Chocolate Cupcakes for Everybody
Author: Nicole
Ingredients
Cupcakes
  • 1 cup almond, soy or rice milk (see Notes)
  • 1 teaspoon white vinegar
  • ¾ cup granulated white sugar
  • ⅓ cup vegetable oil
  • 1-1/2 teaspoons vanilla extract
  • 1 cup regular or gluten-free all-purpose flour (see Notes)
  • ⅓ cup cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon coarse sea salt
Chocolate Glaze
  • 1 cup confectioners’ sugar
  • ¼ cup cocoa powder, sifted
  • 3 tablespoons almond, soy or rice milk (see Notes)
  • Optional: Chocolate and/or rainbow sprinkles
Instructions
Make Cupcakes:
  1. Preheat the oven to 350°F. This recipe makes 12 cupcakes – line a muffin pan with paper or foil liners. Set pan aside.
  2. In a large mixing bowl, stir together the almond, soy or rice milk, white vinegar, sugar, vegetable oil and vanilla extract.
  3. In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder and coarse sea salt.
  4. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
  5. Pour the batter into the cupcake liners until they are about two-thirds full.
  6. Bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes.
  7. Cool on a wire rack.
Make Chocolate Glaze:
  1. When cupcakes are cool, in a small bowl whisk the confectioners’ sugar, cocoa powder and almond, soy or rice milk until smooth.
  2. Spread the glaze on the cupcakes. If you choose, top with sprinkles.
  3. Cupcakes keep in an airtight container at room temperature for 3 days or frozen (without the glaze) for up to 3 months.
Notes
* Select your ‘milk’ based on dietary restrictions – almond milk (if nuts are okay), soy milk (if soy is okay), rice milk (should be fine for anyone) or cow milk (if traditional milk is okay).
* If you want to make this gluten-free, use gluten-free flour (such as Cup4Cup Multipurpose Flour) in place of the all-purpose flour.
* Recipe doubles well.
* I baked the cupcakes and froze them. Remove what you need from the freezer the night before serving and glaze them the next day.
Recipe by Riegl Palate at https://www.rieglpalate.com/chocolate-cupcakes-for-everybody/