Double Chocolate Coffee Vegan Cupcakes Recipes

VEGAN CHOCOLATE CUPCAKES

Vegan Chocolate Cupcakes image

Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.

Provided by Pete Wells

Categories easy, weekday, dessert

Time 40m

Yield Makes 12 cupcakes

Number Of Ingredients 14

Ingredients

1 cup soy or rice milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
1/4 cup cocoa powder, sifted
3 tablespoons soy or rice milk
Chocolate sprinkles (optional)

Steps:

Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 24 grams, TransFat 0 grams

DOUBLE CHOCOLATE-COFFEE VEGAN CUPCAKES

Double Chocolate-Coffee Vegan Cupcakes image

These divine darlings come from Jennifer McCann's "Vegan Lunchbox" - an excellent cookbook altogether, and this recipe quite possibly tops the lot. We modified it slightly to add the coffee kick! Makes a lovely large batch, too. My aunt makes them on special occasions, to great acclaim (and rapid disappearance). They are, I must also say, even more INCREDIBLE with vegan mocha frosting!

Provided by White Rose Child

Categories Dessert

Time 45m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 cups unbleached all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup white sugar
1 cup packed brown sugar
1 cup water
1 cup strong coffee, cooled
1 cup vegetable oil (light-tasting, like canola or safflower)
1 tablespoon vanilla extract
3/4 cup semi-sweet chocolate chips

Steps:

Prepare coffee ahead of time and let cool (or it will melt the chocolate chips!).
Combine the dry ingredients (flour to brown sugar) in a large bowl. Add the wet and mix until well-combined and smooth.
Preheat oven to 350°F Prepare your muffin tins with liners, or grease them.
Now you can choose to: a) add the chocolate chips directly into the batter, or b) save them to sprinkle on top of the filled muffin cups, in lieu of a frosting.
Bake 25-30 minutes, or until the toothpick test proves them done.
Remove from oven, let cool at least 10 minutes, and frost or enjoy as they are. :).

Nutrition Facts : Calories 234.9, Fat 11.1, SaturatedFat 2.3, Sodium 207.1, Carbohydrate 33.5, Fiber 1.3, Sugar 20.1, Protein 2.2

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