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Nutrition Facts
Serving Size 1 (79g) Recipe makes 30 servings
Calories 238
Calories from Fat 75		(31%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 222mg		9%
Potassium 90mg		2%
Total Carbohydrate 41.6g		13%
	Dietary Fiber 1.9g	7%
	Sugars 28.9g
Protein 2.2g		4%
detailed view... how is this calculated?

Vegan Dark Chocolate Cupcakes With Frosting

Recipe #285660 | 30 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: danakscully64
Feb 10, 2008

This recipe is fantastic and the cupcakes turn out very moist because of the applesauce. My entire family said this was the best vegan food I've ever made for them! Make sure you're using trans fat free margarine like Nucoa or Smart Balance Light from the tubs and vegan sugar products. This recipe can easily be cut in half as well.

SERVES 30 , 30 cupcakes (change servings and units)

Ingredients

Cake

2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
2 1/4 cups white sugar
3/4 cup applesauce
1 1/2 teaspoons vanilla extract

Frosting

1/4 cup margarine, melted
1/2 cup unsweetened cocoa powder
1/3 cup soymilk
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar

Directions

1
Preheat oven to 350 degrees F (175 degrees C). Line muffin tin(s) with paper liners.
2
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.
3
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.).
4
Bake in preheated oven for 20 to 25 minutes (or 25-30 mins for a cake). Allow to cool.
5
In a large bowl, beat margarine and cocoa together until combined. Add soy milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more soy milk or confectioners' sugar if necessary. Frost cupcakes once they are completely cooled.

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Featured Reviews for This Recipe

From: Wired Sugarbear

On Sep 29, 2009

Everyone loved these. I'm not vegan...I made them for a coworker who is, but they were hit with everybody. Actually, the best cupcakes I think I've ever made. They taste just like Hostess cupcakes, except better!! Very moist, very chocolaty, very delicious! As far as rising goes, mine seemed to do well, but I don't know if it's because of the amount I used in each cup or not. I used a 1 oz. spring-loaded scoop to put 2 scoops of batter into each cup and they turned out perfect.

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From: jennytheawesomevegan

On Jul 5, 2009

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From: CulinaryExplorer

On Feb 14, 2009

These are fantastic. So moist and chocolatey. I halved the recipe with no problems. Mine didn't really rise up much at all either so next time I might fill them a little more since some of them barely reached the top of the paper lining. At first I was having trouble with the frosting. When I added the milk (I used almond milk) it was too cold or something and no matter how hard I tried it would just not get smooth. So I stuck it in the microwave for about 20 seconds and that worked perfectly. I ended up with a perfectly smooth and creamy frosting. Even my picky 2 year old (the reason we are now dairy and egg free due to allergies) loved them! I will definitely use this to make cakes as well.

1 person found this review helpful

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From: Chef #1060873

On Jan 25, 2009

These vegan chocolate cupcakes are the BEST! I'm not vegan but I make them for my son who is. I took a dozen to a baby shower where there were non-vegans with non-vegan cupcakes and the ones I took were gone in a flash. I make them everytime I'm in the mood for something rich and chocolatey and if my son is lucky I share them with him.

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