Via Ffffound
Chocolatey, moist, moreish and so easy to make you won’t believe it! This is my go-to cupcake recipe.
Easy Vegan Chocolate Cupcakes
What you need:
3/4 cup rice milk
1 tsp apple cider vinegar*
1/2 cup brown sugar (a very full half cup – pack it in real good!)
1/3 cup vege oil
1 1/4 cups flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
What to do:
Preheat oven to 180 C. Place paper liners in muffin pan.
Whisk rice milk and vinegar in a small bowl until frothy. Add sugar and oil and mix well.
In a separate bowl, sift together dry ingredients. Add wet mix to dry in several batches, mixing until just blended and pretty smooth.
Pour batter into cups, about 2/3 full. Bake for 16-20 minutes until stabbing comes out clean.
Makes 6-10 muffins.
Cupcake soundtrack:
Bass Drum of Death ‘Velvet Itch‘
Big Black ‘The Model‘
The Damned ‘Anti-Pope‘
The Detroit Cobras ‘Bad Girl‘
The Guillotines ‘Wandering‘
* or white/wine vinegar if you like
Kitchen Rebellion 
Hey lissa…do you have a recommendation for a vegan icing recipe with these cupcakes/muffins?
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I am so excited for your new baking adventures – Vegan cupcakes are the best!
There are a bunch of fancy ways of making amazing vegan icing, but I err on the side of simplicity and make icing the way my mama taught me: 1 tbsp or so of butter, a lil boiled water, 1 cup of icing sugar and 1 tbsp of cocoa powder. I substitute butter for good quality nondairy butter, of course! Put all of those ingredients in a small bowl and mix like a madwoman with a fork until it’s blended – add more icing sugar until it’s the consistency you want 🙂 For a lemony icing, substitute the cocoa powder for 2 tsp lemon rind and 2 tsp lemon juice. Mmmm yum.
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yewww, thank you, i will give coconut butter/oil a go and see if that works.
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