Jessica in the Kitchen · by Jessica Hylton★ 5.0 (38)
Vegan Chocolate Cupcakes
NUTRITION · PER SERVING28M COOK
CAL 15%·PRO 11%
CARBS 57G78% OF CAL
6G FIBER40G SUGAR12G OTHER
FAT 10G30% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy chocolate cupcakes made with soy milk and vegan butter. Rich chocolate flavor from cocoa powder. Quick prep time with simple pantry ingredients makes them accessible.
dessertamericanbaked good🥣 mixer⚡ microwave🔥 ovenveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ½ tablespoons apple cider vinegar (or regular vinegar)
- ½ cup soy milk (or other vegan milk (120mL) (room temperature))
- 1 cup brown sugar (or cane sugar (200g))
- 1 ½ cups all-purpose flour ( (180g))
- ½ cup unsweetened cocoa powder ( (40g))
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup oil ( (66g))
- 1 teaspoon vanilla extract
- ½ cup warm milk
- 1 cup unsweetened cocoa powder
- ½ cup unsalted vegan butter ((softened) or salted, but don't use the sea salt below)
- pinch of sea salt
- 2½-3 cups powdered sugar
- ⅓ cup vegan milk ((+ 1 tablespoon extra if needed))
At a glance
PER SERVING · TIME 28M
CAL 15%·PRO 11%
CARBS 57G78% OF CAL
6G FIBER40G SUGAR12G OTHER
FAT 10G30% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 127mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 127MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.