SparkPeople Advertisers Keep the Site Free

5 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 99.2
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 112.2 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.6 g

View full nutritional breakdown of Chocolate Vegan Cupcakes calories by ingredient
Report Inappropriate Recipe

Chocolate Vegan Cupcakes

Submitted by: KTIERNAN09
Chocolate Vegan Cupcakes

Introduction

I am not vegan, trust me, and when my vegan coworker brought these in I was skeptical. But man are they delicious! I edited the recipe a little (using applesauce instead of oil and almond milk instead of hazelnut) so feel free to amend. It is also easy to make gluten free! Here is the original recipe: http://greenswampsoup.com/2011/02/vegan-ch
ocolate-cupcakes-with-hazelnut-cream-f
rosting/
I am not vegan, trust me, and when my vegan coworker brought these in I was skeptical. But man are they delicious! I edited the recipe a little (using applesauce instead of oil and almond milk instead of hazelnut) so feel free to amend. It is also easy to make gluten free! Here is the original recipe: http://greenswampsoup.com/2011/02/vegan-ch
ocolate-cupcakes-with-hazelnut-cream-f
rosting/

Number of Servings: 12

Ingredients

    1 C almond milk (or any other milk you prefer)
    1 tsp apple cider vinegar
    3/4 c sugar
    1/3 c apple sauce
    1 tsp vanilla extract
    1/2 tsp almond extract
    1 C all purpose flour
    1/3 c cocoa powder
    3/4 tsp baking soda
    1/2 tsp baking powder

Directions

Whisk together the almond milk and apple cider vinegar in a large bowl, and set aside for a few minutes to curdle.

Add the sugar, apple sauce, vanilla extract, and almond extract to the almond milk mixture and beat until foamy.

In a separate bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

Spray a muffin pan. Fill 3/4 of the way full. Bake at 350 F for 18-20 minutes.

Let cool and enjoy!

Serving Size: 12 muffins






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    These were fantastic! Super moist! They need to sit a while to cool so that they stay together (because they don't have the egg to hold it together). Kind of fudgy, like a brownie.

    Will bake (and eat) again! - 11/7/12

    Was this review helpful?   yes  No