These Vegan Chocolate Cupcakes are amazingly moist, fluffy and ever so light in taste! And, simply because one can never have too much chocolate I’ve topped them with a dollop of dark chocolate glaze.
Every once in awhile my daughter brainstorms and decides to go on a 30 day vegan challenge which this year happened to coincide with her birthday. Don’t get me wrong, personally I have nothing against veganism! Its simply that this fairly last minute announcement had me dashing all over town one Sunday afternoon trying to find a vegan cake and to no avail!
Most bakeries I had visited offered gluten free alternatives but alas no vegan cake or cupcakes!
Thankfully my resolve had not ended there and once at home I turned to the almighty Google in search of a not to complicated vegan chocolate cake.
When I came across these Fail Proof Vegan Chocolate Cupcakes by Angela at Oh She Glows, I knew I had stumbled across the perfect birthday treat.
I made a few switch ups simply to compensate for ingredients that I didn’t have on hand. I decided to keep my almond milk for my morning cup of coffee and substituted it with canned coconut milk instead. Also I replaced the grapeseed oil with canola oil.
Angela from “Oh She Glows” topped her vegan cupcakes with a salted buttercream made with vegan butter, which sounds absolutely delicious and I’ll definitely be looking into vegan butter soon! In the meantime, this simple chocolate glaze poured over the vegan chocolate cupcakes is too irresistible to pass up!
In fact they are so irresistible that I simply had to make them again for Valentine’s Day and topped them with sprinkle hearts to mark the occasion!
Weather you’re vegan or not you”ll find these cupcakes so easy to put together, incredibly delicious and will disappear so quickly.
No one will ever guess they’re vegan 🙂
Unless you tell them of course 🙂
Vegan Chocolate Cupcakes
Ingredients
- FOR THE CUPCAKES
- 1 cup canned coconut milk well stirred then measured out
- 1 cup pure cane sugar I used Redpath sugar
- 1/3 cup canola oil
- 3 teaspoons apple cider vinegar
- 1 tablespoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/3 cup unsweetened baking cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- FOR THE CHOCOLATE GLAZE
- 1 cup of icing sugar
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons of light corn syrup
- 2 to 3 tablespoons of almond milk depending on how thin you want the glaze
- sprinkles optional
Instructions
-
Preheat the oven to 350 degrees F.
-
Line a 12 cup, cupcake pan with cupcake liners.
-
In a large mixing bowl, beat together the coconut milk, sugar, oil, vinegar and vanilla until combined.
-
In another bowl, whisk together the the flour, cocoa powder, baking soda, and the salt just until there are no more clumps.
-
Slowly beat in the flour mixture in with the wet ingredients just until smooth and you no longer see any bits of flour.
-
Spoon the batter evenly into the 12 cupcake liners, filling just about two-thirds full.
-
Bake in the preheated oven for about 20 to 24 minutes. (Mine were ready in 22 mins.)
-
When ready the cupcakes should spring back easily when gently pressed down or when a toothpick inserted in the middle comes out clean.
-
Let the cupcakes cool completely before glazing.
-
FOR THE CHOCOLATE GLAZE
-
In a medium sized bowl, whisk together the icing sugar, cocoa powder, corn syrup and almond milk until smooth. (You can add extra almond milk depending on how thin you prefer the glaze).
-
Spoon a heaping teaspoon of chocolate glaze onto each cupcake.
-
Top with sprinkles of your choice.
Recipe Notes
Partially adapted from "Oh She Glows" website on her fail proof Vegan Chocolate Cupcakes with Salted Buttercream. (With a few switch-ups)
apuginthekitchen
February 16, 2017 at 7:01 pmThose cupcakes look delicious, I made a vegan chocolate cake once and it was amazing, would never know it was vegan. This is a great vegan treat and Happy Birthday to your daughter.
