momstown.ca is celebrating its 6th birthday this month, so at this month's Junior Chef program, momstown Victoria moms and kids made these delicious egg and dairy-free chocolate cupcakes! I love doing this recipe with my kids because it only needs one bowl (or try mixing it right in an 8 x 8-inch cake pan instead of cupcakes!) And because it's egg-free, I can let the kids lick the spoon!
Ultra Easy Vegan Chocolate Cupcakes
Whisk together in a large bowl:
1 ½ cups flour
1 cup sugar*
¼ cup nonalkalized cocoa powder
1 teaspoon baking soda
½ teaspoon salt
Add:
1 cup water
1/3 cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla
Stir with a rubber spatula just until smooth. Fill 12 muffin
cups. Bake until a toothpick inserted into the cakey part of a cupcake comes
out clean, about 20 minutes. Remove from the pan and let cool completely on a
rack before frosting or sprinkling with powdered sugar.
Variations:
Chocolate Raspberry Cupcakes - very similar recipe, uses soymilk and substitutes balsamic vinegar instead of regular vinegar. Also adds in 3/4 cup frozen or fresh raspberries and 1/3 cup chocolate chips!
Black Bottom Cupcakes - makes 18 cupcakes instead of 12. In a separate bowl, cream together: 1 8-oz package of cream cheese, 1 egg, 1/3 cup sugar and
1 cup chocolate chips. Fill each muffin cup halfway, and top with a tablespoon of the cream cheese mixture. Bake 20-25 minutes and let cool completely.
*Is white sugar vegan? Most white sugar from sugarcane goes through a purification process where it is filtered through bone charcoal (animal origin,) so some vegans avoid it. For a true vegan recipe, simply substitute another sweetener and it will be just as good! :)
