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Monday, February 10, 2014

Basic Vegan Chocolate Cupcakes

Chocolate, cheese and olives come under 'I absolutely love" category for my daughter and she rarely refuses them when offered. When I say chocolate, not only the candies and other chocolate based desserts, she even doesn't spare the bitter chocolate chips. On the spur of the moment, I picked chocolate based muffins/ cupcakes theme for this week's marathon keeping her in mind. Later when I started thinking about the recipes and the quantity of cupcakes I may end up with, I started to feel hesitant. Besides, I didn't want to end up with repetitive looking recipes. However after some investment of time online and other sources, I got to try some recipes for the first time in my kitchen that turned out to be absolute hits.
The first recipe inspired from here is a basic vegan version of chocolate cupcakes. It is a fool proof version and yields very yummy, perfectly done cupcakes. Moist and fluffy - the kind anyone would love to have. Going by the reviews, the frosting suggested in the recipe is equally delicious but the lazy me decided to skip it. I halved the original recipe, reduced the sugar quantity and got half a dozen cupcakes.

Ingredients: (Yield 12 cupcakes)
1 cup soymilk (or plain milk for non-vegan version.)
1 tablespoon apple cider vinegar
3/4 cup granulated sugar (Vegan sugar)
1/3 cup canola oil (or softened butter for non-vegan version.)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
* Sift together flour, cocoa powder, baking soda, baking powder, and salt in a bowl and keep it aside.
* Whisk together milk and vinegar in a large bowl and set aside for 3-4 minutes to curdle.
* Preheat oven to 350°F. Grease the muffin pan or line it with paper or foil liners.
* Add sugar, oil and vanilla extract to the soy milk mixture and beat until foamy. Add the dry ingredients to the wet ingredients and beat till no lumps are left.
* Pour the batter into muffin cups, filling up to 3/4th of them.
 * Bake for about 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
* Transfer to a cooling rack and let cool completely.

This is going to be a part of BM # 37 under the theme of "Chocolate Based Muffins / Cupcakes".


Nalini's Kitchen said...

Perfectly made vegan cupcakes,its so tempting...

Hamaree Rasoi said...

Thanks for posting this vegetarian cupcakes. Excellent preparation.

The Pumpkin Farm said...

chocolate yumm, they look delicious

Varadas Kitchen said...

Loved the texture of the cupcakes!

Sreevalli E said...

They look delicious & being vegan they make me jump.. Will sure try making them...

My attempt at The Julie/Julia project said...

Wow.. these look adorable and delicious... There are very few inviting vegan chocolate recipes.. this is very good :)

Srivalli said...

This is my kind of a dish Suma, will surely love this!

Usha said...

I was so tempted to do this theme but backed off with great difficulty. Chocolate cupcakes look moist and delicious

Chef Mireille said...

they look so soft and fudgy

Pavani N said...

That recipe is from vegan cupcakes take over the world book. It is my go-to vegan chocolate cupcake recipe too.

Jayashree said...

These look moist, soft and perfect.

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Harini-Jaya R said...

Lovely cupcakes.