Vegan Chocolate Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups all purpose flour2 1/2 teaspoons baking powder1/2 teaspoon salt2 tablespoons milled flax seed3/4 cup mashed ripe avocado1 1/2 cups packed brown sugar1/3 cup oil1 teaspoon vanilla extract4 ounces unsweetened chocolate, melted1 1/3 cups coconut milk (or almond, rice, soy)Chocolate Frosting1/2 cup dairy free margarine spread (such as Earth Balance)2 cups confectioners' sugar3/4 teaspoon vanilla extract2 ounces unsweetened chocolate, melted
Preheat oven to 350 degrees F. Line 16 muffin cups with liners.
In a medium sized mixing bowl, sift together flour, baking powder and salt; whisk in flax until combined. In a large mixing bowl, using a mixer on medium speed, beat together avocado, brown sugar, oil and 1 teaspoon vanilla until creamy - about 1-2 minutes; beat in 4 ounces melted chocolate until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk, until well combined.
Divide batter into muffins cups. Bake 15-20 minutes or until well risen and slightly crackled on top. Cool 10 minutes in pan before removing to wire racks to cool completely.
To make the frosting, in a medium mixing bowl, using a mixer on medium speed, beat together margarine spread and confectioners' sugar until well combined - about 1-2 minutes; beat in 3/4 teaspoon vanilla and 2 ounces melted chocolate until well combined. Pipe or spread frosting on cupcakes.
Makes 16 cupcakes
Number of Servings: 16
Recipe submitted by SparkPeople user CHOOVERMONIUM.
In a medium sized mixing bowl, sift together flour, baking powder and salt; whisk in flax until combined. In a large mixing bowl, using a mixer on medium speed, beat together avocado, brown sugar, oil and 1 teaspoon vanilla until creamy - about 1-2 minutes; beat in 4 ounces melted chocolate until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk, until well combined.
Divide batter into muffins cups. Bake 15-20 minutes or until well risen and slightly crackled on top. Cool 10 minutes in pan before removing to wire racks to cool completely.
To make the frosting, in a medium mixing bowl, using a mixer on medium speed, beat together margarine spread and confectioners' sugar until well combined - about 1-2 minutes; beat in 3/4 teaspoon vanilla and 2 ounces melted chocolate until well combined. Pipe or spread frosting on cupcakes.
Makes 16 cupcakes
Number of Servings: 16
Recipe submitted by SparkPeople user CHOOVERMONIUM.
Nutritional Info Amount Per Serving
- Calories: 347.9
- Total Fat: 17.2 g
- Cholesterol: 0.0 mg
- Sodium: 340.6 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 3.0 g
- Protein: 3.1 g
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