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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Faiza Razi
[email protected]These cupcakes were amazing! I'll definitely be making them again.
Amy O'Reilly
[email protected]These cupcakes were a bit too rich for my taste. I think I'll try a different recipe next time.
Nolan Miers
[email protected]I'm not a vegan, but I'm always looking for ways to reduce my meat consumption. These cupcakes were a great way to do that.
Vybz Vishal
[email protected]These cupcakes were the perfect treat for my vegan friend's birthday. She loved them!
Terry Hatler
[email protected]I would definitely make these cupcakes again. They were delicious and easy to make.
Manoj Stha
[email protected]Overall, I thought these cupcakes were pretty good. They were a little on the dry side, but the flavor was great.
Faheem Sajjad
[email protected]These cupcakes were so dense and dry. I was really disappointed.
Ram babu Sah
[email protected]I had some trouble getting the cupcakes to rise evenly. I think I might have overmixed the batter.
Muhammad Sajjad Sharif
[email protected]These cupcakes were a little too sweet for my taste. I think I'll use less sugar next time.
Jody Garner
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make these cupcakes.
Kenneth Wilson
[email protected]These cupcakes turned out perfectly! They were the perfect texture and flavor. I'll definitely be making them again.
Bakar Ali
[email protected]These cupcakes were a breeze to make! I was able to whip them up in no time at all. The instructions were clear and easy to follow.
zandy khumalo
[email protected]I'm not a vegan, but I'm always looking for new and delicious recipes to try. These cupcakes definitely fit the bill! They were so good, I couldn't believe they were vegan.
Lucrecia Montano (Topperz)
[email protected]These vegan chocolate cupcakes were a hit at my party! They were moist, fluffy, and had the perfect amount of chocolate flavor. Everyone loved them, even the non-vegans.