Why does this recipe use lemon juice or vinegar?

Lemon juice or vinegar reacts with the baking soda to create lift, contributing to the light and fluffy texture of these vegan cupcakes.

Can I skip the instant espresso powder?

While optional, the instant espresso powder is recommended as it enhances the chocolate flavor without making the cupcakes taste like coffee. You can omit it if preferred.

What's the best way to ensure my cupcakes are moist?

Using unsweetened dairy-free milk and canola oil, as specified, helps create a tender and moist crumb. Be careful not to overbake; check for doneness at 18 minutes.

How should I store these One-Bowl Chocolate Cupcakes?

Once completely cooled, store these cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.

Can I use a different type of flour?

This recipe is developed for all-purpose flour. Substituting other flours like whole wheat or gluten-free blends may alter the texture and require adjustments to liquid amounts.

1.8K Views 3 years ago

One-Bowl Chocolate Cupcakes
[Vegan]

MC By: Megan Calipari

Author Bio

Megan Calipari is a professionally trained pastry chef, recipe developer, outdoor enthusiast, and animal lover.... Read More

Order with Instacart Download Our App

A trio of freshly baked, unfrosted One-Bowl Chocolate Cupcakes cooling on a wire rack, showing their rich brown color.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

One-Bowl Chocolate Cupcakes

Dairy Free

Vegan

This Chocolate cake recipe is a simple + basic chocolate cake. It is moist, delicate, and chocolatey. It pairs well with vanilla buttercream, chocolate buttercream, or salted maple peanut buttercream. Or a combination of the three!

Ingredients You Need for One-Bowl Chocolate Cupcakes [Vegan]

1 1/2 cups all-purpose flour
6 tablespoons cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup canola oil
1 cup unsweetened dairy-free milk
1 teaspoon vanilla
1 teaspoon lemon juice or vinegar
2 teaspoons instant espresso powder (or instant coffee)

Order with Instacart Download Our App

How to Prepare One-Bowl Chocolate Cupcakes [Vegan]

Preheat oven to 375°F. Line a muffin tin with liners, or just grease the tin- whichever you prefer.
Combine sugar, plant milk, canola oil, vanilla, lemon juice, and espresso powder in a large bowl. Whisk well to combine.
Place a sifter on top of the liquids bowl, being sure to not dip the sifter into the liquid, and sift in the cocoa powder. Whisk well to combine.
Now add flour, salt, baking powder, and baking soda into the sifter and sift into the bowl. Whisk to combine.
Portion batter into the lined or greased cupcake tin. Fill each liner about 2/3 of the way full.
Bake in a 375°F oven for 18-22 minutes or until a toothpick inserted into the center of one of the middle cupcakes comes out clean. Mine were perfect in 20 minutes.
Let cool completely before decorating!