Indulge in these moist and rich vegan chocolate cupcakes topped with a creamy frosting, perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Preheating ensures even baking from the start.
In a medium bowl, whisk the boiling water and cocoa powder until smooth. Let it cool.
Cooling the mixture prevents it from affecting the batter's consistency.
In another bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
Sifting ensures a lump-free batter.
In a large bowl, cream the vegan butter and sugar until light and fluffy. Beat in the applesauce and vanilla extract.
Creaming incorporates air, making the cupcakes light.
Gradually add the dry ingredients to the wet ingredients, alternating with the cocoa mixture. Mix until just combined.
Overmixing can make the cupcakes dense.
Fill the prepared muffin cups about two-thirds full with the batter.
Filling evenly ensures uniform baking.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain temperature.
Allow the cupcakes to cool completely before frosting.
Cooling prevents the frosting from melting.
For the frosting, beat the vegan butter until fluffy. Gradually add powdered sugar, vanilla extract, and plant-based milk. Beat until smooth.
Adjust consistency with more milk or sugar as needed.
Frost the cooled cupcakes using a piping bag or spatula.
Decorate with sprinkles or cocoa powder for a festive touch.
Serve and enjoy your delicious vegan chocolate cupcakes!
Pair with a hot beverage for a delightful experience.
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