Vegan Dark Chocolate Cupcakes

April 14, 2008

I’ve seen this recipe floating around for a few months, and kept it in mind more as a pareve option for dessert after a meat meal, rather than for a vegan crowd. I was also just curious about whether all the rave reviews were comparing the quality of this recipe to other eggless, dairy-free desserts or to a traditional cupcake, heavy on eggs and maybe milk or butter.

I was pleasantly surprised to find these dark little gems are delicious. And now I’m going to echo almost every other review I’ve read: if you don’t tell people they’re vegan, they will never suspect it. It’s just a very good moist, dense, not-too-sweet cupcake. They also bake up with a slightly crunchy top, almost as though the sugar has caramelized outside of the muffin liner. Yum.

You know by now that I am not a fussy cook — I like things basic and straight-forward. I did have to sift my cocoa powder today, though, which I simply did by placing it in a chinois (a fine sieve) and tapping it through. Otherwise I don’t think I could have made a lump-free batter.

This is a small recipe, too — it only makes 12 cupcakes — so it’s convenient when you’re just baking for the family and not a big party crowd. Reviews on Allrecipes.com, where I found the original recipe, noted that adding nuts, chocolate chips, and even fruit jams to the batter all turned out well. I just made these straight, plain chocolate. And heard no complaints!

Updated to add: J. thought they were not quite sweet enough to be called a cupcake, and the texture is more like a dark chocolate muffin. I think he’s right. Either way, he agreed they’re really good. The white dots in the photo above are made from a little tube of gel icing.

Vegan Dark Chocolate Cupcakes
Adapted from Vegan Chocolate Cake

Makes 1 dozen cupcakes

1½ c. all-purpose flour
1 c. white sugar
½ c. dark cocoa powder, sifted if needed (I use Hershey’s Special Dark)
1 tsp. baking soda
½ tsp. salt
1/3 cup vegetable oil
1 tsp. vanilla extract
1 tsp. distilled white vinegar
1 c. room-temperature water

Preheat oven to 350° F. Grease a 12-muffin tin or line with baking cups (I like the foil kind).

Add all ingredients to a large bowl and beat until well-combined. Batter will be thick, not runny.

Spoon into muffin liners and bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.

Filed under: Dessert,Holidays

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8 Comments

  • 1. Jodi  |  April 14, 2008 at 7:36 pm

    Look at you with your fancy photos:O) It looks perfect. What are the little white things? I want to try this recipe.

    The white dots are made from a tiny tube of gel icing I bought in the supermarket. — Dara

  • 2. sharon  |  April 15, 2008 at 9:53 am

    this looks amazing!!! yum!

  • 3. Deborah  |  April 15, 2008 at 11:16 am

    I love the contrast of the dark cupcake with the raspberries – makes me want to grab one!!

  • 4. Beth  |  April 15, 2008 at 12:23 pm

    Dark chocolate muffin sounds even better. Beautiful picture too!

  • 5. Hillary  |  April 16, 2008 at 3:50 pm

    How cute are these – all polka dotted and such?! :) Nice job!

  • 6. Jodi  |  April 17, 2008 at 10:40 pm

    I keep coming back and rolling past the picture for this…looking at the crunchy top. Yum.

  • 7. Dark Chocolate Oatmeal Co&hellip  |  May 2, 2008 at 7:57 pm

    [...] chocolate chips in the house, so we searched for a recipe using the cocoa I’d bought for the vegan dark chocolate cupcakes. I really liked the way the cookies turned out — not too sweet (not sweet enough for J. [...]

  • 8. Crumbs, 5/22/08 | chickin&hellip  |  May 22, 2008 at 8:31 pm

    [...] made another batch of the vegan dark chocolate cupcakes this week, subbing 1/2 cup flax seed meal for the flour. You couldn’t see or taste the flax [...]


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DaraI'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:

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