Basic Vegan Chocolate Cupcakes Recipe

Ingredients for Basic Vegan Chocolate Cupcakes

• Soymilk
• Apple Cider Vinegar
• Granulated Sugar
• Vegetable Oil
• Vanilla Extract
• All Purpose Flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

How to Make Basic Vegan Chocolate Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper baking cups.
2. In a large bowl, whisk together 1/2 cup soy milk and 1 tablespoon apple cider vinegar. Let stand for 5 minutes to curdle.
3. Add 1/2 cup granulated sugar, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract to the soy milk mixture. Beat with an electric mixer until light and frothy.
4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just combined. Be careful not to overmix.
6. Fill the prepared muffin cups about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.