vegan chocolate cupcakes
BBQ & Grill
Vegan Chocolate Cupcakes
This frosting keeps well at room temperature for a few hours, however if it starts to get too warm or you are not eating the cupcakes right away, place them in the refrigerator.
Ingredients:
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened dutch-process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup granulated sugar
- ½ cup coconut oil, measured in liquid form
- 1 tablespoon instant espresso powder
- 1 cup unsweetened almond milk, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons cider vinegar
- 1 recipe vegan frosting
Directions:
- Preheat oven to 375 degrees. Line a 12-cup muffin tin with baking cups. In a large bowl, whisk together flour, cocoa, baking soda, salt, and sugar. In a separate bowl, whisk together coconut oil, espresso powder, almond milk, and vanilla. Whisk wet ingredients into dry ingredients, until combined. Quickly stir in the vinegar until incorporated.
- Divide batter evenly between muffin cups (scant 1/3 cup per cupcake). Bake until tops spring back when lightly touched, about 18 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely. Top cupcakes with vegan frosting (about 3 tablespoons per cupcake).
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