my favorite chocolate cupcake

Hands down, no contest, my favorite chocolate cupcake ever. These are adapted from the amazing Cupcake Jemma, one of my all time favorite YouTubers to watch. I halved her recipe since most times we aren’t looking to make 30+ cupcakes, but if you need maximum cupcakes, it’s easy to double the recipe.

I’ve tried a lot of the eggless and oil based chocolate cake and cupcake recipes online. While they are good, they are not my favorite. This recipe has flavor, texture, AND beautiful cupcake tops! Most of the vegan cupcake recipes out there are missing at least one of those very important elements. The Bob Mill’s egg replacer does work very well in this recipe, but it is slightly crumbly. I have worked to make it less crumbly, but it ended up not being worth the loss of flavor or moistness. But it’s a chocolate cupcake! its suppose to be decedent and messy to eat, right? At least I’m definitely okay with a few crumbs! For those that are much fancier and more refined than I, these are just as delicious when eaten on a plate with a fork.

Hands down, no contest, my favorite chocolate cupcake ever. These are adapted from the amazing Cupcake Jemma, one of my all time favorite YouTubers to watch. I halved her recipe since most times we aren’t looking to make 30+ cupcakes, but if you need maximum cupcakes, it’s easy to double the recipe.

I’ve tried a lot of the eggless and oil based chocolate cake and cupcake recipes online. While they are good, they are not my favorite. This recipe has flavor, texture, AND beautiful cupcake tops! Most of the vegan cupcake recipes out there are missing at least one of those very important elements. The Bob Mill’s egg replacer does work very well in this recipe, but it is slightly crumbly. I have worked to make it less crumbly, but it ended up not being worth the loss of flavor or moistness. But it’s a chocolate cupcake! its suppose to be decedent and messy to eat, right? At least I’m definitely okay with a few crumbs! For those that are much fancier and more refined than I, these are just as delicious when eaten on a plate with a fork.

The last thing I want to add before getting started is making sure to get quality ingredients. The cocoa powder and chocolate you use will make a huge difference in your cupcakes flavor. I have been using the Valrhona cocoa from Olive Nation. It may be available in specialty shops and Whole foods as well. I like the Callebaut brand too, but I do think Valrhona wins overall for me. Experiment with different chocolate brands and types until you get this recipe to be perfect for your own flavor profile.

Ingredients:

  • 175g all purpose flour

  • 185g sugar

  • 30g cocoa (I use Valrhona)

  • 1/2 t. baking soda

  • 1/4 t. salt

  • 75g chocolate, melted (good quality vegan dark – I use 55%)

  • 1/2 c. water + 1/2 t. espresso powder (or 1/2 cold coffee)

  • 1/2 c. almond milk

  • 1/2 t. vinegar

  • 120ml vegetable oil

  • 1 -1/2 T. (15g) Bob Mill’s egg replacer

Instructions:

  1. Preheat your oven to 350F. In a medium glass bowl, add the cup of water and espresso power and whisk until combined (or substitute for cooled brewed coffee). Then add the almond milk and vinegar to the coffee and whisk again, set aside.

  2. In a large mixing bowl combine the flour, sugar, cocoa, baking soda and salt. Sift your cocoa if needed and whisk very well until combined and no clumps remain.

  3. Break apart your chocolate into small even pieces and place in a blender (I use my ninja) until it is between small pieces and a powder (it’s okay to have a few small chunks left in, that cupcake will just be extra chocolatey!)

  4. Add the ground chocolate to the dry ingredients and whisk well, set aside.

  5. To your wet ingredients, add the vegetable oil and Bob Mill’s egg replacer. Whisk very well until all ingredients are fully combined and there are no pieces of the powder left.

  6. Add your wet ingredients to your dry ingredients. Whisk together until fully combined.

  7. Line your cupcake pan with liners. Since these cupcakes tend to be on the crumby side, give your liners a quick mist of nonstick spray so that they separate from the liner easily once cooled. Fill each cupcake liner under half fill, I usually go about 1/3 full so they come to the top of the liner and don’t spill over the top. I always used a ice cream scoop for perfect measuring.

  8. Bake the cupcakes for 18-22 minutes. Once the tops spring back when touched, take them out of the oven and let them cool in the pan for 10 minutes. Then take them out of the pan and let them fully cool before frosting.

These cupcakes freeze beautifully in an airtight container for up to 2 months, just take them out and let them sit for a few hours before eating (do not freeze them frosted). They can be stored covered at room temp, frosted or unfrosted, for 3-5 days.

Frost these guys with the chocolate ganache or swiss buttercream for a heavenly chocolate cupcake!

Happy Baking!

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Welcome!

Welcome!

Hi, I’m Jamison! This blog is mostly a collection of my favorite recipes with some home/lifestyle stories thrown in for fun. I focus on creating plant-based recipes that will please the pickiest of eaters!

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