Hi, I was wondering if this recipe would work well as mini cupcakes? So glad you enjoyed them! Otherwise check out our classic vegan chocolate cake for a 7-inch layer cake, or our best vegan chocolate cake recipe that can be made in either 8-inch or 9-inch cake pans. It’s so nice having such a great and easy recipe that appeals to anyone. Yes! . Is there any way I could make these cupcakes without the chocolate (or would that effect the recipe? There really isn’t much mystery to vegan baking but I know a lot of people can be put off by a list of strange and exotic sounding ingredients. You should … I nearly always use either almond or oat milk in baking but soy is also a good substitute. Add in the soy milk slowly, only as much as needed to get the right consistency. Why is there vinegar in this recipe? I usually weigh other ingredients like sugar and cocoa as well, but these are less crucial. Alternatively you can replace it with a flax egg. I didn’t want this to happen again, so I added 1/5 Tsp of Baking Powder. So the cupcakes are just a simple case of throwing everything into a mixing bowl and whisking it up with a hand whisk. *Apple cider vinegar can be used interchangeably with white vinegar. Gracias por enseñarnos!! Loving It Vegan is my favourite vegan recipe site – thank you for all you do! Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. They can be made gluten free or regular & are topped with an easy vegan chocolate buttercream. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Thanks for the great review. then you might as well weigh them for perfect accuracy. *For the frosting, the amount of non-dairy milk you will need to add will depend on the water content of the brand of vegan butter you use. Please read my disclosure policy. Mi familia los devoró! Applesauce? They are every bit as good as any cupcake you’ve ever had, likely better. Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Thanks a million. If you weigh your flour you will have the best chance of a fail proof recipe. I only link to products I absolutely love and use myself. Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. They're rich, chocolatey and surprisingly easy to make. Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. You don’t need much at all! How do I store these vegan chocolate cupcakes? I would be happy to be served these in a restaurant, they were really wonderful! Hello! Sift the flour, bicarbonate of soda and cocoa powder into a bowl. I made your vanilla buttercream frosting instead of the one here. The main difference I see is that different brands have slightly different water contents, a brand that is more firm at room temperature will have a lower water content than one that is always very spreadable. Rude or insulting comments will not be accepted. Slowly add to … You can make the frosting while the cupcakes are baking, so you don’t add extra time to the recipe. Please do us a favor and rate the recipe as well as this really helps us! Wonderful! So just be careful with the addition of the non-dairy milk, add it in slowly and as much as you need for the perfect thick frosting consistency for piping. the best vegan cupcakes i’ve ever tried and i’ve been vegan for 3 years! When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings. Hi Anna, I have never tried this as mini cupcakes but I imagine the bake time would be in the region of 12-15 minutes but just keep a check on them. They came out amazing, Light and fluffy!!! These cuties are definitely easier than baking a full cake, which is why I suppose cupcakes are so popular. They are soft, light and fluffy with just the right amount of sweetness, and they taste delicious served with dark chocolate buttercream frosting. We have an amazing gluten-free chocolate cupcake recipe that you will absolutely love, I recommend you try that one. Use a hand whisk to whisk out any … It affects the texture and the rise. Process until creamy … I made these for my friend and she absolutely loved them! To make Vegan Chocolate Cupcakes you will need rapeseed oil, an espresso shot, soya milk mixed with a tsp lemon juice or vinegar, coconut sugar, plain flour, vanilla extract, baking powder, bicarbonate soda and cocoa powder for the cake. Comment document.getElementById("comment").setAttribute( "id", "a42d376aeb2805d3b9b58beab9de65ca" );document.getElementById("e4ca150519").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! That it ’ s been swapped with vegan yogurt I did have to use coconut oil then sure... 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