Who’d have guessed that the best ever chocolate cupcakes would be vegan? You’ve got to be kidding, right?
Wrong.
I’m a stickler for chocolate cake that tastes like chocolate. No light brown tortes parading as chocolate ever come close to meeting my deep, dark, rich chocolate loving standards. People, these cupcakes deliver! Now, my absolute favorite chocolate cake recipe is perfect for large cakes, but the cuppies always turn out flat. Therefore, I keep a handy dandy recipe for best ever chocolate cupcakes in my baking arsenal too. Even if you’re not vegan (I’m not), you’ll be floored by the lush chocolate flavor, domed tops, and moist, spongy texture of these incredible chocolate cupcakes. Give them a try!
Keep your eyes peeled for the best ever chocolate frosting recipe I used for these bad boys. In the meantime, slather the cupcakes with this fast 2-ingredient chocolate ganache, simply sweet vanilla buttercream, or a creamy, dreamy peanut butter frosting.
- 1½ cups cake flour or sifted all purpose flour
- ¾ cup sugar
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1¼ cups water *or milk, if you're not into the vegan thing
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- In a medium bowl, whisk together all dry ingredients including sugar. Set aside.
- In a large bowl or standing mixer, beat together oil, vinegar, vanilla, and water until well combined. Add dry ingredients to wet and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more liquidy than normal cake batters.
- Pour batter into prepared muffin tin, filling each cup ½ to ¾ full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
- Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting
Recipe adapted from Martha Stewart
Linking with: From Dream to Reality, Lil Luna, What’s in Your Kitchen Weds.,
mmmm cupcake! gimme gimme 🙂
I’ve tried the original recipe from Martha and it is wonderful. So smart, I had never thought of replacing the milk with water. I’ll have to give it a try next time I have vegan friends over.
I really love these not only because of the exquisite flavor, but because they always yield those pretty domed tops. Glad to hear that someone else is a fan too!
these look amazing.
i’m a new follower.
Oh, yum. These look delicious. I love rainbow sprinkles, too!
They are incredible, Amy. If you bake them, be sure to have friends over to help you eat them. Way too tempting to keep around the house 🙂
Oh yum! Those look delicious! I would love to eat one…right now! 🙂 You’ve got a cute site!
They look soooo YUMMY!