Rich, dense and fudgy !! Simply irresistible Vegan Chocolate Cupcakes with very few ingredients. One of my all time favorite sweet treat is also gluten free.
We are a intense chocolate lover family. There is something so dreamy about the chocolate. Needless to say, these baked goodies are often on repeat mode in our house. They are so easy to whip out too.
The kids and adults alike, will love these homemade, creamy, warm chocolate cupcakes. This recipe is made using simplest of the ingredients. Plus its eggless .
It is old fashioned, it’s comforting, it makes the kitchen smell wonderful and it’s good for the soul. Are you feeling the indulgent dreamy vibes ?
Read more details and learn how to make it in just few steps! These Vegan and gluten free cupcakes are super moist and light in texture. You can use the same batter mixture and make cakes, muffins, loafs or sheet cake.
No mixer or special gadget is required to mix the cake batter. Simply whisk all the ingredients in one bowl and get baking.
I am not adding frosting on top but you sure can. Let them cool completely before frosting them.
PRO TIPS TO MAKE BEST CHOCOLATE CUPCAKES
To avoid them from getting too crumbly, do not over mix the batter and do not over bake the cupcakes.
Measure the flour using spoon and scoop method. This helps to get light, airy texture. Gently swirl the spoon in the flour container and scoop out exact measurement without over topping it.
Since cocoa powder is fine drying ingredient, we add oil to make the mix moist. If you are trying to make it low calorie, use apple sauce or mashed ripe banana instead.
Apple cider vinegar provides the acidity and helps the baking soda to rise. You can use lemon juice instead as well.
THESE CHOCOLATE CUPCAKES ARE
- Vegan
- dairy free
- eggless
- gluten free
- moist
- fudgy
- easy to make
- no special equipment or mixer needed
- delicious
INGREDIENTS:
1 ½ cups All-purpose flour (I used gluten free version)
1 cup brown sugar
1/2 cup Cocoa powder
1 teaspoon Espresso Powder or instant coffee powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cup milk – I used almond milk
½ cup Oil
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon Pure Vanilla Extract
INSTRUCTIONS :
- Preheat oven to 350 degree F.
- Line the cupcake tray with cupcake liners
- Sieve from height and Mix all dry ingredients (All-purpose flour, sugar, cocoa powder, baking soda and salt) in a bowl.
- Use liquid measuring cup to measure the liquids. Measure the milk and stir in oil. Add Vanilla extract, apple cider vinegar and stir well.
- Mix liquid in the dry ingredients by a spatula till the batter is smooth and no lumps. Do non’t over beat.
Scoop the batter for easy filling of cupcake liners. Fill the liners evenly – not more than 3/4 full. - *Tap the pan twice gently on your work surface to get rid of any air bubbles.*
- Bake in pre-heated oven for about 18-20 minutes . Check by inserting a toothpick in the center of the cupcake. It should come out with few dry crumbs. Do NOT over bake
- Remove it from oven. After 5 minutes, remove cupcakes on wire rack and let them cool completely.
Enjoy your delectable creation.
HOW TO STORE CUPCAKES?
Store leftover cupcakes in a airtight container. In the refrigerator for up to 3 days. Pack them in the freezer friendly zip-lock bags and store in the freeze for up to 3 months.
To re-heat refrigerated cupcakes, simply microwave them in 10 second interval for couple times. Defrost the frozen cupcakes for several hours before re-heating.
Make sure to check out our other delicious dessert recipes
- Easy Peach Crumble
- Vegan Chocolate Banana Bread
- Vegan Pumpkin Spice Muffins
- Coconut Chia Pudding
- Best Vegan Banana Bread
- Classic Tapioca Pudding
- Coconut Rice Kheer
- Chocolate Zucchini Bread
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★ If you make this VEGAN CHOCOLATE CUPCAKES RECIPE do let us know how you like it by ★ star rating it and leaving a comment below.
Vegan Chocolate Cupcakes - Gluten Free Recipe
Ingredients
- 1 ½ cups All-purpose flour - I used certified gluten free baking flour
- 1 cup Granulated Sugar
- 1/2 cup Cocoa powder
- 1 teaspoon Espresso powder or instant coffee powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup milk - I used Almond Milk
- 1 tablespoon Apple Cider Vinegar or lemon juice
- ½ cup Oil
- 1 teaspoon Pure Vanilla Extract
Instructions
- Preheat oven to 350 degree F. Line the cupcake tray with cupcake liners.
- Sieve from height and mix all dry ingredients ( flour, sugar, cocoa powder, espresso powder, baking soda and salt) in a bowl.
- Use liquid measuring cup to measure the liquids. Measure the milk and stir in oil. Add Vanilla extract and apple cider vinegar and stir well.
- Mix liquid in the dry ingredients by a spatula till the batter is smooth and has no lumps. ** Do NOT over beat.
- Scoop the batter for easy filling of cupcake liners. Fill the liners evenly – not more than 3/4 full. ** Tap the pan twice gently on your work surface to get rid of any air bubbles.
- Bake in pre-heated oven for about 18-20 minutes . Check by inserting a toothpick in the center of the cupcake. It should come out with few dry crumbs. Do NOT over bake
- Remove it from oven. After 5 minutes, remove cupcakes on wire rack and let them cool completely.
- Enjoy your delectable creation.
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