Chocolate Cupcakes

Chocolaty, sweet, moist, light and fluffy and perfect for birthdays. You will never need another chocolate cupcake recipe. Use the chocolate frosting in this recipe or use the Vanilla Frosting here. I usually make an extra batch for the freezer. Freeze non frosted cupcakes in the freezer for up to two months. Thaw to room temperature and frost.

Cupcakes: Line a cupcake pan with cupcake liners. In a large bowl whisk flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix water, canola oil, vinegar and vanilla. Add the wet ingredients to the dry ingredients and mix just until incorporated. Do not overtax. Fill cupcake liners about two thirds full with batter.

Bake for 17-19 minutes or until a toothpick inserted into the centre comes out dry.Remove from the oven and allow time to cool.

Frosting: For chocolate frosting, melt the chocolate chips and non dairy milk in a double boiler or microwave. Whisk until smooth. Spread on cooled cupcakes and decorate as desired. For vanilla frosting the recipe can be found here.

Frost when cupcakes have cooled.

Adapted from Chloe Coscarelli. “Yoga Cupcakes.”  Chloe’s Kitchen.

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Chocolate Cupcakes

 

Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

The only chocolate cupcake recipe you will ever need.

Website: WhatTheHeckDoIEatNow.com

Adapted From: Coscarelli, Chloe. "Yoga Cupcakes." Chloe's Kitchen

Serves: 12-14 cupcakes

Ingredients

• Cupcakes:
• 1½ cups all purpose flour
• 1 cup sugar
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ½ cup canola oil
• 2 tbsp white or apple cider vinegar
• 1 tbsp pure vanilla extract
• Frosting:
• 1 cup semisweet chocolate chips (dairy free)
• 3 tbsp plant based milk

Instructions

1. Cupcakes:
2. Line a cupcake pan with cupcake liners.
3. In a large bowl whisk flour, sugar, cocoa powder, baking soda, and salt.
4. In a separate bowl mix water, canola oil, vinegar and vanilla.
5. Add the wet ingredients to the dry ingredients and mix just until incorporated. Do not overmix.
6. Fill cupcake liners about two thirds full with batter.
7. Bake for 17-19 minutes or until a toothpick inserted into the centre comes out dry.
8. Cool completely before frosting.
9. Frosting:
10. Melt the chocolate chips and non dairy milk in a double boiler or microwave. Whisk until smooth. Spread on cooled cupcakes and decorate as desired.

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