Dairy-Free, Egg-Free Double Chocolate Cupcakes

dairy-free-egg-chocolate-cupcakes
Photo by Joseph De Leo
Dairy-Free, Egg-Free Double Chocolate Cupcakes 3.2 74 5 1
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  • Makes 12 cupcakes
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 187 calories
    • Fat 8 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 197 mg
    • Protein 4 g
    • Carbohydrate 28 g
    • Sugar 18 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 20 mg

Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a medium bowl; set aside.In a separate bowl, whisk together the soy milk and vinegar; set aside until curdled, 5 minutes. Whisk in the canola oil and vanilla extract.Whisk the wet ingredients into the dry ingredients until just combined (do not overmix). Divide the batter among the muffin cups and bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.Make the frosting: Place the chopped chocolate in a small bowl. Heat the soy milk in a small pot over medium heat. Pour over the chocolate (make sure all the chocolate is covered). Let sit for 2 minutes, then whisk until smooth and shiny. Let cool for 5 minutes. Frost the cupcakes and top each with a raspberry.

Ingredients

  1. Check For the cupcakes:
  2. Check 1 cup white whole-wheat flour
  3. Check 3/4 cup granulated sugar
  4. Check 1/3 cup cocoa powder
  5. Check 3/4 teaspoon baking soda
  6. Check 1/2 teaspoon baking powder
  7. Check 1/2 teaspoon fine salt
  8. Check 1 cup soy milk
  9. Check 2 teaspoons apple cider vinegar
  10. Check 1/4 cup canola oil
  11. Check 2 teaspoons pure vanilla extract
  12. Check For the frosting:
  13. Check 1 3.5-ounce bar semisweet chocolate, chopped
  14. Check 1/4 cup soy milk
  15. Check raspberries, for garnishing

Directions

  1. Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a medium bowl; set aside.
  2. In a separate bowl, whisk together the soy milk and vinegar; set aside until curdled, 5 minutes. Whisk in the canola oil and vanilla extract.
  3. Whisk the wet ingredients into the dry ingredients until just combined (do not overmix). Divide the batter among the muffin cups and bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  4. Make the frosting: Place the chopped chocolate in a small bowl. Heat the soy milk in a small pot over medium heat. Pour over the chocolate (make sure all the chocolate is covered). Let sit for 2 minutes, then whisk until smooth and shiny. Let cool for 5 minutes. Frost the cupcakes and top each with a raspberry.