Name: Vegan Chocolate Cupcakes Recipe
Total time: 105 min
Yield: 12
Cuisine: American

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This frosting keeps well at room temperature for a few hours, however if it starts to get too warm or you are not eating the cupcakes right away, place them in the refrigerator. 

How to make Vegan Chocolate Cupcakes Recipe

Martha Stewart

Crawler

American

<p>This frosting keeps well at room temperature for a few hours, however if it starts to get too warm or you are not eating the cupcakes right away, place them in the refrigerator. </p>

All purpose flour

Unsweetened dutch process cocoa powder

Baking soda

Coarse salt

Granulated sugar

Coconut oil,  measured in liquid form

Instant espresso powder

Unsweetened almond milk,  room temperature

Pure vanilla extract

Cider vinegar

vegan frosting

Step 1 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.

step 1

Step 2 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).

step 2

Martha Stewart-5