Vegan Chocolate Cupcakes

Super moist and light vegan chocolate cupcakes are easy to whip up and fun to decorate.

Serves: 12 cupcakes

Prep Time: 10 min

Cooking Time: 15-20 min

Thank you Hilary for sharing this recipe!

Total:  30 min

Ingredients

1 1/4 cup flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup warm water
1 tsp. vanilla extract
1/3 cup vegetable oil
1 tsp. apple cider vinegar

Chocolate Glaze
1/2 cup sugar
2 tbsp. unswetened cocoa powder
4 tbsp. coconut oil
2 tsp. soy, almond or rice milk
2 tsp. vanilla extract

Directions

1. In a mixing bowl combine flour, sugar, baking soda and salt.
2. In another bowl whisk water, vanilla, oil and vinegar until combined.
3. Add wet mixture to dry mixture and stir well.
4. Transfer batter to a prepared muffin tin lined with paper cups and bake in a preheated oven at 350 F for 15-20 minutes. Insert a toothpick to test when cupcakes are done. Allow to cool fully before glazing.
5. To make the glaze, bring sugar, cocoa powder, coconut oil and milk to boil in a small saucepan. Stir frequently to avoid burning, and reduce to a simmer. Cook for another 5 minutes.
6. Add vanilla and spoon over cupcakes immediately, as glaze dries quickly.
7. Decorate with sprinkles or chocolate chips.

Recipe from instructables.com