Vegan Chocolate Cupcakes

thevegan8.com

TTs Recipes

Mostly plant-based diet; always looking for new ideas

1 cup 2 tablespoons (144g) regular all-purpose flour

¾ cup (144g) coconut sugar (regular is fine too)

¾ teaspoon baking soda

¼ ⅛ teaspoons baking powder

½ teaspoon fine salt

1 cup (240g) unsweetened almond milk

88 grams dairy-free dark chocolate chips (69 or 70%) VERY important to weigh for accurate results

4 ½ tablespoons (90g) pure maple syrup

6 tablespoons (36g) natural unsweetened cocoa powder (I used Hershey's)

1 ½ teaspoons ground dried espresso-OPTIONAL (I love the Illy brand)

subheading: NOTE:

I always recommend a scale for accuracy when baking for best accurate results, following my gram weights listed. You never need cups, just the scale and bowl. Make sure to zero out before adding each ingredient.

I use this scale.

Directions at thevegan8.com

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