Capsaicin Free Vegan Chocolate Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

4.5

(6)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cupcakes

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 cup organic cane sugar
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup plant-based milk
1 tbsp apple cider vinegar
⅓ cup neutral oil (such as canola or sunflower oil)
1 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
2 ½ cups powdered sugar, sifted
⅓ cup unsweetened cocoa powder, sifted
3 tbsp plant-based milk
1 tsp vanilla extract
pinch of salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
Combine the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!