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
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Abisola Shonibare
[email protected]These cupcakes were amazing! I loved the texture and the flavor. I will definitely be making them again.
APIO CHRISTINE
[email protected]I'm not a vegan, but I'm always looking for ways to reduce my animal product consumption. These cupcakes were a great way to do that and they were still delicious.
YahiaNotFound
[email protected]These cupcakes were easy to make and they turned out great. I would definitely recommend this recipe to others.
Miraj Miya
[email protected]I made these cupcakes for a potluck and they were a big hit. Everyone loved them, even the people who aren't vegan.
Saddan Shah
[email protected]These cupcakes were delicious! The chocolate flavor was rich and decadent, and the frosting was the perfect amount of sweetness.
Hridoy Hard
[email protected]I'm not sure what I did wrong, but my cupcakes didn't turn out very well. They were a bit dense and the frosting was too runny.
carlos gabriel taveras
[email protected]These cupcakes were amazing! I loved the texture and the flavor. I will definitely be making them again.
As As
[email protected]These cupcakes were a bit dry for my taste, but the flavor was still good. I think I might try adding some extra oil or butter next time.
Gladmore
[email protected]I'm not a big fan of chocolate, but these cupcakes were surprisingly good. The frosting was especially delicious.
Haseeb Rajpoot
[email protected]The cupcakes were easy to make and they turned out great. I would definitely recommend this recipe to others.
Agbekeade raji
[email protected]These cupcakes were a bit too sweet for my taste, but I think that's just a personal preference. Other than that, they were very good.
SANIM ISLAM JOY
[email protected]I'm always looking for new vegan dessert recipes, and these cupcakes definitely hit the spot. They were easy to make and they tasted amazing.
Lucky Tembo
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success. The kids loved them and I felt good about giving them a healthy treat.
maria bangura
[email protected]I'm not a vegan, but these cupcakes were so good that I didn't miss the eggs or butter at all. They were a huge hit at my party.
Cindy L.M.
[email protected]These cupcakes turned out amazing! They were so moist and fluffy, and the chocolate flavor was rich and decadent. I would definitely make them again.