1 of 4 photos
| 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% | |
Vegan Dark Chocolate Cupcakes With Frosting
SERVES 30 , 30 cupcakes
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.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Chocolate Cream Cheese Frosting/Icing
Try these recipes on Food Network:
White Chocolate Filled Chocolate Cupcakes
Chocolate Cupcakes and Peanut Butter Icing
Strawberry and Mascarpone Filled Cupcakes
Browse similar recipes by category
- Course > Desserts > Cakes > Fillings & Frostings
- Course > Desserts > Cakes > Cupcakes
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Mixer
- Preparation > Number of Servings > For Large Groups
- Occasion > Taste/Mood > Sweet
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: MalusMom
On Jun 28, 2008
These were a huge hit at my daughter's birthday party. We were the only vegans, but there were lots of people going for seconds! This recipe is very moist and rich. The frosting was great — in my opinion, it finished them off. I did swap out the soymilk for almond milk. We'd definitely make them again. Thanks for sharing!
From: jk1016
On May 23, 2008
i made this recipe into a cake for my vegan friends and they were OBSESSED with it. even my friends who aren't vegan thought the cake was amazing.. its easy to make and tastes amazing, i will definetly make it again
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.
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.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved