Vegan Chocolate Cupcakes that melt in your mouth because they are so ridiculously moist! (Sorry not sorry if you don’t like that word… it really is the perfect description.)
This recipe didn’t start off intending to be vegan. I came across a chocolate cupcake recipe several years ago from a famous bakery which included the use of hot water in the batter. I used the recipe for a smash cake, and was completely blown away by how amazingly (sorry… moist) the cake was! It really did melt in my mouth! It was bonkers, and it was way too fragile to hold up as a full cake. I was able to pull it off as a smash cake, but anything larger and it would definitely crumble into itself. It is the perfect recipe for cupcakes, though, if you like melt-in-your-mouth chocolatey amazingness. And if you don’t then… I dunno. I’ll eat your portion for you.
I swear the original recipe came from Magnolia Bakery, but no amount of Google searching yields the recipe I initially used. So. I have had to recreate it on my own. I learned about the magic of coffee + chocolate in culinary school, and since then I have never not added coffee into my chocolate cupcakes.
This batter is scarily thin. It does not so much resemble a cake batter after you’ve finished mixing it, and you might have a momentary heart attack thinking you just wasted all those ingredients. But don’t fret! Pour that liquid chocolate gold into your cupcake liners and just wait 25-ish minutes to be amazed.
Vegan Chocolate Cupcakes
Seriously melt-in-your-mouth super moist vegan chocolate cupcakes!
- 2 1/4 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup hot brewed coffee
- 1 cup hot water
- 2/3 cup neutral oil
- 1 tablespoon vanilla extract
- 2 teaspoons white vinegar
- Preheat the oven to 350F, and line 2 cupcake pans with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- In a separate bowl, whisk together the coffee, water, oil, vanilla, and vinegar.
- Fill the cupcake liners 1/2 full with batter, and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
- Cool completely before frosting.
The batter will be very thin, but this is okay!