Dessa Vegan Chocolate Cupcakes have a rich, moist, and fudgy chocolate texture perfect for celebrating a kid’s birthday or any occasion. Plus, these vegan cupcakes are also refined sugar-free, and gluten-free options are provided so everyone can enjoy one!
Vegan cupcakes are some of my favorite baking treats for celebrating an occasion. Whether it’s for a birthday or just a bake sale at my kids’ school, I love making allergy-friendly versions of the classic cupcakes, like my Vegan Pumpkin Cupcakes, Vegan Strawberry Cupcakesoch Veganska vaniljmuffins.
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Vegan Chocolate Cupcakes
Innehållsförteckning
- 1 kopp Sojamjölk - eller mandelmjölk
- 1 tesked Äppelcidervinäger - eller citronsaft
- 1 kopp Heltäckande mjöl - (anteckning 1)
- ¾ kopp Oraffinerat rörsocker - I used unrefined cane sugar, coconut sugar works as well
- ⅓ kopp Osötat kakaopulver
- ¼ kopp Osötad äppelmos
- ¼ kopp Canolaolja - eller lätt olivolja
- 1 tesked Vanilj extrakt
- ¾ tesked Bakpulver
- ½ tesked Bakpulver
- ½ tesked Salt
Glasyr
- 1 sats Recept på chokladfrosting
Instruktioner
- Preheat oven to 350°F (180°C). Line a cupcake tray with a paper liner. Lightly spray oil on the paper to prevent the cupcakes from sticking to them.
- In a large mixing bowl, whisk milk and apple cider vinegar. Set aside for 5 minutes until it curdles – this is what we call the vegan 'buttermilk'.
- In another bowl, stir all the dry ingredients together: flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
- In the bowl with the milk, stir in applesauce, oil, and vanilla extract.
- Rör ner de torra ingredienserna i de våta ingredienserna i tre omgångar för att undvika klumpar. Rör om väl mellan varje tillsats. Smeten ska vara ganska flytande men slät utan klumpar.
- Fyll varje muffinsform upp till 3/4 av höjden.
- Grädda på mitten av ugnen i 20 minuter eller tills en tandpetare som sticks in i mitten av cupcakesen kommer ut ren.
- Låt dem svalna på ett galler i 2 timmar innan du glaserar dem. Använd inte glasyr om cupcakesen är varma, annars smälter den veganska chokladglasyren.
lagring
- Förvara i upp till 3 dagar i kylskåpet i en lufttät kaklåda, eller frys in till senare.
Anmärkningar
- Erythritol, allulose, xylitol – these are sugar-free options. I would recommend cutting down to 1/2 cup because they tend to be sweeter and slightly minty.
- Coconut sugar – for a low-GI, healthier sugar.
- Sugar – white sugar or soft brown sugar works just fine.
- Canolaolja
- Light olive oil
- Mandelolja
- Melted vegan butter, avocado oil, and coconut oil make the cupcakes slightly dense, and the last two options add a light aftertaste.
Kostrådgivning
Ingredienser och ersättningar
As mentioned above, all you need to make vegan cupcakes are very simple, inexpensive ingredients.
- Osötad sojamjölk – Or any non-dairy milk of choice, including almond milk, coconut oil, or oat milk. I prefer soy milk because it makes the cupcake crumb light and fluffy, less dry than almond milk.
- Äppelcidervinäger – Or any acid that curdles your milk and creates a nice, thick plant-based buttermilk, which can be lemon juice or white vinegar.
- Heltäckande mjöl – För en glutenfri version, använd min guide till glutenfri konvertering.
- barn – I used unrefined cane sugar, but sugar-free erythritol works too for a diabetic-friendly vegan cupcake recipe. Other options are regular sugar or coconut sugar.
- Osötat kakaopulver – or cacao powder for stronger cocoa flavor.
- Vanilj extrakt – för smakens skull.
- Bakpulver och Bakpulver – To give the cupcakes their perfect moist and fluffy crumb.
- Canolaolja or light olive oil. You can also use melted coconut oil, but I found the cupcakes heavier with this type of oil.
