Basic (Vegan) Chocolate Cupcake
Basic (Vegan) Chocolate Cupcake is a vegan recipe with 12 servings. This dessert has 157 calories, 2g of protein, and 7g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of canolan oil, baking soda, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way.
Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s.