Vegan Triple Chocolate Cupcakes

Low-fat vegan baking is a challenge…well, for me anyway.  I have trouble achieving the texture and mouth feel of the baked goods I’ve always made.   Happily, a friend posted this link on her Facebook page, just in time for Valentine’s Day.  I adjusted just a couple of things for my personal taste, and ended up with a real Ta-Da moment!

yum2

Do you like moist, tender chocolate cake topped with melty chocolate?!  If you answered yes(!), line yourself a cupcake pan with 12 liners and get a-bakin’!

ingredients

  • 1/4 cup mini vegan chocolate chips, plus more for topping (find these at a natural foods store) 
  • 1 cup non-dairy milk, such as soy, room temperature
  • 1 tsp apple cider vinegar
  • 2/3 cup sugar (I like organic–it’s not as processed)
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tsp espresso powder (optional, but really intensifies the chocolate flavor)
  • 1 cup whole wheat pastry flour (I used white whole wheat)
  • 1/3 cup cocoa powder, unsweetened
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Preheat oven to 350F.  Line a 12-cup muffin pan with paper liners.

Melt 1/4 cup chocolate chips in a double boiler, or microwave.  Since it’s such a tiny amount, I chose microwave.  Place in a microwave-safe container, cook for 20 seconds at a time, stirring in between, until melted.  Set aside.

melt choc chips

Whisk the non-dairy milk with the vinegar in a large bowl and let sit for a couple minutes.  The vinegar will “curdle” the milk a tiny bit–but not in a bad way.  🙂

combine wet ingredients

Stir in the sugar, vanilla, applesauce and melted chocolate.  (I attempted this using milk straight from the fridge.  When melted chocolate met cold milk, the chocolate solidified!  I fixed this by microwaving the wet ingredients for 20 seconds or so.  Lucky this recipe has no eggs!)

add chocolate

In a separate bowl, whisk together the flour, cocoa, espresso powder, baking soda, baking powder and salt.

combine dry ingredients

Add the dry ingredients to the wet in two batches.  I used a hand mixer to get everything well mixed.

add dry to wet

Scoop the batter evenly into the 12 cupcake liners.  I used these pretty ones I got at an after Valentine’s Day sale last year.  Very pretty, but hard to get the batter in them because they are so tall!  Bake 18-20 minutes; until a toothpick comes out cleanly.

place in cupcake liners

Remove from oven and place the pan on a cooling rack.

baked

Top with more of the mini chips while cupcakes are still hot.  That way, the chips will melt onto the tops of the cupcake.  Yum!

top with a few chips

Cool completely, about 20 minutes.  Ummm….the ones that were allowed to cool came out of the papers better….they were awfully yummy still a bit warm.  I didn’t mind scraping the wrapper for a few little chocolatey bits.  🙂

yum1After they’d cooled a bit, I wrapped up some as Valentine surprises for the neighbors–one set of neighbors are vegan, the others aren’t.  These cupcakes were a hit with everybody!

gifts for neighbors

I decided to call them triple chocolate, because there are two kinds of chocolate inside the cakes, and more on top.  Whatever you call them, you’re gonna love them!

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1 Comment

Filed under comfort food, dessert, food gifts, Potluck, recipe, Vegetarian

One response to “Vegan Triple Chocolate Cupcakes

  1. Pingback: A Sweet Valentine’s Day Collection, Part 2 | Somethin' Yummy

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