These are hands-down the best chocolate cupcakes you have ever eaten. Moist and fudgy, and because there’s no eggs or dairy, they won’t go off as quickly as regular cupcakes. But trust me, they won’t last long enough to worry about that anyway 🙂 I get asked for this recipe all the time, it’s such an easy one to whip up and take with you to someone’s home if you’re visiting.
No photo yet, I’ll be sure to get the camera out next time I bake these beauties.
[Edit 07/04/12: Photo below – taken this afternoon. I’m counting these as Easter Cupcakes!]
- 1 cup non-dairy milk, such as almond, rice or soy
- 1 tsp apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup almond oil (or you can use canola oil)
- 1 tsp vanilla extract
- 1/2 tsp chocolate essence
- 1 cup plain flour
- 1/3 cup cocoa powder
- 3/4 tsp bicarb soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Preheat oven to 175c and line muffin pan with paper or foil liners.
Whisk together the rice milk and vinegar in a large bowl, and set aside for a few minutes to curdle (mine never curdles, so don’t worry if yours doesn’t either!)
Add the sugar, oil, vanilla extract and chocolate essence to the rice milk mixture and beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, bicarb soda, baking powder and salt. Add in two batches to the wet ingredients and beat till no large lumps remain (I just sift them directly into the wet ingredients bowl while the mix master is running).
Pour into liners, filling 3/4 of the way. Bake for 18-20mins (I always do 20mins), until a toothpick inserted in the centre comes out clean. Transfer to cooling rack and let cool completely.
Dust with icing sugar. (In my photo, I quartered a strawberry lengthways, arranged the pieces into a fan, plopped a blueberry in the middle and then dusted with icing sugar.)
Adapted from: Vegan Cupcakes Take Over the World – Isa Chandra Moskowitz, Terry Hope Romero