Recipes

How To Make Moist Vegan Cupcakes

elliebleu

cake

It started with a single cupcake.

My first month of blogging was a blast. I love connecting with fellow foodies around the world. And a big thank you to my fellow bloggers. I assure you that I’m following your culinary journeys too.

It seems as though every birthday I’m asked to make these decadently rich chocolate cupcakes. And every time, I’m asked, “How do you make such moist vegan cupcakes?”

I guess since I’m blogging now, I have to give away my tips. The secret ingredient…

…extra light tasting olive oil. Yes, all my cupcakes have it. I’m not sure if it qualifies as healthy…what cupcake is 😉

So without further ado, here’s the recipe that inspired my blog:

Cupcake

Chocolate Cupcakes with Ganache (v)

Yield: 12 cupcakes        Prep Time: 15 minutes        Cook Time: 20 minutes

Ingredients:
1 cup soymilk
1 teaspoon vinegar
3⁄4 cup caster (superfine) sugar
1⁄3 cup extra light tasting olive oil*
1 1⁄2 teaspoons vanilla extract
1 cup flour
1⁄3 cup cocoa powder
3⁄4 teaspoon fresh baking soda
1⁄2 teaspoon fresh baking powder
1⁄4 teaspoon salt
1/4 cup mini chocolate chips (optional)

For the Ganache
13.5 ounce can of coconut milk
1 bar of dark chocolate

Directions:

  1. In a cup, stir together the milk and vinegar. Let milk/vinegar mixture sit for  5-10 minutes to make buttermilk.
  2. Meanwhile, turn on the oven to 350 F. Line a cupcake pan with 12 cupcake liners.
  3. In a large mixing bowl, mix milk/vinegar mixture, sugar, extra light tasting olive oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
  4. Pour the batter into the cupcake liners until they are about two-thirds full. Bake at 350 F until a toothpick inserted into the center comes out clean (about 20 minutes). Cool on a wire rack.
  5. Make the ganache as the cupcakes cool.
  6. Open a can of coconut milk and pour 1/2 cup of the milk in a double boiler. Add five ounces of dark chocolate to the pot.
  7. Whisk the mixture until it’s perfectly smooth. Take off the double boiler and set aside.
  8. Frost the cupcakes. If not eating immediately, store the cupcakes in the refrigerator. I dare you to eat just one. 😉

 

Tips:

*Make sure you buy the Extra Light olive oil, not Extra Virgin. The difference is in the taste. Extra light olive oil is virtually tasteless. I only bake with this type of oil, and I’m still amazed at the results.

** You’ll know your cupcakes are done by inserting a toothpick in the center. If the toothpick comes out clean, the cupcakes are done.

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Published by elliebleu

I'm the writer, recipe developer, creative director and food photographer for elliebleu.com.

51 thoughts on “How To Make Moist Vegan Cupcakes”

      1. Oh I’m so excited for you to try it! Please let me know how you like it. 🙂 I love going to the Farmer’s Market!

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  13. I can see why the cupcake has had such an impact haha!! I’ve never baked with coconut milk before but it sounds like a great idea. The whole recipe looks amazing. I think I’ll give it a go this weekend! 😀

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  25. Pingback: CHOCOLATE CUPCAKES WITH COCONUT MILK GANACHE | The Recipe Hunter

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