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Chocolate cupcake recipe

CHOCOLATE CUPCAKES

CHANTELLE | BERRY & CRUST
A delicious plant-based cupcake recipe, easy to make and the perfect to hold that creamy frosting like a charm!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Servings 12 cupcakes

Ingredients
  

A - activate

  • 0.012 apple cider vinegar
  • 0.006 baking soda
  • 0.245 plant-based milk (unsweetened)
  • 0.005 vanilla extract

B - whisk

  • 0.150 vegan caster sugar
  • 0.075 sunflower oil

C - sift

  • 0.012 baking powder
  • 0.195 cake flour
  • 0.050 cocoa powder
  • 0.001 salt

Instructions
 

  • Line a muffin tray with paper cups.
  • Preheat the oven to 180°C.

Activate

  • Group A - warm the milk until tepid. Stir in the baking soda and the vanilla extract. Add the vinegar and allow the mixture to react (2 minutes).

Batter

  • Group B - whisk in a bowl. Add the activated mixture and combine, using a hand whisk.
  • Group C - sift the ingredients together, then fold into the above.
  • Spoon the batter into the paper cups and bake 20 - 25 minutes.
Keyword chocolate cupcakes, cupcakes, vegan cupcakes