Double Chocolate Coffee Vegan Cupcakes Recipes

DOUBLE CHOCOLATE-COFFEE VEGAN CUPCAKES

Double Chocolate-Coffee Vegan Cupcakes image

These divine darlings come from Jennifer McCann's "Vegan Lunchbox" - an excellent cookbook altogether, and this recipe quite possibly tops the lot. We modified it slightly to add the coffee kick! Makes a lovely large batch, too. My aunt makes them on special occasions, to great acclaim (and rapid disappearance). They are, I must also say, even more INCREDIBLE with vegan mocha frosting!

Provided by White Rose Child

Categories Dessert

Time 45m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 cups unbleached all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup white sugar
1 cup packed brown sugar
1 cup water
1 cup strong coffee, cooled
1 cup vegetable oil (light-tasting, like canola or safflower)
1 tablespoon vanilla extract
3/4 cup semi-sweet chocolate chips

Steps:

Prepare coffee ahead of time and let cool (or it will melt the chocolate chips!).
Combine the dry ingredients (flour to brown sugar) in a large bowl. Add the wet and mix until well-combined and smooth.
Preheat oven to 350°F Prepare your muffin tins with liners, or grease them.
Now you can choose to: a) add the chocolate chips directly into the batter, or b) save them to sprinkle on top of the filled muffin cups, in lieu of a frosting.
Bake 25-30 minutes, or until the toothpick test proves them done.
Remove from oven, let cool at least 10 minutes, and frost or enjoy as they are. :).

Nutrition Facts : Calories 234.9, Fat 11.1, SaturatedFat 2.3, Sodium 207.1, Carbohydrate 33.5, Fiber 1.3, Sugar 20.1, Protein 2.2

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