The Best Vegan Chocolate Cupcake Recipe on the Planet

.Happy Birthday to my witty, smart, beautiful blogging partner Maria Rose!

When I first started baking dairy and egg free I wasn’t convinced that a baked good could be nearly as decadent or rich without the usual culprits. One bite of these epic cupcakes from a recipe by vegan baking goddesses Isa Chandra Moskowitz and Terry Hope Romero, and I was hooked.

These delightful, tender, chocolaty cupcakes are divine paired with some fluffy vegan “butter”cream. I added a little bit of espresso powder into the batter to make the flavor even more chocolaty. Look for the Medaglia D’oro brand.

I love the vegan buttercream, but if you want to opt for something a little different go for a Coconut Whipped Cream instead. Flavored with a little almond extract and cocoa powder, you will have your friends licking their fingers and singing and dancing your praises as a vegan baking goddess.

I guarantee that you will fall  in love with these cupcakes and never wax poetic about the butter version again.

Basic (Vegan) Chocolate Cupcake Recipe

from Vegan Cupcakes Take Over the World

Makes 12 cupcakes

1 cup soy milk

1 tsp apple cider vinegar

1 Tbs espresso powder

3/4 cup granulated sugar

1/3 cup canola oil

1 tsp vanilla extract

1/2 tsp almond extract, chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk, vinegar and espresso powder in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. 
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
4. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

* For more excellent vegan baking recipes check out my list of the best Vegan Baking Cookbooks.

{Kate}