Basic (Vegan) Chocolate Cupcake

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

1
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Equipment you will use
Muffin TrayMuffin Tray
Aluminum FoilAluminum Foil
OvenOven
2
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
Ingredients you will need
SoymilkSoymilk
VinegarVinegar
Equipment you will use
WhiskWhisk
BowlBowl
3
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.
Ingredients you will need
Vanilla ExtractVanilla Extract
Baking SodaBaking Soda
Cocoa PowderCocoa Powder
SoymilkSoymilk
ExtractExtract
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
Cooking OilCooking Oil
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BowlBowl
4
Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
5
Pour into liners, filling 3/4 of the way.
6
Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
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ToothpicksToothpicks
OvenOven
1
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.
Ingredients you will need
Sandwich CookiesSandwich Cookies
ChocolateChocolate
CookiesCookies
CupcakesCupcakes
CreamCream
2
Bake as directed.
Equipment you will use
OvenOven
DifficultyHard
Ready In45 m.
Servings12
Health Score1
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