The Pioneer Woman Tasty Kitchen
Profile Photo

Vegan Chocolate Cupcake

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This is a moist and rich vegan chocolate cupcake. It has a tender crumb and melts in your mouth. The chocolate “butter”cream is versatile enough for any cake or cupcake calling for chocolate buttercream, not just these vegan delights.

Ingredients

  • FOR THE CUPCAKES:
  • ½ cups Vegetable Margarine
  • ¼ cups Canola Oil
  • 1-½ cup Brown Sugar
  • ¾ cups Silken Tofu
  • 2 teaspoons Vanilla Extract
  • ¾ cups Zucchini, Shredded
  • 3 cups Cake Flour
  • ½ cups Cocoa Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Cinnamon
  • 1 teaspoon Baking Soda
  • 1-½ teaspoon Baking Powder
  • 1 cup Almond Milk (plain)
  • _____
  • FOR THE BUTTERCREAM:
  • ½ cups Vegetable Margarine
  • 5 ounces, weight Semi-Sweet Chocolate Chips
  • 2 ounces, weight Bittersweet Chocolate
  • 1 ounce, weight Unsweetened Baking Chocolate
  • 1-½ pound Confectioners Sugar
  • 1 cup Almond Milk
  • 1 teaspoon Vanilla Extract

Preparation

Measure into the bowl of a stand mixer or mixing bowl the first three ingredients; margarine, oil and brown sugar. Blend these ingredients until well blended, then add 3/4 cup of silken tofu. Mix well. Add 2 teaspoons vanilla extract. Shred zucchini and add to the mixing bowl. Set aside.

Measure dry ingredients; cake flour, cocoa, salt, cinnamon, baking powder, and baking soda and mix together with a fork.

Begin adding 1/2 of the dry ingredients and 1/2 of the almond milk to the creamed mixture that you have sitting in the mixing bowl. After these ingredients are incorporated add the remaining almond milk and dry ingredients and blend well.

Measure equally into 24 standard cupcake pans lined with paper liners.

Bake in a 350 degree F oven for 16-18 minutes. The cupcakes should spring back when touched or when a tooth pick is inserted and comes out clean. Cool before frosting.

For the buttercream:

Combine 1/2 cup vegetable margarine, 5 ounces of semi sweet chocolate chips, 2 ounces of bittersweet chocolate and 1 ounce unsweetened bakers chocolate in a microwaveable bowl. Melt on high for 1 minute, stir and then repeat in 30 second heat intervals until melted. Should be 2 minutes to 2 1/2 minutes total. Mix chocolate until smooth then let cool to room temperature.

In a mixing bowl combine confectioners sugar and almond milk and blend. When chocolate mixture reaches room temperature add vanilla extract and chocolate to the milk mixture and blend. If the chocolate is too warm it will appear loose, so allow the mixture to cool then re-whip before icing the cooled cupcakes.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Dairy-Free Hot Chocolate Pudding
Profile Photo by Fiona Kennedy - FreeFromFavourites in Desserts
This is a very quick little pudding to put together with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Butternut Squash and Sage Risotto
Profile Photo by Fiona Kennedy - FreeFromFavourites in Main Courses
I love the taste of butternut squash so I’m always looking...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Blueberry Crumble
Profile Photo by Fiona Kennedy - FreeFromFavourites in Special Dietary Needs
I’ve made this recipe to serve two in individual dishes but...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Cajun Chicken Wraps
Profile Photo by Fiona Kennedy - FreeFromFavourites in Special Dietary Needs
The perfect gluten-free and dairy-free lunch.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Aunt Rocky’s Turkey & Cranberry Rollups (Low Carb)
Profile Photo by Roxana Lopez in Special Dietary Needs
Turkey and cranberry are made for each other! These rollups...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy