Chocolate Cupcakes
Chocolate Cupcakes – In just one big bowl, this cupcake recipe comes together and bakes in only 20 mins, So decadent, so fluffy, and nobody’s ever going to know they’re vegan!
Prep time: 20 MINUTES
Cook time: 20 MINUTES
Yield: 18 CUPCAKES
Category: Dessert
Method: Baking
Cuisine: American
INGREDIENTS
2 ½ cups of all-purpose flour
1 3/4 cups of organic cane sugar or maybe granulated sugar
3/4 cup of cocoa powder
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of espresso powder
⅔ cup of melted coconut oil get unrefined if you prefer it to be virtually tasteless, vegetable or canola oil also good
1 ½ tablespoon of apple cider vinegar
1 teaspoon of vanilla
½ teaspoon of almond extract
1 1/2 cups of milk, any kind works here at room temperature
½ cup of apple sauce unsweetened, at room temperature
INSTRUCTIONS
1. Preheat to 350 degrees F in your oven. Line 2 cupcake tins (approximately 18-20 cupcakes) and spray cooking spray on the inside of the liners.
2. Stir the apple cider vinegar and the milk together in a small bowl or measuring cup. Just set aside.
3. Combine the flour sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder in the bowl of a stand mixer (or a big bowl with an electric mixer or even just a whisk). Blend.
4. Add a mixture of milk/ apple cider vinegar, vanilla, almond extract, and apple sauce to the oil. Blend until just combined, scraping down the sides as necessary (be wary not to over mix).
5. Pour the batter evenly for almost 3/4 of the way full between your cupcake tins filling each.
6. I made this one where I filled them up pretty high and got 18 cupcakes, and then another time I got 20.
7. Bake for 20 minutes and until the center of a cupcake comes out clean with a toothpick inserted. Prior to frosting, and let it cool.
IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO: