Friday, December 30, 2011

Vegan Dark Chocolate Cupcakes

This is by no means an original recipe, although I've adapted it just a bit. This cupcake recipe is all over the internet. Sometimes it's not even mentioned as being vegan though. It's usually titled, "My grandmothers chocolate cupcake recipe." Probably because back in the day they used the most simple ingredients. This will be my go-to chocolate cupcake recipe, even when I don't need it to be vegan. They taste so good, and are so moist. Not to mention, they are super cheap to make considering there are no eggs or butter in the recipe.

The only problem I'm having with this recipe is finding an acceptable frosting. When searching the internet for vegan frosting, I felt a little let down. Every single recipe I found either contained margarine or vegetable shortening, gross! I'm sorry but I'd rather have regular butter any day over margarine or shortening. The fact that both are hydrogenated chemicals or oil totally grosses me out. I can't understand why someone being vegan (usually a healthier bunch of people) would be eating either of these things.

I did check out my favorite vegan cookbook, "Veganomicon," for ideas though. They had a few good recipes for icings or a pencuhe frosting (old school fudgy like stuff). But they list non-hydrogenated vegan margarine in their recipes. Which is fine and dandy, but where the heck am I going to find that stuff and I don't even want to imagine how expensive it is.



So any who, here's the recipe. I hope you all have a chance to try it.

Vegan Dark Chocolate Cupcakes -
(makes 8 cupcakes)

3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. Hershey's dark chocolate cocoa
1/2 c. sugar
1/4 c. vegetable oil
1/2 c. water (I substitute room temp. coffee here, I think it brings out the chocolate flavor)
1/2 tsp. vanilla
1/2 tbsp. white vinegar

Preheat oven to 350 degrees and line 8 standard muffin cups with cupcake liners.

Sift flour, baking soda, salt, and cocoa. Set aside.

In separate bowl, whisk sugar, oil, water (or coffee), vanilla, and vinegar until well blended. Whisk in sifted flour mixture and mix until smooth, approx. 1 minute.

Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes or until toothpick inserted in center of cupcake comes out clean.

Frost with desired frosting or dust with powdered sugar for a simple and quick cupcake.