Triple Chocolate Cupcakes (Vegan)

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To top it all off, you could pull together a simple ganache in no time, so with chocolate in coming from the cocoa powder, soymilk, and chips, that would turn these into quadrouple chocolate cupcakes! Talk about a reason to celebrate, no matter if chocolate week has truly been declared by some official source, or just some chocoholic looking for a good time. Triple Chocolate CupcakesIngredients:

  • 1 1/2 Cups AP Flour
  • 1/3 Cup Cocoa Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Sugar
  • 1/2 Cup Vegetable Oil
  • 1 Cup Chocolate Soymilk
  • 2 Teaspoon Vinegar
  • 1/2 – 3/4 Cup Dark Chocolate Chips, Lightly Tossed in Flour

Directions:

Preheat your oven to 375 degrees, and line medium cupcake tins with papers.

Begin by mixing all of the dry ingredients a medium size bowl. Combine all the wet ingredients in separate bowl, EXCEPT VINEGAR. Slowly add your wet ingredients to the bowl of dry ingredients while stir until everything is combined, but be careful not to overmix – A few lumps are okay. Gently fold in chocolate chips, and now add the vinegar and quickly stir in. Pour batter into the pans and immediately put them in the oven. Bake for approximately 14 – 18 minutes. Allow them to cool in the pan for a few minutes before moving them to a cooling rack – I couldn’t find one sufficient at the time, so I simply placed mine on newspaper as a make-shift cooling rake until I was ready to decorate.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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