Vegan Chocolate Cupcake
These Vegan Chocolate Cupcakes are so simple to make. You'll love the moist, delicious cupcakes, especially when topped with vegan buttercream frosting and sprinkles!
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 24 cupcakes
- 3 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1/2 cup unsweetened cocoa powder (natural, not dutch-process)
- 1 teaspoon salt
- 2 teaspoons baking soda
- 3 tablespoons cornstarch
- 2/3 cup vegetable oil
- 2 cups cold water
- 2 tablespoons apple cider vinegar
- 2 teaspoon vanilla
- 1 batch Vegan Chocolate Frosting
Preheat oven to 350F. Line two muffin pan compartments with cupcake papers. Or spray each compartment with vegetable spray.
Combine in a large mixing bowl the flour, sugar, cocoa, salt baking soda, and cornstarch. Stir to combine.
In a smaller bowl combine the vegetable oil, water, vinegar, and vanilla. Stir to combine.
Pour the water mixture into the flour mixture and gently fold until just combined. Do not overmix.
Pour the batter into prepared cake pans. Bake for 30-35 minutes until a toothpick inserted in the middle comes out clean.
Allow the cakes to cool for about 10 minutes before inverting onto a plate. Allow to cool completely before frosting.
Make Ahead Tips: After cupcakes are baked, cool them completely, and cover in an airtight container. They can be stored overnight at room temperature. You can also prepare the frosting the day before. I actually put it in the pastry bag, place that bag in a freezer bag, and then refrigerate it. Be sure to let it sit at room temperature for about 15 - minutes before frosting the cupcakes.
Nutrition estimate is for the cupcakes without frosting.
Calories: 175kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 190mg | Potassium: 44mg | Fiber: 1g | Sugar: 15g | Calcium: 5mg | Iron: 1mg