Description
Rich, moist vegan cupcakes flavored with dark chocolate and strong coffee.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold brewed coffee or espresso
- 1/2 cup neutral oil (like canola or vegetable)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix the cold coffee, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Stir in the vegan chocolate chips, if using.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
Notes
- Use strong, cooled coffee for the best espresso flavor.
- For a richer taste, use dark or Dutch-processed cocoa powder.
- You can substitute the apple cider vinegar with white vinegar.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Keywords: vegan, chocolate, espresso, cupcakes, dairy-free, egg-free, coffee dessert