Chocolate Chip Cupcakes Recipe The Vegan Cupcake Project Recipes

CHOCOLATE CHIP CUPCAKES RECIPE - THE VEGAN CUPCAKE PROJECT

Steps:

• Preheat oven to 350°F and line a cupcake tin with 12 paper liners.
• In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
• In a separate bowl, whisk together almond milk, canola oil, raw sugar, and apple cider vinegar.
• Pour wet ingredients into dry ingredients and mix until well combined.
• Stir in chocolate chips. They should be evenly disturbed, but be sure not to mix to much else they melt.
• Use an Ice Cream Scooper to evenly distribute the cupcake batter through out the lined cupcake tin.
• Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with a few to no crumbs, they are done.
• VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:.
• Heat almond milk to a simmer, either in the microwave or on the stove top.
• Pour the hot almond milk over the chocolate chips in a small bowl.
• Let them sit for 1 minute.
• Whisk for 3-4 minutes or until the chocolate sauce becomes thick and glossy.
• You can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to.
• Generouls spoon the chocolate sauce over the cupcakes and enjoy.
• ABOUT THE CUPCAKE PROJECT: "I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible." -thesweetestvegan.

VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY

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!