You don't have to be a Vegan to enjoy these delicious chocolate cupcakes. In fact, why even put the word vegan in the name? Let's just call them super moist and deliciously rich chocolate cupcakes. With no eggs and hardly any saturated fat. My grandma used to make a similar cake growing up. She called it Crazy Cake because it didn't have any eggs and she just mixed all the ingredients together right in the 9 x 13" pan! Who knew she was so ahead of her time?
Vinegar steps in for the eggs to give the batter a lift (honestly, you won't taste a thing). I took a tip from my good friend Ina Garten who has proven that chocolate tastes chocolatier when you add a little coffee to it and substituted coffee for the water. Really, I'm her friend. She just doesn't know it yet.
See how beautifully these little eggless cuppies rise?
If you are really a Vegan, you can buy these Vegan Carob Chips which are completely dairy free. I tried them and they melt up just like chocolate chips, making a delicious ganache.
Here's my simple tip for making chocolate ganache: the microwave. Put all the ingredients in a Pyrex measuring cup and microwave for one minute. Stir, Stir, Stir and you have a lovely, glossy chocolate ganache ready for dipping.
I dipped the cupcakes in the ganache and piped on some simple icing hearts.
These cupcakes are ready for my sweeties!
These cupcakes were the January baking assignment for the Martha Stewart Cupcakes Club!
We'd love to have you join us!
Vegan Chocolate Cupcakes
Inspired by Martha Stewart and Chloe Cascarelli
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup canola oil
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
1 cup cold coffee
Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Whisk together dry ingredients. Combine wet ingredients in a pyrex measuring cup. Gradually pour the wet ingredients into the dry ingredients.
Divide batter into baking cups. Bake for 20 minutes or until a toothpick inserted comes out clean.
Dip Cupcakes in ganache.
1 cup semi-sweet chocolate chips (or vegan carob chips)
2 tablespoons canola oil
1/4 cup heavy cream or canned coconut milk (mixed well)
Combine ingredients in a microwavable bowl. Microwave on High for 1 minute. Stir until glossy and smooth. Microwave for another 30 seconds if needed.
THIS POST MAY BE LINKED TO: MONDAYS: MADE BY YOU MONDAY, FLOUR ME WITH LOVE, MANIC MONDAY, OUR DELIGHTFUL HOME TUESDAYS: TALENT SHOW TUESDAYS, TEMPT MY TUMMY TUESDAY, TRICK OR TREAT TUESDAY ,GET YOUR CRAFT ON, MANDY'S RECIPE BOX WEDNESDAYS: WORKS FOR ME WEDNESDAY, GINGER SNAP CRAFTS, THURSDAYS:, STRUT YOUR STUFF, FULL PLATE THURSDAYS , CHIC & CRAFTY PARTY,FRIDAYS: I’M LOVING IT, FOODIE FRIDAY, FOOD ON FRIDAYS, TATERTOTS AND JELLO, SHINE ON FRIDAYS, FRIDAY FAVORITES, BACON TIME , KITCHEN FUN WITH MY THREE SONS, SATURDAYS:SWEETS FOR A SATURDAY SIX SISTERS STUFF, CRUMBS AND CHAOS, SUNDAYS: NIFTY THRIFTY THINGS