Forks Over Knives Double Chocolate Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
2 ounces unsweetened chocolate (non-dairy)1 cup unsweetened plant-based milk1 teaspoon apple cider vinegar⅔ cup dry sweetener (such as sucanat, date sugar and maple sugar) (I used Xylitol)¼ cup unsweetened applesauce1 teaspoon pure vanilla extract1 cup whole wheat pastry flour, or spelt flour⅓ cup cocoa powder, either Dutch-processed or regular unsweetened¾ teaspoon baking soda½ teaspoon baking powder¼ teaspoon salt
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.
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.
Nutritional Info 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
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