Vegan Chocolate Cupcakes Recipe

I've tried a few vegan baking recipes over the last couple of months, without much success.  The texture for the cakes just did not seem quite right.  But, then, I stumbled upon the following recipe for Vegan Chocolate Cupcakes. 

Yum!!  These are just right, with an almost brownie-like texture. 

Vegan Chocolate Cupcakes
(adapted from Better Homes and Gardens Cupcakes magazine)

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp salt
1/3 cup canola oil
1 Tbsp. cider vinegar
1 tsp. vanilla
1 cup warm water
2/3 cup non-dairy chocolate chips

Preheat oven to 350 degrees.  Line 12 regular muffin cups or 24 mini muffin cups with paper baking cups. 

Mix together flour, sugar, cocoa powder, baking soda and salt.  Set aside.  In another bowl, mix oil, vinegar and vanilla.  Stir oil mixture into flour mixture, until combined.  Stir in the water.  Beat with an electric mixer for about 2 minutes or until no lumps remain.  Stir in chocolate chips.

Spoon batter into muffin cups.  Bake about 18 minutes for regular size cupcakes or 12-15 minutes for mini muffins.  Cool for 10 minutes, then remove from muffin tins and cool completely on wire racks before icing cupcakes.


Vegan Chocolate Frosting


1/2 cup Vegan Buttery Spread (I used Earth Balance Natural Buttery Spread)
1 1/2 tsp. vanilla
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
3 Tbsp vanilla soy milk


Let butter spread sit out at room temperature for about 20-30 minutes until it softens.  Beat butter spread and vanilla on medium with an electric mixer, until smooth.  Combine powdered sugar and cocoa powder.  Gradually add powdered sugar mix alternately with 3 Tbsp. vanilla soy milk, beating on low speed until blended and smooth after each addition.  If desired, beat in a little more milk or powdered sugar until reaching desired consistency and sweetness.