Recipes

How To Make Moist Vegan Chocolate 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 unsweetened soy milk
3/4 cup pure cane baking sugar
1/3 cup extra light olive oil*
1 1/2 teaspoons of pure vanilla extract
1 cup unbleached all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
a pinch of fine sea salt

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

Directions:

  1. Turn on the oven to 350F. Line a cupcake pan with 12 cupcake liners.
  2. Pour soy milk, baking sugar, extra light olive oil, and pure vanilla extract into a mixing bowl and whisk.
  3. In a separate bowl, whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and a pinch of sea salt. Gradually add the dry mix to the mixing bowl and whisk until smooth. (Not too fast or you’ll end up with cocoa powder everywhere 🙂
  4. Divide the batter in equal portions into the cupcake liners. Bake for 20 minutes at 350F.**
  5. Make the ganache as the cupcakes cool on a wire rack.
  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.

49 thoughts on “How To Make Moist Vegan Chocolate 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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  24. Pingback: CHOCOLATE CUPCAKES WITH COCONUT MILK GANACHE | The Recipe Hunter

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