VEGAN CHOCOLATE CUPCAKES
The best easy vegan chocolate cupcake recipe, with no eggs or dairy!
Provided by Chocolate Covered Katie
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- *If you want to frost them, I mentioned a few of my favorite frosting recipes earlier in this post, or use your own favorite frosting. For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word "alkali" in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don't want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day. View Nutrition Facts
Nutrition Facts : Calories 134 kcal, ServingSize 1 serving
VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING
These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.
Provided by Francesca
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h15m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
- Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 55.8 g, Fat 11.2 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 156.7 mg, Sugar 42.2 g
VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY
Here's what you need: organic granulated sugar, refined coconut oil, unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, salt, vanilla extract, unsweetened almond milk, vegan chocolate chips, vegan butter, unsweetened cocoa powder, organic powdered sugar, vanilla extract, rainbow sprinkle
Provided by Rachel Gaewski
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
- Sift in the cocoa powder, then add the flour, baking soda, baking powder, salt, vanilla, and almond milk, and stir with a rubber spatula until well combined. Fold in the chocolate chips.
- Use an ice cream scoop to fill each muffin cup about ¾ of the way.
- Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
- Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
- Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
- Sift in the cocoa powder and vanilla and beat until smooth.
- Use a butter knife to spread the frosting onto the cupcakes, creating a flat top with smooth sides.
- Place the sprinkles in a shallow dish. Roll the edges of the cupcakes in the sprinkles.
- Enjoy!
Nutrition Facts : Calories 445 calories, Carbohydrate 52 grams, Fat 25 grams, Fiber 2 grams, Protein 3 grams, Sugar 37 grams
CLASSIC VEGAN CHOCOLATE CUPCAKES RECIPE
Steps:
- Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.
- Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together.
- Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.
- Divide the batter evenly between the cupcake liners.
- Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely.
- Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. Using an electric mixer, start at slow speed, gradually increasing speed. Add in the soy milk slowly, only as much as needed to get the right consistency.
- When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings.
Nutrition Facts : ServingSize 1 Cupcake, Calories 409 kcal, Sugar 46.5 g, Sodium 331 mg, Fat 16.6 g, SaturatedFat 4.9 g, Carbohydrate 65.1 g, Fiber 3.8 g, Protein 4.1 g
VEGAN CHOCOLATE CUPCAKES
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
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
SINFULLY DELIGHTFUL VEGAN CHOCOLATE CUPCAKES WITH SECRET INGREDI
I saw these in the newspaper as "Impish Chocolate Cupcakes" and was drooling, but the original recipe was so rich so I decided to health-ify it somewhat namely the butter content-- the avocado adds moisture, vitamins, buttery flavor, and unsaturated fat! Same with the coconut milk, I swear by So Delicious original flavor! These are soft, oh so soft and you will not BELIEVE they are vegan! You can also use soymilk, plain or chocolate! NOTE: you need to use 1 1/4 tsp baking soda for this but for some reason it's not letting me enter real amounts for baking soda....? Don't like this new site setup!
Provided by the80srule
Categories < 30 Mins
Time 25m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour, cocoa, baking soda, and salt together in a bowl.
- Microwave the flax and water together to make "eggs"-- about 30 seconds to 1 minute for it to get a sticky egg-like consistency.
- Cut the avocado into chunks, this make mixing easier.
- Combine the avocado, oil, and sugars in another bowl with an electric mixer until fully combined and kinda pale.
- Add the "flax eggs" to the mix, beating well and scraping the sides of the bowl along the way. When it is nice and fluffy, beat in the vanilla.
- On a slower speed, gradually add the dry ingredients, alternating with the coconut milk, until both are used up and the batter is this lovely fudgy consistency.
- Using a large spoon or ice cream scoop, one scoop per paper, fill 12 muffin papers halfway.
- Bake at 350F for 9-10 minutes or until a cake tester comes out clean.
Nutrition Facts : Calories 307.4, Fat 15.1, SaturatedFat 7.3, Sodium 77.7, Carbohydrate 44.1, Fiber 6.5, Sugar 25.5, Protein 5.2
VEGAN CHOCOLATE CUPCAKES WITH VEGAN VANILLA FROSTING!
Very Easy! Soft and moist. From Vegan Cupcakes Take Over The World! You can use less sugar if you wish.
Provided by VeganDawn
Categories Dessert
Time 33m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
- Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
- In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
- Add in two batches to thewet ingredients, beating until no large lumps remain.
- Pour into lined cupcakes filling about 3/4 full.
- For the frosting: mix margarine, soy milk, and vanilla.
- Blend in sugar until creamy enough to your preference.
Nutrition Facts : Calories 580.1, Fat 15.9, SaturatedFat 2.2, Sodium 297.6, Carbohydrate 110, Fiber 1.8, Sugar 95.1, Protein 3.4
More about "sinfully delightful vegan chocolate cupcakes with secret ingredi recipes"
EASY VEGAN CHOCOLATE CUPCAKES - FOOD WITH FEELING
From foodwithfeeling.com
VEGAN CHOCOLATE CUPCAKE RECIPE (GLUTEN FREE)
From crowdedkitchen.com
VEGAN CHOCOLATE CUPCAKES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGAN CHOCOLATE CUPCAKES ~ RECIPE | QUEENSLEE APPéTIT
From queensleeappetit.com
BEST VEGAN CHOCOLATE CUPCAKES RECIPES | FOOD NETWORK …
From foodnetwork.ca
SUPER MOIST VEGAN CHOCOLATE CUPCAKES - NAMELY MARLY
From namelymarly.com
VEGAN CHOCOLATE CUPCAKES RECIPE - JESSICA IN THE KITCHEN
From jessicainthekitchen.com
VEGAN CHOCOLATE CUPCAKES (SMALL BATCH) - VEGAN …
From dessertfortwo.com
25+ AMAZING CHOCOLATE DESSERTS - THE CLEVER MEAL
From theclevermeal.com
VEGAN CHOCOLATE CUPCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (5)Total Time 45 minsServings 12Calories 180 per serving
THE BEST VEGAN CHOCOLATE CUPCAKES (MOIST + FLUFFY)
From worldofvegan.com
VEGAN CHOCOLATE CUPCAKES WITH MINT BUTTERCREAM FROSTING
From lovingitvegan.com
VEGAN CHOCOLATE CUPCAKES - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
VEGAN CHOCOLATE CUPCAKES RECIPE - FINISHED WITH SALT
From finishedwithsalt.com
EASY VEGAN CHOCOLATE CUPCAKES | MY GOODNESS KITCHEN
From mygoodnesskitchen.com
VEGAN CHOCOLATE CUPCAKES - VEGAN HUGGS
From veganhuggs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love