Sinfully Delightful Vegan Chocolate Cupcakes With Secret Ingredi Recipes

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.

VEGAN CHOCOLATE CUPCAKES

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

SINFULLY DELIGHTFUL VEGAN CHOCOLATE CUPCAKES WITH SECRET INGREDI

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.