Double Chocolate Cupcakes:

  • 4 oz unsweetened chocolate chips/chunks
  • 1 cup unsweetened plant-based milk (I used soy)
  • 1 tsp apple cider vinegar
  • ⅔ cup granulated sugar
  • ¼ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • ⅓ cup cocoa powder
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt

Directions:

  1. Preheat the oven to 350 degrees and line a muffin pan with liners.
  2. Melt the chocolate in a small pan and set aside.
  3. In a large bowl, whisk together the plant-based milk and vinegar. Let sit for a few minutes. Stir in the sugar, applesauce, vanilla, and melted chocolate.
  4. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Combine the dry ingredients to the wet ingredients slowly and beat until there are no lumps.
  5. Scoop the batter into the prepared pan, filling each cup ¾ full. Bake for 30 minutes.
    Remove the pan and let the cupcakes cool for 20 minutes. They should be cooled all the way before applying the fudgey frosting.
  6. Add sprinkles! =D (A lot of sprinkles aren’t vegan though, so it might be a good idea to check.)
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