Chocolate Cupcakes – Vegan

Those Vegan cupcakes are so tender, moist, rich and just perfect ! Tested by non vegans and big time foodies … Everyone loved them ! you will not believe they are made without any eggs, butter neither sugar . Try them and let me know.

Ingredients for 10 to 12 cupcakes

– 1 cup Gluten free all purpose flour or Regular Flour
– 1/3 cup Cocoa Powder
– 1 tsp Baking powder
– 1/4 tsp Baking soda
– 1 cup Almond milk or other non dairy milk
– 1 tsp apple cider vinegar
– 1/2 cup Coconut Sugar
– 1/4 cup Maple Syrup (or Brown Sugar )
– 1 tsp Vanilla essence
– 1/3 cup Canola Oil
– 1 tbsp hazelnut butter (optional)

Instructions

1) Preheat your oven at 180 degrees Celsius

2) Whisk together the almond milk and apple cider vinegar and leave on the side for few minutes for the milk to curdle

3) In the mean time , in a separate bowl, combine flour , cocoa powder, baking powder and baking soda (make sure to sift the cocoa powder)

4) Go back to your milk and apple cider.. with an electric mixer , beat on medium speed until it becomes foamy then add the sugar , vanilla, oil and continue mixing after each ingredient until well combined . It’s important not to over mix (if you decide to use the hazelnut butter, add after the sugar)

5) Add the flour mix in batches to the milk mix and beat until you don’t see any lumps

6) Pour into the cupcake / muffin pan , fill 3/4 in each and bake for 20 to 25 minutes – Test by inserting a fork and if it comes out clean it means they are ready

7) Remove from oven and let them cool for at least 15 minutes before adding your topping

Note : I made them with Vegan Berries Buttercream … you can make the topping of your choice

let me know when you try them !
Elly

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