Chocolate Cupcakes

17 Jul

Recipe from:

  • 1 3/4 cups all purpose flour
  • 2 cups sugar
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons apple cider vinegar
  • 1 cup soy milk, unsweetened
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F. Line cupcake tray with paper cups. Think cute for the finished product!

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Mix until combined.

In another bowl, add apple cider vinegar and soy milk. Let sit for 10 minutes. (This is creating a dairy-free buttermilk substitute. You can also use lemon juice in place of the vinegar.)

When milk is thickened add, oil, eggs, and vanilla and mix until combined.

Slowly add the wet ingredients to the dry ingredients and stir. Add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared baking cups and bake for18-22 minutes, until a toothpick comes out clean. Remove cupcakes and set on a rack or surface to cool.

When cool, frost and top with your favorite topping. I chose store bought blue vanilla frosting and colorful sprinkles.


One Response to “Chocolate Cupcakes”


  1. Snowflake Cupcakes with Buttercream Frosting « Breakfast, Lunch, Dinner and Dessert - January 6, 2013

    […] If you’d like to use the same cake recipe I used see this Chocolate Cake recipe. It is delicious and super […]

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