How to make a perfect cupcake with chocolate! Made without eggs or dairy, this chocolate cupcake recipe is delightfully moist and fluffy.
I’m just putting it out there: a keeper is a recipe. The thing with vegan cake is that you stick to it and NEVER LET IT GO when you find a suitable recipe. With this chocolate cupcake recipe, that’s exactly what I did!
For birthday parties, movie nights, or just casual Wednesdays, these chocolate cupcakes are the perfect way to do. The cupcakes themselves come together quite quickly; instead of making the ganache, you may use store-bought frosting if you’re in a pinch. Make a ganache, even if you have time; it’s worth it.
WHY these CUPCAKES are going to love you: they’re entirely vegan and made with no strange ingredients, At the same time, they are all moist, fluffy, tasty, and chocolatey.
Unusual ingredients such as flax eggs, avocados, apple sauce, and vinegar are required in some vegan cupcake recipes. In the recipe for chocolate cupcakes, however, tasty ingredients have no place. You’ll be glad to hear that NO weird ingredients, NO eggs, and NO dairy are made from these cupcakes! And greatest of all, vegans and nonvegans alike adore them!
CHOCOLATE CUPCAKES
How to make a perfect cupcake with chocolate! Made without eggs or dairy, this chocolate cupcake recipe is delightfully moist and fluffy.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Course: Dessert
Cuisine: baking, vegan
Servings: 12 Cupcakes
Calories: 237kcal
INGREDIENTS
FOR THE CUPCAKES:
1/3 cup/ 100 grams of Dairy-Free Spread I use Vitalite
1/2 cup/ 140 grams of Caster Sugar
1 tsp of Vanilla Extract
2/3 cup/ 240 ml of Soy Milk
1 1/4 cups/ 250 grams of Plain Flour
1/2 cup/ 50 grams of Cocoa Powder
1 tsp of Baking Powder
1/2 tsp of Bicarbonate of Soda
1/2 tsp of Salt
1 tbsp of Lemon Juice
FOR THE GANACHE:
1.5 oz/ 50 grams of Dark Chocolate roughly chopped
1/3 cup/ 75 ml of Coconut Milk canned, full-fat
DECORATION:
1 tbsp of Cacao Nibs optional
Open The Next Page For Instructions