SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 136.1
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 73.2 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.3 g

View full nutritional breakdown of Forks Over Knives Double Chocolate Cupcakes calories by ingredient
Report Inappropriate Recipe

Forks Over Knives Double Chocolate Cupcakes

Submitted by: VEGFAERY

Introduction

Look for another entry for frosting. Look for another entry for frosting.
Number of Servings: 11

Ingredients

    2 ounces unsweetened chocolate (non-dairy)
    1 cup unsweetened plant-based milk
    1 teaspoon apple cider vinegar
    ⅔ cup dry sweetener (such as sucanat, date sugar and maple sugar) (I used Xylitol)
    ¼ cup unsweetened applesauce
    1 teaspoon pure vanilla extract
    1 cup whole wheat pastry flour, or spelt flour
    ⅓ cup cocoa powder, either Dutch-processed or regular unsweetened
    ¾ teaspoon baking soda
    ½ teaspoon baking powder
    ¼ teaspoon salt

Directions

Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone liners or have ready a nonstick or silicone muffin pan.

To melt the chocolate, use a double boiler or simply take a small sauce pan and fill half way with water. On top of that place a small sauté pan. Fill the sauté pan with chocolate and bring the water to a boil. Use a rubber spatula to mix the chocolate as it melts. Once melted, remove from heat and let cool for 5 more minutes, stirring occasionally. Set aside. (Alternatively, you can also melt the chocolate in a small bowl in the microwave.)

In a large bowl, whisk together the plant-based milk and vinegar. Let it sit for a few minutes, until curdled. Stir in the dry sweetener, applesauce, vanilla, and melted chocolate.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add the mixture to the wet ingredients, one half at a time, and beat until no large lumps remain.

Scoop the batter into the prepared pan, filling each cup three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Remove the pan from the oven and let the cupcakes cool for at least 20 minutes, then carefully run a knife around the edges of each cupcake to remove. The cupcakes should be completely cool before frosting with the Fudgy Chocolate Frosting.

Serving Size: 11 cupcakes

Number of Servings: 11

Recipe submitted by SparkPeople user VEGFAERY.






Great Stories from around the Web


Rate This Recipe