Small Batch Vegan Chocolate Cupcake Recipe

AuthorstrictlyveganCategory

Seriously Delicious Vegan Chocolate Cupcakes with Chocolate Glaze

Yields12 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Cupcakes
 1 cup Canned Coconut Milk
 1 cup Pure Cane Sugar
  cup Canola Oil
 3 tsp Apple Cider Vinegar
 1 tbsp Pure Vanilla Extract
 1.50 cups All Purpose Flour
  cup Unsweetened Baking Cocoa Powder
 1 tsp Baking Soda
 ¾ tsp Fine Sea Salt
Chocolate Glaze
 1 cup Icing Sugar
 2 tbsp Unsweetened Cocoa Powder
 1.50 tsp Light Corn Syrup
 2 tsp Almond Milk (Adjust for desired glaze thickness)
 1000 cups Sprinkles (Optional, of course)

1

Preheat oven to 350°F.

2

Line a 12 cup, cupcake pan with cupcake liners.

3

In a large mixing bowl, beat together the coconut milk, sugar, oil, vinegar and vanilla until combined.

4

In another bowl, whisk together the the flour, cocoa powder, baking soda, and the salt just until there are no more clumps.

5

Slowly beat in the flour mixture in with the wet ingredients just until smooth and you no longer see any bits of flour.

6

Spoon the batter evenly into the 12 cupcake liners, filling just about two-thirds full.

7

Bake in the preheated oven for about 20 to 24 minutes. (Mine were ready in 22 mins.)

8

When ready the cupcakes should spring back easily when gently pressed down or when a toothpick inserted in the middle comes out clean.

9

Let the cupcakes cool completely before glazing.

Chocolate Glaze
10

In a medium sized bowl, whisk together the icing sugar, cocoa powder, corn syrup and almond milk until smooth. (You can add extra almond milk depending on how thin you prefer the glaze).

11

Spoon a heaping teaspoon of chocolate glaze onto each cupcake.

12

Top with sprinkles of your choice.

Compliments of Marisas Italian Kitchen (MarisasItalianKitchen.com)

Ingredients

Cupcakes
 1 cup Canned Coconut Milk
 1 cup Pure Cane Sugar
  cup Canola Oil
 3 tsp Apple Cider Vinegar
 1 tbsp Pure Vanilla Extract
 1.50 cups All Purpose Flour
  cup Unsweetened Baking Cocoa Powder
 1 tsp Baking Soda
 ¾ tsp Fine Sea Salt
Chocolate Glaze
 1 cup Icing Sugar
 2 tbsp Unsweetened Cocoa Powder
 1.50 tsp Light Corn Syrup
 2 tsp Almond Milk (Adjust for desired glaze thickness)
 1000 cups Sprinkles (Optional, of course)

Directions

1

Preheat oven to 350°F.

2

Line a 12 cup, cupcake pan with cupcake liners.

3

In a large mixing bowl, beat together the coconut milk, sugar, oil, vinegar and vanilla until combined.

4

In another bowl, whisk together the the flour, cocoa powder, baking soda, and the salt just until there are no more clumps.

5

Slowly beat in the flour mixture in with the wet ingredients just until smooth and you no longer see any bits of flour.

6

Spoon the batter evenly into the 12 cupcake liners, filling just about two-thirds full.

7

Bake in the preheated oven for about 20 to 24 minutes. (Mine were ready in 22 mins.)

8

When ready the cupcakes should spring back easily when gently pressed down or when a toothpick inserted in the middle comes out clean.

9

Let the cupcakes cool completely before glazing.

Chocolate Glaze
10

In a medium sized bowl, whisk together the icing sugar, cocoa powder, corn syrup and almond milk until smooth. (You can add extra almond milk depending on how thin you prefer the glaze).

11

Spoon a heaping teaspoon of chocolate glaze onto each cupcake.

12

Top with sprinkles of your choice.

Small Batch Vegan Chocolate Cupcake Recipe