Chocolate Vegan Cupcakes Recipes

Steps:

• Mix dry ingredients.
• Mix wet ingredients into dry ingredients.
• Bake in greased muffin tins at 375 for 25 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.

Steps:

• Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
• In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
• Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
• When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.

Steps:

• Preheat the oven to 350°F (180°C).
• Line muffin pan with baking cups (paper or foil).
• Whisk together soy milk and vinegar in a large bowl, and set aside to curdle. Add sugar, oil, and vanilla to the soy mixture and beat until frothy.
• In a separate bowl, whisk together the remaining dry ingredients.
• Add the dry mixture to the wet mixture in two batches beating until smooth, with no large lumps remaining.
• Pour the batter into prepared baking cups, filling them to three quarters full.
• Bake for 18 to 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean.
• Transfer cupcakes to cooling rack and allow to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
• Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
• Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

Steps:

• Preheat oven to 375 degrees. Line a 12-cup muffin tin with baking cups. In a large bowl, whisk together flour, cocoa, baking soda, salt, and sugar. In a separate bowl, whisk together coconut oil, espresso powder, almond milk, and vanilla. Whisk wet ingredients into dry ingredients, until combined. Quickly stir in the vinegar until incorporated.
• Divide batter evenly between muffin cups (scant 1/3 cup per cupcake). Bake until tops spring back when lightly touched, about 18 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely. Top cupcakes with vegan frosting (about 3 tablespoons per cupcake).