Best Chocolate Chip Cupcakes Recipe The Vegan Cupcake Project Recipes

VEGAN CHOCOLATE CUPCAKES

Vegan Chocolate Cupcakes image

These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

2-1/2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
2 cups refrigerated unsweetened coconut milk
1-1/2 cups sugar
1/3 cup canola oil
2 tablespoons cider vinegar
1 teaspoon vanilla extract
FROSTING:
1 cup dairy-free margarine, softened
3 cups confectioners' sugar
1/3 cup baking cocoa
2 teaspoons vanilla extract

Steps:

Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.

Nutrition Facts : Calories 265 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHIP CUPCAKES RECIPE - THE VEGAN CUPCAKE PROJECT

Chocolate Chip Cupcakes Recipe - the Vegan Cupcake Project image

Chocolate chip cookies turned into a vegan cupcake sounds amazing. Unless you are talking about one of thos mass produced, hard, dish of "cookie-like-ness". If you are referring to a soft, warm, fresh out of the oven cookie from a Grandmother heart (kitchen), then I am all about it. Bring on the Vegan Chocolate Chip Cupcake. Found on Slice of Life's Facebook page, where they credit thesweetestvegan.

Provided by ElizabethKnicely

Categories Dessert

Time 45m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup whole wheat flour
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup almond milk
1/3 cup canola oil
1/4 cup raw sugar
1 tablespoon apple cider vinegar
1 cup chocolate chips, sweetness of your choice
1/2 cup chocolate chips, semi-sweet
1/4 cup almond milk

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.