Vegan Chocolate Cupcakes

Download
photo by Strwbrrykisses photo by Strwbrrykisses
photo by Strwbrrykisses
Ready In:
30mins
Ingredients:
9
Serves:
20-40
Advertisement

ingredients

Advertisement

directions

  • Mix dry ingredients.
  • Mix wet ingredients into dry ingredients.
  • Bake in greased muffin tins at 375 for 25 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Perfectly lovely, especially considering they are virtually fat-free.
     
  2. I modified this recipe a bit. I used oil instead of applesauce, part non dairy milk and part water, decreased the vinegar to 1 T., which was enough to activate the baking soda, and added 1/2 tsp. baking powder and an extra 1/2 tsp. salt. The result was delicious cupcakes. They didn't have domed tops, but rather had slightly rounded tops which in my experience is typical of vegan cupcakes.
     
  3. Well, I gave it one star ["didn't like it"] because there was no other option that could translate my feelings regarding these "cupcakes;" this term being used extremely loosely. Perhaps a more fitting term would be Satan Lumps. Aside from the introductory distaste of vinegar (an ingredient best left to a salad or pasta dish), the Satan Lumps lacked overall flavor. However, what they lacked in flavor, they more than made up for in amorphous, gelatinous pure-evil. I feel uncomfortable dredging up the memories from this ill-fated venture in the kitchen, which I believe to now be unusable. A warning of the terrifying nature of these "cupcakes" would have been much appreciated. I, thus, feel obliged to herald just a cry to other baking adventurers. Please don't make these "cupcakes." You've been warned.
     
  4. These are great. Even my anti-vegetarian mother loved them! I halved the recipe and it made 12 perfect cupcakes.
     
  5. Great vegan cupcakes! I was hoping they'd be good, but since most vegan recipes are on the 'iffy' side I was a but skeptic to try these. But they turned out great.
     
Advertisement

Tweaks

  1. I modified this recipe a bit. I used oil instead of applesauce, part non dairy milk and part water, decreased the vinegar to 1 T., which was enough to activate the baking soda, and added 1/2 tsp. baking powder and an extra 1/2 tsp. salt. The result was delicious cupcakes. They didn't have domed tops, but rather had slightly rounded tops which in my experience is typical of vegan cupcakes.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes