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Moist Chocolate Cupcakes - Vegan Friendly!

Recipes

In preparation for Valentine's Day, I have a new recipe to share with you: some super-moist, vegan-friendly chocolate cupcakes! I never thought much about eating vegan until I met my friends Erin & Jeremy; their diet preference has encouraged me to stretch my baking skills. While the cupcake recipe didn't require a special trip to the store, the vegan frosting did. I used coconut milk (instead of soy) and coconut butter (instead of margarine) which gave the frosting a light coconut flavor - VERY yummy!



You can download & print the recipes here.


Vegan Chocolate Cupcakes

Makes 12

¼ cup dark cocoa powder

½ tsp salt

1 tsp vanilla extract

1 cup water

1 cup white sugar

1 tsp baking soda

1/3 cup vegetable oil

1 TB balsamic vinegar
 

1. Preheat oven to 350ºF. Fill muffin tin with muffin cups.

2. In a large bowl, mix together flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.

3. Pour into muffin cups and fill each cup about ¾ full. Bake for 22-24 minutes until toothpick comes out clean.

Vegan Frosting
Ices 12 cupcakes

¼ cup shortening

¼ margarine or coconut butter

1 ¾ cup powdered sugar

1 tsp vanilla extract

2 TB soy or coconut milk



1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.



Enjoy!



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