Chocolate cupcakes!
Yesterday was a bit of a slow day at the office. It was rainy and cold, and by the time 2pm rolled around, I was done all the paperwork I’d set out to do that day. Having nothing else planned for the day, I thought I’d bake up some cupcakes for my friends. Most weeks we all get together for junk food and mindless TV watching, and I figured some sweet treats would be welcome.
Finding a good recipe could have been a challenge. One of my friends is allergic to eggs, and I wanted to make sure he could have a treat too! I do have some vegan egg replacer, and could have easily used that, but then I happened upon a fantastic chocolate cake recipe that doesn’t require eggs. Perfect! Just add some easy buttercream icing (also egg free) and you’re good to go.
Cupcakes:
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbs. white vinegar
1 tsp. vanilla
Combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups 3/4 full with batter. Bake at 350ºF for 25-30 minutes. Cool 10 minutes and remove from pan. Makes 12.
Icing:
6 tablespoons butter, softened
3 tablespoons milk or soymilk
1 teaspoon vanilla
3 cups confectioners’ sugar
food coloring (optional)
In a bowl, beat together the butter, milk and vanilla until smooth (about 3 minutes). Add in confectioners sugar; beat very well until smooth, adding more if necessary to achieve desired consistency. Add in food coloring (if desired) and mix well.
These look wonderful – the icing colour is fabulous.
I made these and added a cream cheese filling (cream cheese, natural cane sugar, salt, egg) and plopped it in the middle with a bit of the cupcake batter on top… Sooooooo incredibly amazing!!!
The cupcakes turned out a perfectly rich and chocolatey and the cream cheese filling was hidden in the center.
Thanks so much for the recipe!
Hey, My cupcakes where awesome your recipe is great, I am not vegan but I am vegetarian and I added a couple drops of milk so it’ll be more moist…
:)Thanks
Looks so delicious to be honest, I will try to make one of these tonight or may be tomorrow for my wife, I love the design and it kinda blends the whole color, and btw do you know any other good dishes with chocolates?
please share it..
Owen
Delicious cupcakes! I think I might have overcooked them slightly because the top was a bit tough (I have a convection oven and still not v. good at using it just yet, but otherwise, the inside was nice and moist. V. tasty, v. chocolately. I love the fact that it’s egg-free so my son (who has an allergy to whole egg) can safely eat it; as well, I can serve it to my vegetarian friends too!
these cupcakes were delicious, I have been a vegan for 3 years and I loved them and the icing is amazing too!