- Prep-time: / Ready In:
- Makes 12 Cupcakes
- Serving size: 1 cupake
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These are rich and delicious chocolate cupcakes—what more do you need to know? The frosting is made with dates and gets surprisingly fudgy. You can top each cupcake with a berry to make them extra special.
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Ingredients
- 2 ounces unsweetened chocolate (non-dairy)
- 1 cup unsweetened plant-based milk
- 1 teaspoon apple cider vinegar
- ⅔ cup dry sweetener (such as sucanat, date sugar and maple sugar)
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat pastry flour, or spelt flour
- ⅓ cup cocoa powder, either Dutch-processed or regular unsweetened
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 batch Fudgy Chocolate Frosting
Instructions
- Preheat the oven to 350° F. Line a 12-cup muffin pan with silicone liners or have ready a nonstick or silicone muffin pan.
- To melt the chocolate, use a double boiler or simply take a small sauce pan and fill half way with water. On top of that place a small sauté pan. Fill the sauté pan with chocolate and bring the water to a boil. Use a rubber spatula to mix the chocolate as it melts. Once melted, remove from heat and let cool for 5 more minutes, stirring occasionally. Set aside. (Alternatively, you can also melt the chocolate in a small bowl in the microwave.)
- In a large bowl, whisk together the plant-based milk and vinegar. Let it sit for a few minutes, until curdled. Stir in the dry sweetener, applesauce, vanilla, and melted chocolate.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add the mixture to the wet ingredients, one half at a time, and beat until no large lumps remain.
- Scoop the batter into the prepared pan, filling each cup three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let the cupcakes cool for at least 20 minutes, then carefully run a knife around the edges of each cupcake to remove. The cupcakes should be completely cool before frosting with the Fudgy Chocolate Frosting
Nutritional Information:
Per serving (1 cupake): 173 calories, 39.3 g carbohydrates, 2.9 g protein, 2.5 g total fat, 1.2 g saturated fat, 0 g cholesterol, 149 mg sodium, 4.4 g fiber, 22.6 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (10)
(5 from 4 votes)Grrr, chocolate seized! How did you all avoid that?
I made these yesterday with a different frosting recipe. Excellent!
I’ve been making a chocolate cake with similar ingredients and I add some pure mint extract to the batter and it’s so yummy.
Works perfectly! I used the Enjoy Life semi-sweet mini chocolate chips instead of unsweetened chocolate. I made mini cupcakes and baked for 10 minutes.
These are so so delicious!!! I used 3/4 c quinoa flour and 1/4 cup almond flour for gluten free muffin. It worked well. I need them to set a little firmer. Probably slipping them into the fridge would do the trick.
What is "unsweetened chocolate"? What form is it in. Is it from a bar?
Yes, a bar of baking chocolate. Most grocery brands now come in easy to break apart squares.
Can these be made gluten free and if so what flour would work best
There are 1 to 1 replacement GF flours now available. I prefer Bob's Red Mill. Or almond flour should do but you should then keep them refrigerated instead of sitting out long because they may be softer.
This is a favourite for birthdays in our house.