lot of people looking for gluten-free chocolate cupcakes. Pour the dry ingredients into the bowl with the wet ingredients. Fill paper-lined muffin cups half full. Line a muffin tin with 12 paper or silicone cups. Your email address will not be published. I don’t mean you can’t mix it properly, I just mean you don’t want to keep whisking way past the point when everything is properly combined. I don’t often mention brands because we have a very global audience of readers, so what I use may not be applicable to you. It works great for vegan whipped cream and for frostings. Can I make vegan cupcakes from cake mix? In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. … In the meantime, in a large mixing bowl, whisk the flour, cocoa … The Gluten-Free Vegan Cupcakes have been a favorite in our house for years. In a large bowl, whisk flour, cocoa and baking soda. What kind of vegan butter do you use in the frosting? There are many reasons to love these classic vegan chocolate cupcakes, they are: Let us know in the comments what you think of this vegan chocolate cupcakes recipe and please do rate the recipe too, it’s so helpful! I’ve had a lot of dry cupcakes in my lifetime, and these are far from it. This is because it’s based on coconut oil so it can go very soft at room temperature especially if you’re having hot weather and very hard in the fridge. In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla … If you use a tiny bit more sugar than needed it’s unlikely to mess up your recipe. Yes! Divide the batter evenly between the cupcake liners. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. This is a moist, chocolaty, not too sweet cupcake that you can whip up in minutes with no special ingredients or equipment This vegan cupcake recipe bakes up perfectly every time with regular wheat flour and most gluten-free flour mixes. No, if you want to make these cupcakes gluten-free then see the answer above. Cool … If you are short on time and want to make vegan cupcakes from boxed cake mix, simply substitute each egg with 1/4 cup of applesauce. I used some applesauce instead of a flax egg as an egg replacer in this recipe. simple vegan chocolate cupcakes can be made with just a few basic ingredients you might already have at home – NO tofu, NO black beans, NO avocado, and NO flax eggs! Stir in the milk mixture and … *This makes a good amount of frosting, enough to frost each cupcake quite liberally (as pictured). Print Recipe Pin Recipe. Whisk first 5 ingredients. Cool 10 minutes before removing from pans to wire racks to cool completely. So the cupcakes are just a simple case of throwing everything into a mixing bowl and whisking it up with a hand whisk. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. But where there are weights given in the recipe, and you have a food scale (I recommend a food scale!) Chocolate Potato Cake with Mocha Frosting, Oreo Cupcakes with Cookies and Cream Frosting, 25 Spring Cakes to Make in Your Favorite Bundt Pan, Do Not Sell My Personal Information – CA Residents, 2 cups refrigerated unsweetened coconut milk. EASY Vegan Chocolate Cupcakes- this vegan cupcake recipe comes together in just ONE big bowl and bake in just 20 minutes! The photo I originally added to the post didn’t do the cupcakes justice. Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. If you weigh your flour you will have the best chance of a fail proof recipe. Preheat the oven to 350°.Add 12 cupcake liners to your muffin tin and set aside; For the Cupcake filling: Add all the chocolate peanut butter filling ingredients to a medium bowl and whisk until smooth, then set aside. But it works in a pinch if you don’t have access to a vegan butter/margarine in your country. For the Classic Vegan Chocolate Cupcakes: For the Classic Vegan Chocolate Buttercream Frosting: *Weigh your flour for the most accurate results. ★☆. Comment document.getElementById("comment").setAttribute( "id", "a7d3f4a9bcbb8c638f42f3223acdd96c" );document.getElementById("e4ca150519").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Yes you definitely can. Total Time 30 mins. This is important to divide the batter into 14, 15 at the most, as the cupcakes rise … Use a hand whisk to whisk out … This vegan chocolate cupcakes recipe is based on our recipes for vegan chocolate cupcakes with mint buttercream frosting and our gluten-free chocolate cupcakes. The Vegan Chocolate Cupcakes are great when entertaining. Rude or insulting comments will not be accepted. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! This can impact how much non-dairy milk you add to a recipe, so if you just keep that in mind, then you can adjust as needed. 5 from 18 votes. Frost cupcakes. You don’t need any special equipment to make the cakes, just two bowls, a whisk and a muffin tin. Let sit for at least 10 minutes. There’s something pretty special about cupcakes. Flour measures are very easy to go wrong, through no fault of yours, flour is just tricky! For the cupcakes: Add the milk, sugar, oil, vinegar, and vanilla into a large mixing bowl. The BEST Vegan Chocolate Cupcakes that are gluten-free! Where is the egg replacer in this recipe? Don’t skip it. Please do us a favor and rate the recipe as well as this really helps us! Baking is very precise so weighing your flour is your best bet for a perfect result. Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. I usually weigh other ingredients like sugar and cocoa as well, but these are less crucial. Our recipe linked above will surprise and delight you! Classic vegan chocolate cupcakes topped with the smoothest, silkiest vegan chocolate buttercream and chocolate shavings. You can make your own homemade vegan butter, we have a great recipe for it, but it’s not my favorite for use in frostings, though it works great in other baked goods. Preheat oven to 350°F. Can I use a different vegetable oil? These vegan chocolate cupcakes are moist, fluffy, and hassle-free with lots of chocolate flavor. *You can use almond milk instead of soy milk (in the cupcakes and frosting) if you prefer. Seriously so moist, decadent, rich and incredible! I hope this doesn’t come off as braggy, but the reason I’m so confident about this is because I bake A LOT, and I really know a great cupcake from one that is just adequate these days and these are definitely in the category of great. Weigh your flour. In a stand mixer or a mixing bowl + hand mixer, cream together butter and sugar until well incorporated. I reckon you can use any non-dairy milk, but the ones I’ve tested are almond and soy. The batter … Thanks so much Jennifer, I’m so happy to hear that! Taste of Home is America's #1 cooking magazine. When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings. Your feedback is really appreciated! Sift together the flour, sugar, cocoa, baking soda and salt. Originally posted in February of 2013, and recently given a photo refresh, these Gluten-Free Vegan Chocolate cupcakes are going to win you over! These vegan chocolate cupcakes are FANTASTIC! Moist, fluffy and mega-chocolatey. You can store them at room temperature (covered) for a few days or store them (also covered) in the fridge where they will last for up to a week. