Those who can consume dairy and eggs shouldn’t have all the tasty chocolate cupcakes to themselves. Thanks to the wonders of vegan baking, it is now possible to produce moist and delectable chocolate cupcakes without the use of dairy or eggs.
Yes, you read it right: they are egg and dairy free. This was a non-vegan recipe that my grandmother used to make for us. I changed the original recipe by swapping the eggs with aquafaba aka. vegan egg whites. I would like to explain what is aquafaba before sharing the recipe.
Vegan 101: What is Aquafaba?
Aquafaba is viscous water of boiled chickpeas. If you have not tried it before, go for canned chickpeas and use its brine. After whipping it for 4-5 minutes, aquafaba will get fluffy and turn white as if you whipped real egg whites. Today I used it for the chocolate cupcakes recipe. Later on, I will share how you can make vegan butter, vegan mayo, and omelets with aquafaba.
INGREDIENTS(195Kcal per cupcake):
- 1 cup aquafaba
- 3 tablespoon coconut sugar or stevia
- 2 tablespoon coconut oil
- 1/2 cup black tea
- 2 tablespoon cacao powder
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 cup flour – I used whole wheat flour
- Cacao nibs
- Preheat the oven to 350F (175C). Muffin pans should be lined with cupcake liners.
- In a large bowl, thoroughly combine the flour, sugar, cocoa powder, baking soda, and salt.
- One bowl for the almond milk; another for the applesauce; a third for the vegetable oil; and a fourth for the vanilla extract. Combine to the point of full uniformity.
- Slowly add the liquid ingredients to the dry ones. Blend the batter until there are no more lumps. Be careful not to overmix.
- While adding the apple cider vinegar, gently mix the batter to ensure it is evenly distributed. The reaction between the baking soda and the vinegar will make the cupcakes rise.
- Each cupcake liner should be filled about two-thirds of the way with batter.
- After 18 to 20 minutes in a preheated oven, a toothpick inserted into the middle of a cupcake should come out clean.
- When the timer goes off, remove the cupcakes from the oven and let them cool in the tin for a while. The next step is to transfer them to a wire rack to cool completely before frosting.
- Cupcakes can be decorated with any dairy-free icing you like, such as vegan chocolate ganache, whipped coconut cream, or dairy-free buttercream. Do your thing with the decor.
Get a kick out of those dairy- and egg-free chocolate cupcakes!
This recipe for chocolate cupcakes is perfect for those who don’t eat eggs or dairy, but still want a nice dessert. If you replace the eggs and dairy in a recipe with plant-based alternatives, you can still get deliciously moist and rich chocolate cupcakes. Treat yourself to a few of these scrumptious sweets. These cupcakes will satisfy your chocolate cravings and leave you wanting more, whether or not you follow a vegan diet.