Welcome, 2022! New Year, New You?

No thanks. Same you, but make it better than ever.

Veganuary is upon us once again. Millions have already taken part in this month-long initiative to make more compassionate choices by switching to plant-based foods, and no effort is too small. Ideally, the results will be so compelling that participants will go vegan for good, but even one week of abstaining from animal cruelty makes a difference. Need I remind you, even if you don’t care about animal welfare, even if you don’t care about the environmental impact, you should care about your own happiness.

The benefits of a plant-based diet are thoroughly documented. My biggest concern isn’t with health, though. Veganism isn’t a diet, and as such, I feel duty-bound to remind you that there are greater advantages to dumping dairy, eggs, and meat…

… Like these cupcakes. Beginning life in 2006 as one of my first recipes ever, my Classic Chocolate Cupcakes have been a runaway hit since day one, and still endure as one of my most popular posts. It’s really a shame, considering the terrible photos and poorly written instructions. Now, almost 15 years later, it’s time to right those wrongs.

Made with basic pantry staples, I always have everything on hand to make a batch at a moment’s notice. In 30 minutes or less, start to finish, you’ve got a party starter ready to celebrate. The results taste so much richer than their humble origins; moist, tender crumbs with a deep chocolate flavor shine beneath slightly crisped edges.

Can you turn this into a large format layer cake? Absolutely! Just double the ingredients and divide the batter equally between two lightly greased 8-inch round pans. Bake for 20 – 24 minutes, and you’re well on your way to a majestic, towering stack of chocolate decadence. Same goes for a triple layer cake, if you really want to reach for the stars.

What about gluten-free options? You’ve got it! I’ve tested this recipe with Bob’s Red Mill 1 to 1 gluten-free baking flour with excellent results. Go ahead and use your flavor alternative blend if you prefer something else. Everyone’s invited here!

Everyone needs a tried-and-true, foolproof chocolate cake recipe in their arsenal, and this one’s mine. I hope it can be yours, too. Even if you’ve never tried your hand at baking, even if you’re new to the plant-based world, this is one solid formula that will always do you right. Veganism is the sweetest reward!

Yield: Makes 14 - 16 Cupcakes

Classic Chocolate Cupcakes

Made with basic pantry staples, I always have everything on hand to make a batch at a moment's notice. In 30 minutes or less, start to finish, you've got a party starter ready to celebrate. The results taste so much richer than their humble origins; moist, almost fudgy crumbs with a deep chocolate flavor shine beneath slightly crisped edges.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 1/2 Cups All-Purpose Flour
• 1 Cup Granulated Sugar
• 1/3 Cup Dutch-Processed Cocoa Powder
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Cup Brewed and Cooled Coffee
• 1/2 Cup Olive Oil
• 2 Teaspoons Apple Cider Vinegar

Instructions

1. Preheat your oven to 375 degrees and line 14 - 16 medium cupcake tins with papers; set aside.
2. In a medium-sized bowl, sift together the flour, sugar, cocoa, baking soda, and salt. Whisk to incorporate.
3. Separately, whisk together the coffee, oil, and vinegar. Pour the liquid ingredients into the bowl of dry ingredients and stir with a wide spatula just until the batter comes together. A few remaining lumps are just fine to leave, but resist the urge to over-mix.
4. Use an ice cream scoop or spoon to fill the lined cupcake pan about 3/4 of the way full, distributing the batter evenly. Bake for 14 - 18 minutes, until a toothpick inserted into the centers comes out clean, with maybe just a moist crumb sticking to it, not raw batter.
5. Let rest in the pans for about 5 minutes before transferring to a cool rack. Let cool completely before frosting.

Notes

• To make a full-sized layer cake, double the quantities and divide them between two lightly grease 8-inch round pans. Bake for 20 - 24 minutes.
• The frosting seen here is a super lazy semi-homemade hack using store-bought frosting. Check labels carefully because not all brands are vegan. Puree about 1/3 cup of frozen strawberries, strain and discard the seeds, and whip them with 1 container of vanilla frosting until light and fluffy. Add 1 teaspoon of strawberry flavoring for extra oompf.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• 
  Bob's Red Mill, 1 to 1 Baking Flour, Gluten Free, 22 oz (624 g)
• 
  Rodelle Dutch Processed Gourmet Baking Cocoa Powder, 25 Oz, Resealable Bag, Rich Flavor, Dark Finish

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 146mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

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