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Easy and classic chocolate cupcakes

July 17, 2010

Chocolate cupcakes should no longer need to go wrong, regardless of whether you’re making them vegan or not. Let me back track a little. I was at a potluck months ago, and immediately had to locate the baker of some lip smackin chocolate cupcakes. To my surprise they turned out to be vegan, but I was informed the recipe was simply adapted from the edmonds cookbook. I think what made them different though was the more careful decision about what to substitute in to make them vegan. Clearly there had been plenty of experimentation and high standards were used throughout. And you know what? I even used margarine (ok, so I used my flatmate’s, but small steps) and thought it was better than butter. Halt the presses, I know :P

I will admit, using margarine was soooo much easier (no softening required!), and the cakes stay soft even in our freezing kitchen. The margarine kept these little babies creamyish tasting though, even when using dairy free margarine (some aren’t by the way). If you’re wondering why I made the decision to use marg, first it made sense ease and taste wise, and second, I am trying to consume less dairy since I’ve started to feel a little sick on the dairy overloading (it’s what happens when you stop eating meat). I also used soymilk in place of milk, but I did use eggs.

So what makes this recipe such a keeper? Well, as you will see in the ingredients list, it is highly adaptable to what you happen to have in the pantry/fridge as well as being highly adaptable to those with physical or ethical intolerances for dairy or animal products. It isn’t gluten free though, but I will possible work on that when I overload on wheat one day or something.

Thanks to Libby for the recipe and conversions!

Classic go-to chocolate cupcakes

makes 24 medium size cup cakes

  • 175g softened butter or margarine (olivani works best)
  • 1 tsp vanilla extract
  • 1 3/4c sugar
  • 2 eggs or 3 tsp noegg egg replacer + 6Tbs water (or equivalent for another brand)
  • 1/2c cocoa
  • 2c plain flour
  • 2 tsp baking powder
  • 1c milk, soymilk or rice milk
  • optional: pinch salt (only use with unsalted butter/marg)
  • optional: 1/2c finely chopped dark chocolate (Whittakers, not Cadbury)

Cream butter/marg, vanilla essence and sugar until light and fluffy. Add eggs/noegg and beat well. Sift cocoa, flour & baking powder together and add to creamed mixture alternately with milk/soy milk. Pour into cupcake liners/cups (2/3 full) and bake for 15-20 minutes at 180C (355F).

Buttercream topping

  • 50g butter/marg
  • 100g icing sugar
  • 1 tsp vanilla extract
  • 1 tsp hot water

Beat butter/marg until light (in colour). Gradually beat in icing sugar, then beat in vanilla and hot water. Add more water if you want it looser. Spread onto cupcakes with a knife.

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