chocolate cupcakes

Double Chocolate Cupcakes

These rich and fudgy vegan chocolate cupcakes are delicious and have a secret boost of veggies from zucchini. This also makes a yummy loaf or layer cake.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 12
Author: Kathy Patalsky

Equipment

Ingredients

Dry:

  • 1 1/2 cups whole wheat pastry flour + 2 Tbsp
  • 1/2 cup cocoa powder unsweetened
  • 2 tsp baking powder
  • 3/4 tsp sea salt

Wet (blend):

  • 1 1/4 cups zucchini chopped
  • 6 oz. silken tofu
  • 1/4 cup non-dairy milk
  • 1 tsp vanilla extract
  • 1 cup organic sugar
  • 1/4 cup vegan butter
  • 1 tsp apple cider vinegar or sub espresso

Frosting:

  • 3/4 cup vegan dark chocolate melted
  • 1/2 cup vegan butter room temp but not melted
  • 8 oz vegan cream cheese room temp
  • 2-3 Tbsp non-dairy milk
  • 2-3 cups organic powdered sugar
  • 1/4 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees and line a muffin tin.
  • Combine all dry ingredients in a large mixing bowl.
  • All all wet ingredients to a blender and blend until smooth.
  • Pour the wet ingredients into the dry bowl and beat using a hand or stand mixer. (Hand mixer works too, but may not be as fluffy).
  • Spoon the batter into the lined muffin tine, filling almost to the top. The muffins will puff up nicely while baking.
  • Bake at 350 degrees for 18-22 minutes, or until the tops are puffy and firm to touch in the center. Do the toothpick test to confirm doneness.
  • Allow the cupcakes to completely cool before working on the frosting.

Frosting:

  • Add the vegan butter, melted chocolate and vegan cream cheese to a mixing bowl and beat until smooth – using a hand or stand mixer. Add in the powdered sugar and beat until fluffy. Add the almond milk as needed, usually 2-3 Tbsp to lighten up the texture a bit.
  • Place the frosting in the fridge to chill up a bit.

Back to the cupcakes:

  • Frost your cupcakes. Add optional sprinkles. Serve! They keep at room temp for a good hour, but after that I would suggest placing in the fridge. Store leftovers in the fridge.

Notes

Frosting Amount: You may have some leftover frosting, depending on how high your frosting swirls go. For lightly frosted cupcakes, you could even bake two dozen cupcakes and lightly frost the tops.

Nutrition Estimate

Calories: 360kcal | Carbohydrates: 57g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 256mg | Potassium: 317mg | Fiber: 3g | Sugar: 41g | Vitamin A: 594IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg