Moist, fluffy, and dark chocolatey, these cupcakes are sure to please any chocoholic. Because let’s be real here: to a die-hard chocolate fan, no vanilla cake can compare to chocolate. Sorry but it’s true! And these vegan chocolate cupcakes are so deliciously simple that you’ll want to have them, not just for birthdays, but for every holiday.
Preheat oven to 350° F (176° C). In a medium mixing bowl, combine dry ingredients: flour, sugar, cocoa, baking soda, and salt. Add wet ingredients: oil, vinegar, vanilla, and water. Using an electric hand mixer, beat until smooth.
Line a cupcake pan with 12 baking cups. Using an ice cream scoop, divide batter between cups.
Pop cupcakes in the oven and bake for 15-19 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.
Notes
If using coconut oil, be sure that your ingredients are all room temperature. Cold will cause the coconut oil to set and clump.
If you can’t find specialty dark cocoa powder, using regular cocoa powder will do. Just keep in mind that they won’t appear (or taste) as dark-chocolaty.
Make these cupcakes gluten-free by using a gluten-free 1 to 1 all-purpose flour (such as Bob’s Red Mill-- the blue bag).
Add a little flavor punch by switching the water out for cooled decaf coffee.
Place cupcakes in the fridge for at least an hour to chill before frosting.
Counter: These cupcakes (unfrosted), can be stored in an air-tight container on the counter for 2-3 days.
Refrigerator (recommended): Keep in the fridge for up to 7 days in an air-tight container. This is recommended for frosted cupcakes.
Freezer: These cupcakes (frosted or unfrosted) can be individually wrapped and stored in the freezer for up to 3 months. To defrost, leave in the fridge overnight or on the counter for 30 minutes.