Wacky Vegan Chocolate Cupcakes (with high altitude option)
Prep time
Cook time
Total time
This recipe is in my book, Go Dairy Free: The Guide and Cookbook. It's one of the simple staples you will find in that collection, along with hundreds of new sweet and savory recipes.
Author: Alisa Fleming
Serves: 12 vegan chocolate cupcakes
Ingredients
1½ cups all-purpose flour
1 cup sugar
¼ cup cocoa powder
1 teaspoon baking soda (reduce to ½ teaspoon above 4,000 feet)
½ teaspoon salt
⅓ cup grapeseed, rice bran, non-GMO canola, or other neutral-tasting oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water or unsweetened plain or unsweetened chocolate dairy-free milk beverage
1 batch dairy-free frosting (see post above for suggestions)
Instructions
Preheat your oven to 350ºF and line 12 muffin cups with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Make 3 small wells in the flour mixture. Pour the oil into one well, the vinegar into the second, and the vanilla into the third. Pour the cold water or milk beverage over everything and stir until a relatively smooth batter forms.
Divide the batter between the liners
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool for 5 minutes, then remove them to a wire rack to cool completely before frosting.
Unfrosted cupcakes can be covered and stored at room temperature for up to 2 days. Once frosted, they can be refrigerated for up to 3 days, or individually wrapped and frozen to enjoy later.
Notes
* Cocoa powder tends to be a bit heavy and clumpy so it doesn't scoop and level quite as nicely as flour. So I very lightly pack it in the measuring cup. This gives just the right amount of chocolaty goodness.