Recipe: Classic Vegan Chocolate Cupcakes

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Although I’m usually into making healthier foods these days, there are always occasions that call for a splurge. This time, it was New Year’s eve. I wanted to make something fun and festive, and had just happened to pick up blue and red cupcake holders–so naturally I had to make cupcakes! This recipe gives fluffy, moist cupcakes that taste just like their non-vegan equivalents I’ve made.

As I always say, my ultimate test for vegan recipes is whether or not one can actually taste the lack of eggs and dairy. If nonvegans can’t tell that it’s cruelty free and end up coming back for seconds–and thirds, and fourths, as happened with these cupcakes–then the recipe passes the test!

I used this recipe, and for once, I only had to change one thing! (as it called for non-vegan sugar)

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Makes a dozen.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup brown sugar or vegan white sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil (may sub 1/3c applesauce for lower fat)
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup water
  • Optional: Chocolate chips (about 1/2 cup) for a simple chocolate frosting/coating

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Directions

1. Preheat oven to 350 degrees F. Fill a 12-cup muffin pan with paper cupcake liners. If you want to make a cake instead, just use a cakepan–you will have to bake it for longer, though.

2. Mix together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.

3. In another bowl, mix together the wet ingredients: vegetable oil, vanilla, white vinegar, and water.

4. Pour the wet ingredients into the dry, and whisk until smooth. Fill cupcake cups about 2/3 full, or in such a way that all 12 are filled evenly.

5. Bake for 15-25 minutes, using a toothpick to test for how done they are once they looked puffed up and dry. (If the toothpick comes out with batter on it, they need more time.)

6. Remove from pan and cool on a rack.

7. Optional: Prepare chocolate topping by melting chocolate chips in a bowl, and spreading it on the cupcakes. It should harden to form a nice shell, making these cupcakes easily portable and mess-free!

Hope your New Years was fun (and delicious)!

Michelle

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