Ultimate Vegan Chocolate Cupcakes

  • Prep Time 5 min
  • Total Time 55 min
  • Makes: 12

Ingredients

  • 1 cup all-purpose flour 250 mL
  • 1 cup unsweetened cocoa powder, divided 250 mL
  • 3/4 cup sugar 175 mL
  • 1 tsp baking soda 5 mL
  • 1/4 tsp salt 1 mL
  • 1/2 cup vegetable oil 125 mL
  • 1 cup unsweetened almond milk 250 mL
  • 1 tbsp apple cider vinegar 15 mL
  • 1 tsp vanilla extract 5 mL
  • 1 cup icing sugar 250 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C). Line 12-cup muffin pan with paper liners.

  • Step 2

    In large bowl combine flour, 1/2 cup (125 mL) cocoa powder, sugar, baking soda and salt. In separate bowl, combine vegetable oil, almond milk (soy milk can be substituted), vinegar and vanilla. Pour wet ingredients into dry ingredients; mix until just combined. Divide batter into lined muffin tins. Bake 20 to 25 min., or until a toothpick inserted into centre of a cupcake comes out clean. Transfer cupcakes from pan to cool completely on wire rack, about 20 min.

  • Step 3

    Meanwhile, make icing by sifting icing sugar and remaining 1/2 cup (125 mL) cocoa powder into bowl. Using a whisk, gradually stir in about 1/3 cup (75 mL) water, until icing is smooth and creamy. Spread on cooled cupcakes.

Tip

For chocolate-almond cupcakes, add 1 tsp (5 mL) almond extract to wet batter ingredients, and sprinkle sliced almonds on top of icing.

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Nutrition Facts

  • Nutrition Description Per serving (1 cupcake):
  • Calories 240
  • Fat 11 g
  • Saturated Fat 1.5 g
  • Carbs 35 g
  • Sugar 23 g
  • Protein 2 g
  • Cholesterol 0
  • Fibre 3 g
  • Sodium 170 mg