Vegan Chocolate Cupcakes
Ingredients
- 1 cup plain unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract, peppermint extract, or additional vanilla extract
- 1 cup all-purpose flour
- 1/3 cup Dutch process cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 recipe Vegan Fluffy Buttercream Frosting (see recipe intro)
Directions
- Heat the oven to 350°F and arrange a rack in the middle Line a muffin pan with paper or foil liners.
- Whisk together the soy milk and vinegar in a large bowl; set aside for a few minutes for the milk to curdle. Add the sugar, oil, vanilla extract, and additional extract and beat until foamy.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are fine).
- Pour into liners, filling 3/4 of the way.
- Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.