Vegan Chocolate Cupcakes 101

One of the best recipes you can mast is the standard chocolate cupcake. Once you have this one down you can modify it any which way to create some really spectacular cupcakes. Pictured above are standard chocolate cupcakes with a rich chocolate ganache and and variation of that recipe Oreo® Cookie Cupcakes made with a standard chocolate cupcake recipe but with mashed cookies and then topped with a vegan butter cream frosting with more mashed cookies. I'm providing three basic chocolate cupcake recipes, each one has a different binding base starting from least to most dense.

Basic Vegan Chocolate Cupcake 1.0
INGREDIENTS

WET GOODS
1 cup of soy milk
1 teaspoon apple cider vinegar
3/4 cup vegan sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup pastry flour

DRY GOODS
1/3 cup cocoa powder (or 3oz melted chocolate)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Whisk together the soy milk and apple cider vinegar and let sit long enough for the soy milk to curdle and then mix in the rest of the wet goods. In a separate bowl mix the dry goods together well using a fork, then slowly add the dry goods to the wet goods. Bake at 350º for 18-24 minutes or until inserting a toothpick in the center come out clean.

Basic Vegan Chocolate Cupcake 1.1
INGREDIENTS

WET GOODS
1/2 cup of soy yogurt
2/3 cup of soy/rice milk
3/4 cup vegan sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup pastry flour

DRY GOODS
1/3 cup cocoa powder (or 3oz melted chocolate)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Whisk together the wet goods mixing well. In a separate bowl mix the dry goods together well using a fork, then slowly add the dry goods to the wet goods. Bake at 350º for 18-24 minutes or until inserting a toothpick in the center come out clean.

Basic Vegan Chocolate Cupcake 1.2
INGREDIENTS

WET GOODS
1 cup coconut milk
1 teaspoon ground flax seed
3/4 cup vegan sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup pastry flour

DRY GOODS
1/3 cup cocoa powder (or 3oz melted chocolate)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Whist the ground flax seeds with the coconut milk and let sit for about 10-12 minutes then whisk in the remaining wet goods. In a separate bowl mix the dry goods and slowly fold the wet goods with the dry goods. The batter will be thick, scooping the batter into cupcake pan is the easiest way to transfer it. Bake at 350º for 18-24 minutes or until inserting a toothpick in the center come out clean.