Real Recipes From Real Home Cooks ®

chocolate vegan cupcakes

(1 rating)
Recipe by
Frannie Garcia
Kingston, WA

I just made these using soy milk instead of coconut milk, melted coconut oil instead of canola oil, and Dutch-processed cocoa. They turned out just as great as they do using the original recipe. They are not completely cooled yet, but my sweet honey has eaten three already. I must admit that they are a little more challenging to frost while warm, but oh-so-good!

(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For chocolate vegan cupcakes

  • 1 c
    cocout milk
  • 3/4 c
  • 1/3 c
    canola oil
  • 1 1/2 tsp
    apple cider vinegar
  • 1 tsp
    vanila extract
  • 1 c
  • 1/3 c
    cocoa powder
  • 3/4 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/4 tsp

How To Make chocolate vegan cupcakes

  • 1
    Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners.
  • 2
    In large mixing bowl, whisk together the sugar, coconut milk, canola oil, vanilla, and vinegar.
  • 3
    Into another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine well.
  • 4
    Add the dry ingredients to tyhe wet ingredients and mix just until combined. Do not over-mix! Fill the prepared muffin tin cups to about 2/3 full. Bake for 17 to 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
  • 5
    When cool, frost with Dairy-free frosting made by whipping together 2 Cups powdered sugar, 1/2 Cup Earth Balance, 1 teaspoon vanilla extract, pinch of salt, and a Tablespoon or so of coconut milk for desired consistancy.