Ingredients for Chocolate Vegan Cupcakes
- Cocoa Powder
- Whole Wheat Flour
- ¾ teaspoon salt
- 1 ½ teaspoons baking soda
- Brown Sugar
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- Water
- 1 tablespoon apple cider vinegar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Vegan 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 Chocolate Vegan Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, and 1 ½ cups granulated sugar.
- In a separate bowl, combine the wet ingredients: 1 cup plant-based milk (almond or soy recommended), ½ cup vegetable oil, 2 teaspoons vanilla extract, and 1 tablespoon apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Fill each cupcake liner about halfway full with batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Frost and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
71g
Fat
4g
Carbs
9g
