Delicious Vegan Chocolate Cupcakes – Simple & Scrumptious
45
min
189
Calories
6g
Fats
35g
Carbs
4g
Protein
Indulge in the ultimate vegan treat with these easy-to-make and mouthwateringly delicious chocolate cupcakes. Perfect for any occasion, they promise a rich, moist texture that will satisfy every chocolate craving, all while being completely dairy-free!
Ingredients:
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees F. While the oven warms up, take your muffin pan and carefully line it with paper or foil liners. This initial step ensures your cupcakes come out perfectly shaped without sticking, which is crucial for that bakery-quality presentation we all love.
Pro Tip: Use festive liners for special occasions!
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the soy milk and apple cider vinegar. Set this mixture aside for a few minutes, allowing it to curdle - this is your vegan buttermilk! After it has set, add the granulated sugar, vegetable oil, and vanilla extract. Beat everything until it becomes nicely foamy. Integrating air at this stage helps create a lighter, fluffier cupcake.
Pro Tip: Make sure your wet ingredients are at room temperature to help them blend more smoothly.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together your dry ingredients: the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Sifting not only combines your ingredients thoroughly but also aerates the flour, making for an even lighter cupcake.
Pro Tip: Sifting can help prevent clumps in your batter for a smoother texture.
Step 4: Mix Ingredients
Gradually add your dry ingredients into the wet mixture in two batches, beating until no large lumps remain. It's important not to overmix here, as that can lead to tougher cupcakes. Just mix until you see the last of the flour disappear.
Pro Tip: Alternate adding dry ingredients with a splash of soy milk to keep the batter smooth.
Step 5: Fill Liners and Bake
Pour your batter into the prepared liners, filling each three-quarters of the way. This leaves enough space for the cupcakes to rise without spilling over. Place the muffin pan in the oven and bake for 18 to 20 minutes, or until a toothpick inserted comes out clean. The baking process transforms the batter into beautifully risen, gorgeously dark chocolate cupcakes.
Pro Tip: Tap the pan on the counter before baking to release any air bubbles.
Step 6: Cool
Once baked, remove the cupcakes from the oven and transfer them to a cooling rack to let cool completely. This step is essential, as it stops the baking process and allows the cupcakes to set up properly. Cooling completely ensures that they'll be at their best texture and readiness for frosting.
Pro Tip: For quicker cooling, space out the cupcakes so air can circulate around them.
