Chocolate Cupcakes
Website: WhatTheHeckDoIEatNow.com
Adapted From: Coscarelli, Chloe. "Yoga Cupcakes." Chloe's Kitchen
Serves: 12-14 cupcakes
- 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
- 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 overmix.
- 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.
- Cool completely before frosting.
- 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.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/09/16/chocolate-cupcakes/
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