Vegan Chocolate Cupcakes Recipe
These decadent and fluffy chocolate cupcakes are entirely vegan, being both dairy-free and egg-free.
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Instructions
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Preheat the oven to 350 F and line 12 cupcake pan cups with liners.
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In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
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Add the non-dairy milk, oil, and vanilla, mixing until smooth, then gently fold in the apple cider vinegar.
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Fill each prepared cupcake tin two-thirds to three-quarters full with batter.
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Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cupcakes completely on a wire rack before adding frosting and serving.
Nutritional Info (per serving)
Calories:
359 kcal
Carbohydrate:
48 g
Cholesterol:
0 mg
Fiber:
1 g
Protein:
3 g
Saturated Fat:
6 g
Sodium:
246 mg
Sugar:
33 g
Fat:
18 g
Unsaturated Fat:
0 g