Vegan Chocolate Cupcakes with Chocolate Glaze (LID)

Vegan Chocolate Cupcakes with Chocolate Glaze

Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes with Chocolate Glaze

My 4 year old asked to make a chocolate cake yesterday. I’m a champion stress-eater, so it sounded like a wonderful idea, except for the fact that I can’t have butter or eggs. Fortunately, I have some experience with vegan baking and we made these vegan chocolate cupcakes. They hit the spot.

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt)
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

Chocolate Glaze;
3/4 cup powdered sugar
1/4 cup cocoa powder
warm water

Preheat the oven to 350 degrees F. Line 12 tins with baking cups.

Mix the flour, sugar, cocoa, baking soda, and non-iodized salt together in a large bowl. Add the oil, vanilla, vinegar, and water. Mix together with a wooden spoon until smooth

Divide the batter between the 12 baking cup-lined tins. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the center of the cupcakes come out clean. Remove the cupcakes from the oven and let them cool completely.

Meanwhile, make the chocolate glaze. Combine the powdered sugar and cocoa powder in a bowl. Add one tablespoon of warm water at a time until the desired consistency is achieved. I used about 4 tablespoons of water.

When the cupcakes are cooled, top them with the chocolate glaze.

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1 Comment (+add yours?)

  1. Trackback: LID Day 4: Vegan Chocolate Cupcakes with Chocolate Glaze | On a Butterfly's Wings

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