Vegan Chocolate Orange Jaffa Cupcakes Recipes

VEGAN CHOCOLATE CUPCAKES

Vegan Chocolate Cupcakes image

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

Ingredients

1 cup soy or rice milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
1/4 cup cocoa powder, sifted
3 tablespoons soy or rice milk
Chocolate sprinkles (optional)

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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