Name: Vegan Dark Chocolate Cupcakes
Total time: 1 h 55 min
Ingredients: 1⅓ cups (6⅔ ounces/189 grams) all-purpose flour; 1 cup (7 ounces/198 grams) organic sugar; ¾ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 cup water; ½ cup (1½ ounces/43 grams) Dutch-processed cocoa powder; 1 ounce (28 grams) bittersweet chocolate , chopped; ¼ cup coconut oil; ¾ teaspoon vanilla extract; ¼ cup aquafaba; 1 teaspoon cream of tartar; 1 recipe recipe

Why This Recipe Works

The ultimate dark chocolate cupcake, vegan or not, needs to be rich and tender with deep chocolate flavor. To make vegan chocolate cupcakes that fit this description, we took a cue from the success of our Blueberry Muffins and folded whipped aquafaba, stabilized with cream of tartar, into our cupcake batter. This helped us achieve a light, fluffy crumb—just as if we'd folded in whipped egg whites. Next we focused on complex chocolate flavor, which we got with bittersweet chocolate. But when we added enough to satisfy our chocolate cravings, our cupcakes took on a chalky texture. The culprit? The cocoa butter in the bittersweet chocolate. Once melted and resolidified, this fat takes on a very stable crystalline structure that was detectable in our delicate cupcakes. So to fortify the dark chocolate flavor without overloading our cupcakes with cocoa butter, we added a generous ½ cup of cocoa powder to the mix, which kept our cupcakes tender.

Before You Begin

Not all brands of bittersweet chocolate are vegan, so check ingredient lists carefully. Do not use natural cocoa powder in this recipe; it gives the cupcakes a rubbery, spongy texture. The cupcakes are best served the day they are made.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Line 12-cup muffin tin with paper or foil liners. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl.

Microwave water, cocoa, chocolate, oil, and vanilla in second bowl at 50 percent power, whisking occasionally, until melted and smooth, about 2 minutes; set aside to cool slightly.

Meanwhile, using stand mixer fitted with whisk, whip aquafaba and cream of tartar on high speed until stiff foam that clings to whisk forms, 3 to 9 minutes. Using rubber spatula, stir chocolate mixture into flour mixture until batter is thoroughly combined and smooth (batter will be thick). Stir one-third of whipped aquafaba into batter to lighten, then gently fold in remaining aquafaba until no white streaks remain.

Divide batter evenly among prepared muffin cups. Bake until tops are set and spring back when pressed lightly, 16 to 20 minutes, rotating muffin tin halfway through baking.

Let cupcakes cool in muffin tin for 10 minutes, then transfer to wire rack and let cool completely, about 1 hour. Spread frosting evenly over cupcakes and serve.