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. If you happen to have ground flaxseed meal on hand and no applesauce, you can switch the applesauce for 1 flax egg. You only need to mix until everything is just mixed, there might be tiny lumps and that’s okay, you just want to be rid of any big lumps. In each well, add the vinegar, vanilla extract and oil. Mix well, until … Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together. Home » Desserts » Classic Vegan Chocolate Cupcakes Recipe, Published: Jan 15, 2019 Modified: Mar 23, 2019 by Alison Andrews This post may contain affiliate links. They are very moist, and super fudgey. Required fields are marked *, Rate this recipe Use a hand whisk to whisk out any big lumps. These classic vegan chocolate cupcakes are moist, fluffy, mega-chocolatey, and topped with the smoothest, silkiest vegan chocolate buttercream. Whisk the soy milk and vinegar together and let sit for about 10-15 minutes. Add to the bowl with the chocolate … Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. We have an amazing gluten-free chocolate cupcake recipe that you will absolutely love, I recommend you try that one. Alison I have done so so many of your recipes now and every single one has turned put perfectly! Can I turn this into a layer cake? These chocolate vegan cupcakes are easy to make and even easier to eat. You can also bake it in a cake pan for a perfectly moist vegan chocolate cake! Because when it’s a holiday to celebrate chocolate I … Each serving … You spoon the flour into the cup and then level off with a knife. Single types of flour will not work in this recipe, it needs to be a gluten-free all purpose flour blend and the recipe needs some adjustments to make it work perfectly. I have lived in a few places since starting this blog and have used a variety of brands, vegan-made brands like Earth Balance and Nuttelex and other brands that are just ‘accidentally’ vegan and all have worked great in my frostings and baked goods. My favorite oils to bake with are extra virgin olive oil, canola oil and coconut oil. Gluten-Free Vegan Chocolate Cupcakes. Divide batter evenly between muffin cups (scant 1/3 cup per cupcake). You just need to give it a quick whisk with your hand whisk until well combined. And for those who are newer to vegan baking, ‘vegan butter’ just refers to a vegan buttery spread, yes, like margarine – but not all margarine is vegan. The main difference I see is that different brands have slightly different water contents, a brand that is more firm at room temperature will have a lower water content than one that is always very spreadable. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. ; For the Cupcake … *Apple cider vinegar can be used interchangeably with white vinegar. Add your non-dairy milk in slowly and only use as much as needed to get to the right consistency, you might not need as much as I use or you might need a small bit more. Perfect little packages of yummy chocolate cupcakes paired with mint buttercream frosting that is melt-in-your-mouth fabulous. I decided to call this a ‘classic’ vegan chocolate cupcakes recipe because this is really a classic recipe you’ll come back to again and again. ★☆ This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. Use a rubber spatula to stir until there are no more clumps of dry ingredients left, being careful not to over mix the batter. Stir until just combined. I used canola oil in this recipe but any vegetable oil will do the job. Thanks a million. In all my years of baking I have never loved the piping bags and always use a piping syringe. Heat up ¼ cup of coconut milk in the microwave or on the stove until warm (not too hot!). Find out more about me here. The best vegan cupcakes In the spirit of chocolate, I bring you these vegan triple chocolate cupcakes. Great recipe, easy to follow instructions, and really yummy cupcakes, These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. Chocolate and mint are always a good pairing in my book and the combination in these cupcakes is a total winner. The Best Vegan Gluten-Free Chocolate Cupcakes Amazing 1-bowl chocolate cupcakes that are undetectably vegan and gluten-free. Up to now I’ve been using a junky plastic piping syringe and I still love it! Cupcakes: Preheat oven to 335 F. Line a muffin/cupcake tin with liners. When the cupcakes are baked, remove them from the cupcake tray and transfer them to a wire cooling rack to cool and when completely cooled, pipe on your frosting. Why is there vinegar in this recipe? Can I make these cupcakes gluten-free? Yes, you can use any vegetable oil you like. So just be careful with the addition of the non-dairy milk, add it in slowly and as much as you need for the perfect thick frosting consistency for piping. I used all 3 Tbsp of soy milk. Last updated on December 15th, 2020 at 06:53 pm. How do I store these vegan chocolate cupcakes? Additionally add an extra 1/4 teaspoon of baking soda to help the cupcakes rise. But I wanted to make these even easier (if possible) and just go for the really classic version which is chocolate buttercream frosting on a classic chocolate cupcake. Prep Time 15 mins. Preheat the oven to 350 degrees F. Line one muffin tin with baking cups and set aside. Nobody would EVER guess they are gluten-free! Otherwise check out our classic vegan chocolate cake for a 7-inch layer cake, or our best vegan chocolate cake recipe that can be made in either 8-inch or 9-inch cake pans. Preheat oven to 350°. Line two cupcake pans with ~18 cupcake liners. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners … Place into the oven and bake for 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean. And it’s usually close but not exact. So easy I could do it, and I´m only a 4th grader. *For the frosting, the amount of non-dairy milk you will need to add will depend on the water content of the brand of vegan butter you use.