Charming Chocolate Cupcakes Recipe

Name: Charming Chocolate Cupcakes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: 1/2 cup unsweetened molasses; Soymilk; Chocolate; 1/4 cup vegetable oil; Vanilla Extract; 1 tablespoon cornstarch; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; Paper Baking Cups

Indulge in the irresistible charm of these decadent vegan chocolate cupcakes! Easy to make and perfectly portable, these cupcakes are a crowd-pleaser for any occasion. From casual gatherings to elegant parties, their rich chocolate flavor will impress everyone. This recipe, adapted from "How It All Vegan," is guaranteed to be a new favorite. Get ready to bake up some happiness!

Prep Time 15 mins

Cook Time 40 mins

Calories 698.8 kcal

Protein 23g

Rating 3.3 (4 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Charming Chocolate Cupcakes

1/2 cup unsweetened molasses
Soymilk
Chocolate
1/4 cup vegetable oil
Vanilla Extract
1 tablespoon cornstarch
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Paper Baking Cups

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Charming Chocolate Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Charming Chocolate Cupcakes

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
In a small saucepan, whisk together 1/2 cup unsweetened molasses, 1/2 cup plant-based milk (almond, soy, or oat), and 1 cup vegan chocolate chips.
Cook over medium heat, stirring constantly with a spoon, until chocolate chips are completely melted and the mixture is smooth.
Remove from heat and stir in 1/4 cup vegetable oil and 1 teaspoon vanilla extract. Add 1 tablespoon cornstarch and mix well until combined.
Set aside to cool slightly.
In a medium bowl, sift together 1 1/2 cups all-purpose flour and 1 teaspoon baking soda.
Add the remaining 1/2 cup plant-based milk to the dry ingredients. Gradually add the chocolate mixture, stirring until just combined. Do not overmix.
Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite vegan icing.