- Osötad äppelmos – That’s the magic ingredients I love adding to so many of my vegan baked goods. It not only acts as a great egg replacer, but it also adds the best moist texture to the cupcake crumb. Other options are mashed bananas or sweet potato puree.
How To Make Vegan Chocolate Cupcakes
It’s easier to make your own vegan chocolate cupcake at home. It’s also a healthy way to bake one of the most popular desserts or celebration cakes.
In fact, these dairy-free cupcakes are also refined sugar-free and contain half fat than regular recipes. Let me share how I make the most delicious vegan chocolate cupcakes with a few simple pantry staples.
The trick to making delicious light, fluffy and moist vegan cupcakes is to first prepare your own vegan buttermilk. Don’t worry. It’s super easy.
- Whisk apple cider vinegar or lemon juice with your plant-based milk. Set aside the mixture for about 5 minutes until it curdles and resembles buttermilk.
- Meanwhile, whisk all the dry ingredients: flour, sugar, baking powder, baking soda, unsweetened cocoa powder.
- The mixture should be evenly combined with no lumps.
- Now that the vegan ‘buttermilk’ is ready, stir in applesauce, canola oil, and vanilla extract.
- The key to making the batter light with no lumps is to add the dry ingredients to the wet ingredients in three addition. Don’t pour all the dry ingredients immediately. Instead, work by batch, add 1/3 of the mix, stir in and when the dry ingredients are almost entirely combined to the wet, add more.
- Repeat until all the dry ingredients are incorporated into the liquid ingredients and the batter is fairly liquid.
- Preheat oven to 350°F (180°C). Line a 12-hole cupcake tray with cupcake liners. It’s up to you, but I like to spray some oil in my cupcake liners. It makes it easier to release the cupcakes later. I mean that the paper won’t stick to the crumb.
- Bake the cupcakes at 350°F (180°C) until a toothpick inserted in the center of one of the vegan chocolate cupcakes comes out clean.
- Let them cool down on a cooling rack for at least 2 hours if you want to frost them with my vegan chocolate buttercream frosting recipe.
Vegan Frosting
For the frosting, you have three options. You can make one of my three vegan frosting recipes below, depending on the flavor you love:
- Vegan chocolate frosting – using vegan butter, cocoa powder, and powdered sugar.
- Vegan coconut frosting – a great option made without vegan butter and using canned coconut cream and sweetener.
- Vegansk vaniljglasyr – made of vegan butter, vanilla, and powdered sugar.
Whatever you choose, make sure you cool the cupcakes completely before piping any frosting on top. If the cupcakes are at room temperature, the frosting holds its shape perfectly and won’t melt.
Dekoration
These vegan cupcakes are topped with my vegan chocolate buttercream recipe. I used a piping bag to pipe about 3 tablespoons of frosting on each cupcake.
Then, I placed two squares of 85% Green & Black dark chocolate.
Finally, I added some grated dark chocolate and a few vegan-friendly sprinkles for the color. You can also add some vegan candies or vegan marshmallows if you serve these chocolate cupcakes to a vegan kid’s birthday party.
For a healthy cupcake topping option, choose some of the below:
- Hackade nötter – peanut, pecans
- Skivade mandlar
- Strimlad kokosnöt
- Chopped seeds – Sunflower seeds, pumpkin seeds
Förvaringsanvisningar
These vegan chocolate cupcakes store well in the fridge in an airtight container for about 3-4 days.
You can also freeze vegan cupcakes, like regular cupcakes, keep them in an airtight box and thaw at room temperature the day before.
More Vegan Cupcake Recipes
I love to bake vegan cupcakes for any occasion, birthday, holiday season, or enjoy a treat! Below I listed more vegan dessert recipes you may want to try.
Hej Carine!
I’m a big fan of your recipes, thank you for all the creative vegan baking ideas!! They are always a hit in my home. Haven’t tried this one yet. Is it possible to swap out the applesauce for anything?
Many thanks in advance!!
Tack.
You can use coconut yogurt, sweet potato puree, or mashed banana instead of applesauce!