Moist Vegan Chocolate Cupcakes
Rich vegan chocolate cupcakes bake with a tender crumb and need no eggs or dairy.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 cup plant milk
- 1/3 cup neutral oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
Instructions
Instructions
- Heat oven to 350°F and line a muffin pan.
- Whisk flour, cocoa, sugar, and baking soda.
- Whisk plant milk, oil, vinegar, and vanilla, then stir into dry ingredients.
- Divide into 12 liners and bake 18 to 20 minutes.
- Cool completely and frost with vegan chocolate frosting.
Notes
Do not overmix the batter.