Description
Delight in these moist and rich Valentine’s Day Vegan Chocolate Cupcakes, a perfect dairy-free treat that’s both simple to make and irresistibly delicious. Made with wholesome ingredients like unsweetened applesauce and non-dairy milk, these cupcakes offer a healthy twist on a classic dessert, ideal for celebrating love or any special occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/2 cup non-dairy milk (almond or oat)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt until the mixture is evenly combined with no lumps.
- Combine Wet Ingredients: In a separate bowl, thoroughly mix the unsweetened applesauce, non-dairy milk, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
- Blend Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with dry ingredients. Stir gently with a spatula or spoon until just combined. Avoid overmixing to keep the cupcakes light and tender.
- Fill Cupcake Liners: Spoon the batter evenly into the lined muffin tin, filling each cupcake liner about two-thirds full to allow space for rising during baking.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a cupcake—if it comes out clean, the cupcakes are ready.
- Cool Before Frosting: Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. This helps the cupcakes set and avoids melting your frosting.
Notes
- Be sure not to overmix the batter to retain a light texture.
- You can substitute non-dairy milk with your favorite plant-based milk like soy or rice milk.
- For a coconut flavor, use melted coconut oil instead of vegetable oil.
- Allow cupcakes to cool fully before frosting to prevent melting.
- These cupcakes keep well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
