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So moist. So delicious. And so much more.™

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Cupcakes

Vegan Chocolate Cupcakes

Jill Taylor Recipe shared by:
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Yummy chocolate cupcakes.

  • Hands-On Time: 10 Minutes
  • Total Time: 40 Minutes
  • Servings: 18-24
  • Rating:

Ingredients

  • 3 cups unbleached white flour
  • 2 cups sugar
  • 1/8 tsp. vanilla extract
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 7 tbsp. cocoa powder
  • 1 1/2 tbsp. maple syrup
  • 1 tbsp. vinegar
  • 10 tbsp. vegetable oil
  • 2 cups cold water
  • 1 container Duncan Hines Chocolate Mocha or Chocolate frosting

Baking Instructions

  1. Pre-heat oven to 350 degrees.
  2. Combine dry ingredients; mix well to break up cocoa powder lumps.
  3. Add maple syrup, vinegar, vanilla, and oil to dry ingredients.
  4. Add cold water immediately and mix thorougly until lumps are gone.
  5. Grease or line muffin tin with paper cups.
  6. Fill with batter until around 3/4 full as batter will rise.
  7. Bake 30 minutes or until inserted toothpick comes out clean.
  8. Let cool for around 15 minutes, then frost and enjoy!

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Tips

Prevent Peaks in the Center

Prevent Peaks in the Center

A cake that peaks in the center may mean your oven temperature is too high, causing your cake to rise too quickly. Try using an oven thermometer to check for accuracy.


Have 2 sizes of trigger Ice Cream Scoops & Spatula

Have 2 sizes of trigger Ice Cream Scoops & Spatula

I have a small trigger ice cream scoop for cookies. Regular size trigger ice cream scoop for cupcakes Plus spatula. Cookies come out even shape. Spatula is used after you scoop batter to level top of each scoop before put in cupcake tin or place on cookie sheet.





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