Divine Vegan Chocolate Cupcakes

by Steph Sunshine at StephSunshine.com

Yield 20 cupcakes

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

  • 113 g vegan stick butter (such as Earth Balance)
  • 113 g unsweetened baking chocolate
  • 89 mL aquafaba (liquid from a can of chickpeas)
  • 200 g vegan granulated sugar
  • 59 mL plain, unsweetened almond milk
  • 1 tbsp. white vinegar (or apple cider vinegar)
  • 237 mL water
  • 1 tsp. vanilla extract
  • 175 g all-purpose flour*
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. In a small saucepan over medium-low heat (or a double-boiler), melt the vegan butter and unsweetened chocolate, stirring constantly. Once everything is melted and combined, remove from heat.
  3. Using an electric mixer (a stand mixer is preferred, but you can use a hand mixer as well), whip the aquafaba until it is white and foamy (this should take around 5-10 minutes).
  4. Slowly add the sugar to the aquafaba and mix it together. (You can continue to use the mixer, or you can stir by hand if you don't have a stand mixer).
  5. Add the chocolate mix to the aquafaba mix, and combine.
  6. Combine the almond milk and vinegar and set it aside for a few minutes to curdle.
  7. In a saucepan, bring the water to a boil, then remove it from the heat. Stir it into the chocolate mix. Add the vanilla and mix.
  8. Sift the flour, baking powder, baking soda, and salt into a small mixing bowl.
  9. Alternate adding the milk and dry ingredients into the chocolate mix, and stir. Make sure everything is combined, but don't over-stir.
  10. Line two muffin pans with paper cupcake liners. Fill the liners about 80% full with batter.
  11. Bake about 20-21 minutes (an inserted toothpick should come out clean when they're done).
  12. Allow to cool completely on a wire rack, then use a piping bag to pipe your choice of frosting on top. Enjoy!

Notes & Hints

For the most accurate flour measurement, switch to metric and weigh your flour. If you don't have a kitchen scale, be sure to spoon the flour into the measuring cup before leveling it off; don't scoop the cup into the flour.

I don't recommend substituting the vegan butter for oil because the vegan butter adds to the flavor of the cakes.

The best way to pour the batter into the paper liners is with a measuring cup or pitcher with a spout. The batter is thin, so it pours easily.

To adapt the recipe to cake pans, divide the batter evenly between the two greased pans. Full-sized cakes will require more time to cook; start checking the cakes for doneness after around 27 minutes at 350°F (180°C).

Store in an airtight container (or cover with plastic wrap) at room temperature for 3-4 days. Refrigerate for slightly longer storage, or freeze for several months.

StephSunshine