Vegan Chocolate Cupcakes

Photo: Vegan Chocolate Cupcakes
These cupcakes are moist and light but still have a rich, decadent flavor. Espresso powder can easily be made by grinding a few teaspoons of espresso beans in a coffee grinder- or you can use pre-ground. This recipe is adapted from the cooking blog Pastry Affair.
Yield
12 Cupcakes
Vegan
Nut-Free
Soy-Free
Desserts
Ingredients
  • 1 cup almond or soy milk
  • 1 teaspoon apple cider vinegar
  • 1 cup all-purpose flour
  • ¾ cup sugar
  • ⅓ cup cocoa powder
  • 2 teaspoons espresso powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup applesauce
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°. Line a cupcake pan with paper liners.
  2. In a mixing bowl, whisk together milk and vinegar. Set aside.
  3. In another mixing bowl, whisk together flour, sugar, cocoa, espresso, baking soda, baking powder, and salt.
  4. Whisk in applesauce and vanilla extract into soy milk mixture.
  5. Slowly whisk in wet ingredients into dry ingredients - mix until smooth.
  6. Carefully pour batter into prepared cupcake pans – filling each tin about ¾ full.
  7. Bake for 18-22 minutes or until a toothpick can be inserted in the middle and comes out clean.
  8. Allow to cool in pan for a few minutes and then transfer to a cooling rack until they reach room temperature – about 20-30 minutes.
  9. When cupcakes are completely cool, frost with Vegan Chocolate Frosting, or simply sprinkle with some coconut flakes and/or ground nuts. Enjoy!