Vegan Chocolate Cupcakes

It’s 7:44 p.m. and I’m debating whether to make chocolate cupcakes.  I really want a cupcake right now, but I don’t know if I want to worry with making them.  However, if I was going to make chocolate cupcakes, with chocolate icing, this is the recipe I would use.

These are not my cupcakes. These cupcakes belong to Bethany L. King on Flickr. I hope my cupcakes will look this good.

Whacky Vegan Cupcakes

  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 5 tablespoons vegetable oil
  • 1 cup cold water

In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Spoon into cupcake tins (fill 1/2 to 2/3 full).  Bake at 350°F. oven for 15-20 minutes, or until a toothpick inserted in a cupcake comes out clean.  Allow to cool before frosting.


  • 2 cups organic powdered sugar
  • ¼ cup vegan margarine, softened
  • ¼ cup plain or soymilk
  • ¾ cup unsweetened cocoa powder
  • ½ t. vanilla extract

Cream sugar into margarine with an electric mixer.  Add other ingredients and continue to mix until smooth.

Wow. I really want a cupcake.

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