You’d never guess that these deliciously rich vegan chocolate cupcakes have no butter (except for the frosting), no eggs, and no dairy milk. This recipe is so easy to make, using very simple ingredients and equipment, yet will give you surprisingly astounding results.
The cupcakes are so full of flavour, you’ll want to make them again and again. These cupcakes truly are amazingly moist, fluffy and so delightful, and you can even have them without the frosting for a more savory option.
For the Cupcakes
1.50 cups All-purpose flour
¼ cup Natural unsweetened cocoa powder
1 cup Granulated sugar
1 tsp Baking soda
½ tsp Salt
1 cup Brewed coffee, diluted
1 tbsp White vinegar
2 tsp Vanilla extract
¼ cup Olive oil
For the Frosting (optional)
4 tbsp Melted vegan butter
⅓ cup Natural unsweetened cocoa powder
1.50 cups Powdered sugar
3 tbsp Milk
1 tbsp Vanilla extract
Ingredients
For the Cupcakes
1.50 cups All-purpose flour
¼ cup Natural unsweetened cocoa powder
1 cup Granulated sugar
1 tsp Baking soda
½ tsp Salt
1 cup Brewed coffee, diluted
1 tbsp White vinegar
2 tsp Vanilla extract
¼ cup Olive oil
For the Frosting (optional)
4 tbsp Melted vegan butter
⅓ cup Natural unsweetened cocoa powder
1.50 cups Powdered sugar
3 tbsp Milk
1 tbsp Vanilla extract
Directions
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