Basic Chocolate Cupcake- Vegan, allergy-friendly
I made some football cupcakes this weekend for the Super Bowl. I asked my son if he wanted chocolate or vanilla cupcakes and he requested Chocolate. I’ve made both the Red Velvet Cupcake (which it looks like I’ve not posted yet…weird) and Chocolate and Coffee cake. For the Superbowl, I really want just a basic chocolate cake.
I did use the recipe from here.
(they’re not perfect…I had two kiddos peering over my should and constantly bumping trying to watch what I was doing.)
Basic Chocolate Cake
1 Cup Coconut Milk
1 TSP Apple Cider Vinegar
3/4 Cup Sugar
1/3 of Cup Canola Oil
1 1/2 TSP Vanilla
1 Cup Jules All-Purpose Flour
1/3 Cup Cocoa
3/4 Tsp Baking Soda
1/2 TSP Baking Powder
1/4 TSP Salt
Pre-heat oven to 350 degrees. Whisk together the milk and Vinegar and set aside to curdle. Add to the mixture: Sugar, oil, Vanilla. Beat until foamy. In a different bowl, mix together the remaining dry ingredients. Mix dry into the wet ingredients in two batches. Mix well until no more lumps. Fill cupcake holders and bake for 18-20 minutes or until a toothpick comes out clean.
I personally did not make frosting for these this time. I used store-bought frosting to make the cupcakes into footballs.
These were amazingly good. They had a great texture and good flavor. I do recommend you trying these, if you do, let me know what you think!