Make velvety, fluffy, flavorful vegan chocolate cupcakes that require just one bowl, 8 ingredients, no dairy or eggs, and plenty of flavor the next time you're craving a sweet treat. Guaranteed to impress vegans and non-vegans alike!
In a large bowl, mix together all the ingredients with an electric mixer or by hand until smooth.
Pour batter ¾ full in each cupcake liner.
Bake for 15 to 20 minutes. Test cupcake by putting a toothpick in the middle. If it comes out dry, it’s finished.
Notes
Use the scoop and level method: To help you avoid dense bakes. Fluff up the flour in its bag/container with a spoon, then spoon it into your measuring cup, leveling that with the back of a knife. Never scoop the cup directly into the flour.
Be careful not to over-mix: To avoid dense, rubbery bakes, mix the batter and only until well combined, but not overly so.
When making flavored cupcakes: For this version, I made vegan mint chocolate cupcakes and added enough flavoring for a subtle yet noticeable minty flavor to enhance with the chocolate peppermint frosting. Increase/decrease the amount of extract used, though.