Description
Moist chocolate cupcakes flavored with classic gingerbread spices, made entirely without animal products.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 cup unsweetened plant milk (soy or almond recommended)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup hot water or brewed coffee
- Vegan chocolate frosting ingredients (as needed)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- In a separate medium bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.
- Add the plant milk and apple cider vinegar to the sugar mixture and whisk until combined. Stir in the vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
- Divide the batter evenly among the prepared 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.
- Frost the cooled cupcakes with your preferred vegan chocolate frosting.
Notes
- For a richer chocolate flavor, use hot brewed coffee instead of hot water.
- You can substitute molasses for 1/4 cup of the brown sugar for a more traditional gingerbread taste.
- Ensure your plant milk and vinegar sit together for 5 minutes before adding to create a vegan buttermilk substitute.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 35g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan, chocolate, gingerbread, cupcakes, dairy-free, egg-free, spice cake