These Vegan Chocolate Cupcakes are a chocolate lover’s delight. Quickly and easily made from store cupboard ingredients, they are dark, rich and fudgy. They're also gluten-free!
¼cup(30 g) unsweetened Dutch-processed cocoaSee Note 2 and 3
1teaspoonground cinnamon
¼teaspoonsalt
1teaspoonbaking soda
1teaspoonvanilla extract
1teaspoonwhite wine vinegarSee Note 4
⅓cup(75 ml) grapeseed oilSee Note 5
1cup(250 ml) water
For the frosting:
1 ½tablespoonvegan margarine (I used Nuttelex)See Note 1
¼cup(30 g) unsweetened Dutch processed cocoaSee Note 2 and 3
2 ¼cup(270 g) icing/confectioners' sugar
2-3tablespoonboiling waterSee Note 1
1teaspoonvanilla extract
Instructions
For the Cupcakes:
Preheat your oven to 180 Degrees C (350 F).
Line a muffin tin with 10 paper liners.
Combine flour, sugar, cocoa, salt, cinnamon and baking soda in a large bowl.
In a separate bowl, combine vanilla, vinegar, oil and water.
Add the wet ingredients to the dry ingredients and, using a whisk, mix together until completely combined.Pour the batter into the prepared baking muffin tin.
Bake for 18-22 minutes, or until a toothpick inserted into the centre of the cupcake comes out clean.
Remove from the oven, and allow the cupcakes to sit in the tin for 5 minutes.
After this time, place on a cooling rack. Allow the cakes to cool completely before frosting.
For the Frosting:
Combine cocoa and icing sugar. Add the margarine and vanilla. Pour 1 tablespoon of boiling water onto the margarine and mix well. You may not need all the water so add one tablespoon at a time, until you get a smooth spreading consistency.
Spread or pipe the frosting on top of the cooled cupcakes.
Notes
The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons so you may have to adjust your measurements accordingly.
I use Plaistowe Dutch Processes Cocoa, available in supermarkets. It gives a lovely rich, chocolatey colour and deep flavour.
It is best to sift your cocoa as it may have formed clumps.
If you do not require this recipe to be gluten-free, you can use regular flour.
I have used white wine vinegar in this recipe, but you could also use apple cider vinegar.
Use a neutral oil, such as grapeseed oil.
Please note, the nutritional information is based on this recipe making 10 cupcakes, and one being enjoyed as a serving.