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
VEGAN CHOCOLATE CUPCAKES
These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.
Nutrition Facts : Calories 265 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
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
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
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 (LOW FAT)
Make and share this Vegan Chocolate Cupcakes (Low Fat) recipe from Food.com.
Provided by luevanojennifer
Categories Dessert
Time 20m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and line a muffin pan with paper or foil liners.
- Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, yogurt, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
- Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Nutrition Facts : Calories 104.1, Fat 0.8, SaturatedFat 0.3, Sodium 154.2, Carbohydrate 22.9, Fiber 1.3, Sugar 12.7, Protein 2.5
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
LOW FAT CHOCOLATE CUPCAKES
Fantastic! I dislike chocolate, but I love this desert! Every place I've taken them, I'm had rave reviews, and requests for more!
Provided by AltB8878
Categories Dessert
Time 35m
Yield 24 delicous cupcakes, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Line 2 12-cup muffin tin with cupcake liners; set aside.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
- Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
- Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.
More about "vegan chocolate cupcakes low fat recipes"
FAT FREE CHOCOLATE CUPCAKES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
LOW CARB KETO CHOCOLATE CUPCAKES RECIPE (ALMOND …
From wholesomeyum.com
CHOCOLATE VEGAN CUPCAKES | HEALTHY AND OIL-FREE
From keepingthepeas.com
5/5 (12)Total Time 30 minsCategory DessertCalories 97 per serving
- Preheat oven to 350 F. Combine non dairy milk and vinegar in a bowl. Set aside. Milk will curdle and turn into buttermilk.
- Combine whole wheat flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Whisk to combine.
- Combine applesauce, coconut sugar, and vanilla extract in a large bowl. Whisk to combine. Add non dairy milk with vinegar. Whisk until completely combined.
- Pour the dry ingredients into the bowl with the wet ingredients. Stir until just combined. The batter will be light and thinner than most batters.
BEST EASY VEGAN CHOCOLATE CUPCAKES (GLUTEN FREE) - THE BANANA …
From thebananadiaries.com
FROSTED VEGAN LOW FAT CHOCOLATE CUPCAKES - TINA REDDER
From tinaredder.com
VEGAN CHOCOLATE CUPCAKES - EAT WITH CLARITY
From eatwithclarity.com
VEGAN CHOCOLATE CUPCAKES - SIMPLE GREEN RECIPES
From simplegreenrecipes.com
EASY VEGAN PALEO CHOCOLATE CUPCAKES - FEASTING ON FRUIT
From feastingonfruit.com
HEALTHY CHOCOLATE CUPCAKES | VEGAN, GLUTEN-FREE, DATE-SWEETENED
From feastingonfruit.com
HEALTHY CARROT CAKE CUPCAKES - LOW-CALORIE, LOW-FAT!
From chocolatecoveredkatie.com
EASY VEGAN CHOCOLATE CUPCAKES - WOW, IT'S VEGGIE?!
From wowitsveggie.com
VEGAN CHOCOLATE CUPCAKES WITH BLACK BEAN FROSTING
From bakingishealthy.com
VEGAN FRIENDLY CHOCOLATE CUPCAKES — EVERYDAY GOURMET
From everydaygourmet.tv
VEGAN CHOCOLATE CUPCAKES
From veganhuggs.com
VEGAN CHOCOLATE CUPCAKES RECIPE | MY GOODNESS KITCHEN
From mygoodnesskitchen.com
VEGAN CHOCOLATE CUPCAKES RECIPE - JESSICA IN THE KITCHEN
From jessicainthekitchen.com
SUPER MOIST LOW FAT CHOCOLATE CUPCAKES WITH CHOCOLATE GLAZE
From skinnytaste.com
VEGAN WHITE CHOCOLATE CUPCAKES - RAINBOW IN MY KITCHEN
From rainbowinmykitchen.com
LOW FODMAP VEGAN CHOCOLATE CUPCAKES - NO ONION NO GARLIC …
From noonionnogarlicrecipes.com
THE BEST VEGAN CHOCOLATE CUPCAKES EVER! - THE VEGAN 8
From thevegan8.com
VEGAN VANILLA CUPCAKES (LOW-FAT + SUGAR-FREE + LOW-CALORIE)
From vegannie.com
VEGAN GLUTEN-FREE CHOCOLATE CUPCAKES - VEGGIES DON'T BITE
From veggiesdontbite.com
VEGAN CHOCOLATE CUPCAKES - KING ARTHUR BAKING
From kingarthurbaking.com
SPECIALTY DARK VEGAN CHOCOLATE CUPCAKES
From bohemianvegankitchen.com
THE BEST VEGAN CHOCOLATE CUPCAKES - EIGHT FOREST LANE
From eightforestlane.com
VEGAN GLUTEN-FREE CHOCOLATE CUPCAKES - DELIGHTFUL ADVENTURES
From delightfuladventures.com
HEALTHY CHOCOLATE CUPCAKES (LOW-CALORIE!) - FOODIE BADGE
From foodiebadge.com
VEGAN CHOCOLATE CUPCAKES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGAN CHOCOLATE CUPCAKES RECIPE | OLIVEMAGAZINE
From olivemagazine.com
20 VEGAN CUPCAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
VEGAN KETO CUPCAKES - MY SWEET KETO
From mysweetketo.com
ULTIMATE VEGAN CHOCOLATE CUPCAKES – CRAZY VEGAN KITCHEN
From crazyvegankitchen.com
GLUTEN-FREE VEGAN CHOCOLATE CUPCAKES — FUNLIVELOVE
From funlivelove.com
HEALTHY CHOCOLATE CUPCAKES FOR 100 CALORIES - ANDIE MITCHELL
From andiemitchell.com
HEALTHY RED VELVET CUPCAKES (VEGAN/GLUTEN FREE/LOW CARB/PALEO)
From foodiefiasco.com
VEGAN DOUBLE CHOCOLATE CUPCAKES - MY VEGAN MINIMALIST
From myveganminimalist.com
VEGAN LOW FAT CHOCOLATE CUPCAKES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
HEALTHY MINI VEGAN CHOCOLATE CUPCAKES {SMALL BATCH …
From amyshealthybaking.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