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Vegan Chocolate Cupcakes

5.0(1780)

Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from “Vegan Cupcakes Take Over the World,” by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.

by Pete Wells·published 2009-03-08

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AmericanEasy, Weeknight, Dessert

Servings

Makes 12 cupcakes

Total time

40 min

Calories / serving

203 kcal

Ingredients (14)

serves

1 cup soy or rice milkmilk
1 teaspoon vinegarvinegar
3/4 cup sugarsugar
1/3 cup vegetable oilvegetable-oil
1 1/2 teaspoons vanilla extractvanilla-extract
1 cup flourflour
1/3 cup cocoa powder
3/4 teaspoon baking sodabaking-soda
1/2 teaspoon baking powderbaking-powder
1/4 teaspoon saltsalt
1 cup confectioners’ sugarconfectioners-sugar
1/4 cup cocoa powder, sifted
3 tablespoons soy or rice milkmilk
Chocolate sprinkles (optional)

Instructions (4 steps)

01Preheat the oven to 350 and prepare a dozen muffin cups — either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
02In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.

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Rich recipe — supports nutrition-aware planning.