This week the newest member of our family turned one, so naturally these easy chocolate cupcakes were in order. That thing that everyone you know (and don’t know in line at Target) says about kids growing up way too fast is true. We had a great day celebrating and we couldn’t have made it happen without the help of Isa Chandra and Terry Hope Romero’s Vegan Cupcakes Take Over the World. It’s a must for all your celebrations. This birthday, we went with the basic chocolate cupcake and chocolate mousse topping. Super simple and incredibly delicious results — rich and chocolatey but not too sweet.
If you have a little extra time check out a few youtube videos on how to pipe icing with a pastry bag. It’s totally worth it.
We recommend pairing with this superb chocolate frosting recipe.Print
- 1 cup soy milk
- 1 tsp. apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 1/2 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- Preheat oven to 350°F and line a muffin pan with paper or foil liners.
- Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
- In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. If you don’t have a sifter, a colander with a fine mesh will do just fine. Tap the side until all the dry ingredients have passed through.
- Add the sugar, oil and vanilla extract to the soy milk mixture and whisk for a few minutes until foamy.
- Add the dry ingredients in two batches to wet ingredients and beat until no large lumps remain. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5-10 minutes before transferring them to cooling rack.