Vegan Chocolate Cupcakes are a delightful and guilt-free indulgence that caters to those who follow a plant-based lifestyle. These cupcakes boast a rich chocolatey flavor, moist texture, and are topped with a luscious chocolate ganache, making them a delectable treat for vegans and non-vegans alike.

The history of vegan desserts, including vegan cupcakes, can be traced back to the early 20th century when individuals started adopting plant-based diets for various reasons, including ethical, health, and environmental concerns. As the popularity of veganism grew, so did the demand for vegan alternatives to classic desserts.

Vegan chocolate cupcakes are a delicious example of how creative and innovative baking can cater to different dietary preferences. By substituting traditional dairy and egg ingredients with plant-based alternatives, bakers have crafted mouthwatering treats that align with vegan principles without compromising on taste or texture.

INGREDIENTS

Cupcakes:

• 1 cup of almond milk or any non-dairy/dairy milk
• 1/2 cup pumpkin puree
• 3/4 cup packed light brown sugar
• 1 tsp vanilla extract
• 1 cup whole wheat flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt

Chocolate Ganache:

• 4 oz bitter/semi-sweet chocolate squares, chopped
• 2 tbsp Earth Balance butter (vegan butter)

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
2. In a small bowl, mix together the wet ingredients (almond milk, pumpkin puree, light brown sugar, and vanilla extract) and set them aside.
3. In a larger bowl, sift all the dry ingredients (whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt).
4. Gently pour the wet ingredients into the bowl with the dry ingredients and mix to incorporate. Be careful not to overmix; just stir until everything is combined.
5. Using a medium ice-cream scoop, divide the cupcake batter evenly into the lined muffin tin, filling each cup about two-thirds full.
6. Bake the cupcakes for 18 – 20 minutes or until a toothpick inserted in the center comes out clean, indicating that they are fully baked.
7. Allow the cupcakes to cool on a wire rack for a few minutes before removing them from the tin to cool completely.

Chocolate Ganache:

1. Heat a saucepan with some water on medium-high heat. Once the water boils, reduce the heat to low. Place a heatproof bowl over the saucepan, making sure it doesn’t touch the water. Add the chopped chocolate squares and Earth Balance butter to the bowl. Stir to combine and allow the chocolate and butter to melt completely with the help of the steam.

Cupcake Assembly:

1. Once the cupcakes are completely cool, dunk each one in the chocolate ganache, covering the top.
2. Sprinkle your favorite festive sprinkles over the ganache for added decoration and flavor.
3. Allow the ganache to cool and harden completely before indulging in these delightful vegan chocolate cupcakes.

Enjoy these Vegan Chocolate Cupcakes guilt-free, knowing that they cater to your plant-based lifestyle while satisfying your sweet tooth. Whether you’re a seasoned vegan or just looking to try something new, these cupcakes are sure to please with their rich chocolate flavor and velvety ganache topping. Share them with friends, family, or simply savor them as a delightful treat for yourself.