These Vegan Chocolate Cupcakes are rich, moist, and incredibly easy to make! Perfect for parties, celebrations, or just a sweet treat at home, these cupcakes are sure to impress both vegans and non-vegans alike.

Ingredients

For the Cupcakes:

• 1 cup (240ml) unsweetened soy milk
• 1 teaspoon apple cider vinegar
• 1 cup (125g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/2 cup (50g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup (80ml) vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract

For the Chocolate Frosting:

• 1/2 cup (113g) vegan butter, softened
• 2 cups (240g) powdered sugar
• 1/3 cup (30g) unsweetened cocoa powder
• 2 tablespoons dairy-free milk (more if needed)
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard muffin pan with cupcake liners.
2. Make Vegan Buttermilk: In a small bowl or measuring cup, combine the soy milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
3. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
4. Combine Wet Ingredients: Add the curdled soy milk mixture, oil, and vanilla extract to the dry ingredients. Mix until just combined; be careful not to overmix.
5. Fill Cupcake Liners: Fill each cupcake liner about halfway with the batter.
6. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Chocolate Frosting:
   • In a mixing bowl, beat the softened vegan butter until creamy.
   • Gradually add powdered sugar and cocoa powder, mixing until smooth.
   • Add dairy-free milk and vanilla extract; mix until fluffy. Adjust consistency with more milk if needed.
9. Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with chocolate frosting using a spatula or piping bag.
10. Serve and Enjoy: Your Vegan Chocolate Cupcakes are ready to be enjoyed!

Tips

• Storage: Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
• Customization: Feel free to add chocolate chips to the batter or top with sprinkles for extra fun!
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.

These Vegan Chocolate Cupcakes are not only delicious but also simple to make, making them an ideal dessert for any occasion! Enjoy your baking!