VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING
These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.
Provided by Francesca
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h15m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
- Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 55.8 g, Fat 11.2 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 156.7 mg, Sugar 42.2 g
VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY
Here's what you need: organic granulated sugar, refined coconut oil, unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, salt, vanilla extract, unsweetened almond milk, vegan chocolate chips, vegan butter, unsweetened cocoa powder, organic powdered sugar, vanilla extract, rainbow sprinkle
Provided by Rachel Gaewski
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
- Sift in the cocoa powder, then add the flour, baking soda, baking powder, salt, vanilla, and almond milk, and stir with a rubber spatula until well combined. Fold in the chocolate chips.
- Use an ice cream scoop to fill each muffin cup about ¾ of the way.
- Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
- Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
- Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
- Sift in the cocoa powder and vanilla and beat until smooth.
- Use a butter knife to spread the frosting onto the cupcakes, creating a flat top with smooth sides.
- Place the sprinkles in a shallow dish. Roll the edges of the cupcakes in the sprinkles.
- Enjoy!
Nutrition Facts : Calories 445 calories, Carbohydrate 52 grams, Fat 25 grams, Fiber 2 grams, Protein 3 grams, Sugar 37 grams
VEGAN CHOCOLATE CUPCAKES WITH VEGAN VANILLA FROSTING!
Very Easy! Soft and moist. From Vegan Cupcakes Take Over The World! You can use less sugar if you wish.
Provided by VeganDawn
Categories Dessert
Time 33m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
- Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
- In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
- Add in two batches to thewet ingredients, beating until no large lumps remain.
- Pour into lined cupcakes filling about 3/4 full.
- For the frosting: mix margarine, soy milk, and vanilla.
- Blend in sugar until creamy enough to your preference.
Nutrition Facts : Calories 580.1, Fat 15.9, SaturatedFat 2.2, Sodium 297.6, Carbohydrate 110, Fiber 1.8, Sugar 95.1, Protein 3.4
VANILLA CUPCAKES WITH CHOCOLATE FROSTING
This Gluten-Free Vanilla Cupcake and Vegan Chocolate Recipe is one of my personal favorites. View the full recipe and more like it at: http://www.elanaspantry.com/2008/04/22/vanilla-cupcakes-with-chocolate-frosting/
Provided by Elanas Pantry
Categories Dessert
Time 30m
Yield 36 mini cupcakes, 18 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine coconut flour, salt and baking soda.
- In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
- Pour batter into well oiled muffin tins.
- Bake at 350 degrees for 20 minutes.
- Cool completely.
- Top with chocolate frosting.
Nutrition Facts : Calories 80.1, Fat 7.7, SaturatedFat 1.1, Cholesterol 70.5, Sodium 105.5, Carbohydrate 0.2, Sugar 0.2, Protein 2.1
VEGAN DARK CHOCOLATE CUPCAKES WITH FROSTING
This recipe is fantastic and the cupcakes turn out very moist because of the applesauce. My entire family raved about them! You don't have to be a vegan to enjoy these, these are also ideal for those with egg or dairy allergies. Make sure you're using trans fat free margarine like Nucoa or Earth Balance (both vegan). This recipe can easily be cut in half as well. (Update: I changed the frosting recipe due to inconsistent results. The new one is much better, in my opinion. Recipe from Vegan Cupcakes Take Over The World).
Provided by danakscully64
Categories Dessert
Time 30m
Yield 30 cupcakes, 30 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tin(s) with paper liners.
- In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream margarine and sugar together until light and fluffy. Beat in the applesauce, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Pour mixture into prepared muffin cups, filling each 2/3 full. (If making a cake instead of cupcakes, use 3- 9 inch pans, coated with non-stick spray.).
- Bake in preheated oven for 20 to 25 minutes (or 25-30 mins for a cake). Allow to cool.
- Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Adjust with more soy milk or confectioners' sugar if necessary. Frost cupcakes once they are completely cooled.
GLUTEN-FREE, SUGAR-FREE VEGAN VANILLA CUPCAKES WITH CHOCOLATE
These are great for those on gluten-free or sugar-free diets. Agave nectar can be consumed by some diabetics so consult physician.
Provided by CookiesCupcakes
Categories Dessert
Time 1h
Yield 9 Cupcakes, 9 serving(s)
Number Of Ingredients 18
Steps:
- Cupcakes.
- Preheat oven to 325°F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
- Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
- Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
- Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
- Let cool in pan for 1 hour to allow agave to set.
- Frosting.
- Mix together margarine, agave, and vanilla until smooth.
- Add cocoa powder (sift if necessary).
- Add powdered soy milk.
- If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
- Frost cupcakes and enjoy!
Nutrition Facts : Calories 182.3, Fat 14.4, SaturatedFat 2, Sodium 244.6, Carbohydrate 11.7, Fiber 2.2, Sugar 1.2, Protein 2.8
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