Vegan Chocolate Cupcakes (New Recipe)
These vegan chocolate cupcakes are super moist, deeply chocolatey, and incredibly easy to make in one bowl. The batter uses warm water and vegetable oil for an incredibly tender, airy crumb that stays soft all day. No eggs, no dairy. They are the kind of simple, reliable chocolate cupcake you will make over and over again for birthdays, afternoon snacks, and everything in between. Also try my Chocolate Cupcakes in Air Fryer, Brownie Cupcakes, or Chocolate Mint Cupcakes.
Super Moist Chocolate Cupcakes | No Egg No Milk No Butter Cake
These Egg-Free Dairy-Free CHOCOLATE CUPCAKES are super moist and easy to make. These cupcakes are perfect for breakfast, afternoon tea or any time of the day.
Ingredients
- 3/4 cup (150 g) Superfine (granulated) Sugar
- 1 ¾ cup (245 g) All-Purpose Flour
- 1/4 cup (30 g) Cocoa powder
- 1/4 tsp (1.5 g) Salt
- 1 tbsp (12 g) Baking Powder
- 1 ¼ cup (300 ml) Warm Water (100-110 F; 38-43 C)
- 1/2 cup (120 ml) Vegetable oil
Instructions
- Preheat oven to 350oF (180oC).
- To a bowl, add sugar.Sift in flour, cocoa powder, salt and baking powder. Mix until well combined.
- To another bowl, add warm water. Then add vegetable oil and mix well.
- Pour half wet ingredients to dry ingredients (flour mixture). Mix.Pour the rest of the wet ingredients and mix until no dry flour is visible.Do not over mix.
- Spoon batter into cupcake pan lined with cupcake liners. Fill until 2/3 full.
- Bake in preheated oven 350oF (180oC), middle position in oven, for 18-20 minutes, or until toothpick comes out clean.
- Let cupcake cool down in pan for 10 minutes. Then remove cupcakes from pan and transfer to wire rack to cool completely.
