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 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
Make and share this Vegan Chocolate Cupcakes recipe from Food.com.
Provided by Smileyfroggy
Categories Dessert
Time 30m
Yield 20-40 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients.
- Mix wet ingredients into dry ingredients.
- Bake in greased muffin tins at 375 for 25 minutes.
Nutrition Facts : Calories 145.2, Fat 0.6, SaturatedFat 0.3, Sodium 186.8, Carbohydrate 34.4, Fiber 1.4, Sugar 20.1, Protein 2.2
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
VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE MOUSSE TOPPING
These are sooooo good! No exaggeration. The topping is light and fluffy and not overly sweet, and you would never know that the cupcakes were vegan. The recipe come from Vegan Cupcakes Take Over the World. Once you taste these cupcakes, there will be no doubt that these can take over the world! The mousse topping makes enough for probably 2 dozen cupcakes, so go ahead and double the cupcake recipe...they are sure to disappear in no time. Preparation time doesn't include the 1 hour refrigeration time for the mousse.
Provided by MsBindy
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- For cupcakes: Preheat oven to 350F and put your cupcakes liners in your muffin pan.
- Whisk together the soy milk and vinegar in a bowl, giving it a few minutes to curdle before proceeding.
- Add the sugar, oil, vanilla to the curdled soy milk and beat until a little frothy.
- In a separate bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet in 2 batches, mixing until no large lumps remain.
- Fill the muffin liners about 3/4 fill. I use an ice cream scoop so that they are sure to be uniform in size.
- Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool for about 10 minutes in the pan, and then remove from pan and put on a cooling rack until completely cooled.
- For the Mousse topping: Put the tofu, soy milk, maple syrup and vanilla in a blender; puree until completely smooth.
- Melt the chocolate, either in a double boiler or carefully in a microwave. If you use a microwave, be careful so as to not burn the chocolate. Let the melted chocolate cool for about 5 minutes.
- Add the chocolate to the tofu in the blender and blend until combined.
- Put the mousse into a covered container and chill for at least an hour.
- When the cupcakes are completely cooled, use a large decorating tip on a pastry bag, and put a mountain of mousse on each cupcake.
Nutrition Facts : Calories 322.6, Fat 16, SaturatedFat 5.8, Sodium 178, Carbohydrate 44.5, Fiber 2.9, Sugar 31.4, Protein 5.7
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
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
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