Easy Eggless Chocolate Cupcakes

🧂 Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup Cocoa Powder

  Unsweetened, sifted if needed
• 1 ½ tsp baking soda
• ½ tsp Sea salt

  fine
• ¾ cup Granulated sugar
• ¾ cup Brown Sugar
• ½ cup Neutral oil for cooking
• 2 tbsp Apple Cider Vinegar
• 1 tsp vanilla extract
• 1 ½ cups Hot Coffee

  can substitute hot water
• 1 cup Unsalted butter

  vegan butter sticks, softened to room temperature
• 4 cups Confectioners’ sugar

  (powdered sugar)
• 4 tbsp Non-dairy milk

  at room temperature
• 2 tsp vanilla extract
• 1 tsp Almond Extract

  Optional
• ⅛ tsp Sea salt

  fine

Instructions

• 1 Pre-heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan
  with cupcake liners.
• 2 In a medium mixing bowl, sift the flour, cocoa powder, baking soda and salt
  mixture and whisk until evenly distributed.
• 3 In a separate large mixing bowl, whisk the white and brown sugars with the oil,
  apple cider or distilled vinegar and vanilla extract.
• 4 Slowly add the dry ingredients from the medium bowl to the wet ingredients in
  the large mixing bowl. Using a silicone spatula, gently combine until all dry
  ingredients are well mixed. The batter will be very thick and crumbly, but
  that’s okay.
• 5 Pour in the hot coffee (or water) and stir until blended into a smooth runny
  batter.
• 6 Using an ice cream scoop, or a large spoon, pour batter into the cupcake liners
  about 3/4 of the way to the top. Gently tap the pan on the work surface a few
  times to remove any large air bubbles from the batter.
• 7 Plate the cupcake tray into the over, and bake until the tops of the cupcakes
  are springy when touched and when a toothpick inserted into the center of the
  cake comes out clean, 15-20 minutes.
• 8 Once baked, cool the cupcakes in the pan or on a wire rack.
• 9 Once cool, frost with the Almond Buttercream or store in an airtight container
  for 2-3 days at room temperature, or in the refrigerator for 4-5 days, or in the
  freezer for upto 2 months.
• 10 This recipe makes enough frosting to generously frost the cupcakes. We typically
  have frosting leftover since we prefer our cupcakes with a bit less frosting on
  top. If you are swirling the frosting on using a piping tip, this recipe should
  be plenty.
• 11 To a large mixing bowl, add butter (or vegan butter sticks) and beat until light
  and fluffy using a handheld mixer (or use a stand mixer fitted with the paddle
  attachment).
• 12 Sift in the powdered sugar to the whipped butter, along with the vanilla
  extract, almond extract, and salt.
• 13 Blend until all ingredients are well incorporated and the frosting is flurry. If
  it seem too thick, thin it out with a splash of cream, milk or non-dairy milk.
  If it is too thin, add 1/4 to 1/2 cup more powdered sugar.
• 14 Store the frosting in an air-tight container for up to 5 days in the
  refrigerator or freeze up to two months.

Nutrition Info