Body Positive Champ
February 16, 2017 at 7:09 pmThank you for the sweet wishes !!! These babies were amazing 🙂
Marisa
February 16, 2017 at 7:17 pmThanks Suzanne, I think now I might just have enough confidence to try baking a whole vegan cake! They’re so incredibly delicious ?
pblevitt
February 16, 2017 at 8:05 pmThank you, thank you, thank you Marisa! My niece is a vegan and it is my custom to send her care packages. She will absolutely love these cupcakes.
Marisa
February 16, 2017 at 8:32 pmHi Bella, these vegan cupcakes are everything a great cupcake should be, fluffy, moist and absolutely delicious. As an added bonus they’re super easy to make. Your niece will adore them 🙂
elliebleu
February 16, 2017 at 10:54 pmThese are the prettiest cupcakes I’ve ever seen! I have a cousin’s birthday coming up and she’s turning sweet 16. I can’t wait to make your Vegan Chocolate cupcakes. I plan on cutting a heart out of strawberries to add to the top 😉
Marisa
February 16, 2017 at 11:00 pmEllie I am sure she will love them and the heart shaped strawberry will add a lovely touch. Happy sweet 16 to your cousin 🙂
StefanGourmet
February 17, 2017 at 3:53 amThese look great. I’m a bit puzzled about the vinegar, as I have never seen that in any kind of chocolate cake recipe before.
Marisa
February 17, 2017 at 9:26 amHi Stefan, vinegar is used quite often in Vegan baked goods not only for its leavening agent in combination with the baking soda but also as a flavour enhancer. I have used white vinegar before especially in red velvet cupcakes but this is the first time using Apple cider vinegar and it worked just beautifully. The cupcakes had risen perfectly and are so yummy!! Thanks for your comment?
StefanGourmet
February 17, 2017 at 11:33 amInteresting the use as a flavor enhancer. For leavening I’d simply use baking powder instead of soda.
annika
February 20, 2017 at 9:38 amYour photos are so drool worthy! Love that this is vegan… I will be giving it a try!
Marisa
February 20, 2017 at 11:05 amThank you Annika, I am sure you will love them! ?
FrugalHausfrau
February 21, 2017 at 10:19 amI wouldn’t have guessed Vegan when I saw these, but they look incredible! My Mom used to make a chocolate cake that had a tablespoon of vinegar…now I’ll have to see if I can find that recipe!
Mollie
Marisa
February 22, 2017 at 6:44 pmI too would never have thought they would have risen so beautifully and really moist as well! I’m so glad I gave them a try! Hope you find your mom’s recipe and get a chance to put it up on your blog!?
Kouzounas Kitchen
February 23, 2017 at 12:42 amMarisa,
They look great! Well done. 🙂
Marisa
March 9, 2017 at 9:08 amI am glad to hear you like them and thanks so much?
Kouzounas Kitchen
March 9, 2017 at 2:19 pmHi Marisa,
You’re so welcome! 🙂
loveofitaliancooking
February 23, 2017 at 10:51 amHi Marisa! These look sooo yummy!! Vegan is something that I have been experimenting with myself, and I must say that I haven’t been disappointed. Everything I have tried has tasted delicious. Happy belated birthday to your daughter and thanks for sharing your recipe!!
Marisa
February 23, 2017 at 1:31 pmHi Rosa, these vegan cupcakes have surpassed all my expectations and am looking forward to trying out more recipes! Thanks so much for dropping by and commenting ?
Lynz Real Cooking
March 8, 2017 at 10:37 amthose cupcakes are moist and fluffy looking! Just lovely Marisa!
Marisa
March 8, 2017 at 7:44 pmThey really are Lynn and they’ve surpassed all my expectations! Thanks so much for you comment?
Lynz Real Cooking
March 9, 2017 at 9:29 amLovely
NoPlateLikeHome.com
March 11, 2017 at 9:46 pmLooks good. I was looking to see if these were made with black beans. Sounds delicious.
Marisa
March 11, 2017 at 10:01 pmThere is no black beans in this recipe but totally delicious! Hope you get to give them a go, they are so worth it ?thanks for dropping by?