Vegan Chocolate Cupcakes

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When cooking at home, I dabble with vegan baking in an effort to make things a bit healthier/I’m too lazy to run to the market for eggs. One vegan recipe that never fails me is chocolate cake. It’s super easy to make, doesn’t take any weird ingredients, and turns out moist and delicious. If I’m making chocolate cake at home, 95% of the time I’m making a recipe like the one below. Even if you’re not vegan (I’m not) try it out! So good.

Vegan Chocolate Cupcakes
adapted from Chowhound
makes 10-12 cupcakes

1/2 cup plain almond or soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/2 cup room temperature coffee
1/3 cup canola oil
1 1/2 teaspoon pure vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat the oven to 350 degrees. Line one muffin pan with liners.
2. Add the milk and vinegar to a large bowl and mix. Let sit for a few minutes to curdle. Add the sugar, coffee, oil, and vanilla and whisk until well combined.
3. In a separate bowl, sift together all of the dry ingredients (flour, cocoa, soda, baking powder, salt).
4. Add the dry ingredients to the wet ingredients in a couple of batches and whisk until no large lumps remain.
5. Fill the liners 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely before icing or eating.

I used this vegan chocolate frosting recipe. Cut the recipe by 1/3 if you’re making the recipe above as written.

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Vegan Chocolate Cupcakes

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