Sinfully Delightful Vegan Chocolate Cupcakes With Secret Ingredi |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I saw these in the newspaper as Impish Chocolate Cupcakes and was drooling, but the original recipe was so rich so I decided to health-ify it somewhat namely the butter content- the avocado adds moisture, vitamins, buttery flavor, and unsaturated fat! Same with the coconut milk, I swear by So Delicious original flavor! These are soft, oh so soft and you will not BELIEVE they are vegan! You can also use soymilk, plain or chocolate! NOTE: you need to use 1 1/4 tsp baking soda for this but for some reason it's not letting me enter real amounts for baking soda....? Don't like this new site setup! Ingredients:
1 3/4 cups whole wheat pastry flour |
15 tablespoons cocoa powder (3/4 cup tb) |
baking soda (you need 1 1/4 tsp!) |
1/4 teaspoon baking soda (you need 1 1/4 tsp!) |
1/8 teaspoon salt |
1 hass avocado, peeled and seeded |
1/4 cup sunflower oil |
2/3 cup sugar |
2/3 cup light brown sugar |
2 tablespoons ground flax seeds |
6 tablespoons water |
2 teaspoons vanilla extract |
1 1/2 cups coconut milk |
Directions:
1. Sift the flour, cocoa, baking soda, and salt together in a bowl.
2. Microwave the flax and water together to make eggs - about 30 seconds to 1 minute for it to get a sticky egg-like consistency.
3. Cut the avocado into chunks, this make mixing easier.
4. Combine the avocado, oil, and sugars in another bowl with an electric mixer until fully combined and kinda pale.
5. Add the flax eggs to the mix, beating well and scraping the sides of the bowl along the way. When it is nice and fluffy, beat in the vanilla.
6. On a slower speed, gradually add the dry ingredients, alternating with the coconut milk, until both are used up and the batter is this lovely fudgy consistency.
7. Using a large spoon or ice cream scoop, one scoop per paper, fill 12 muffin papers halfway.
8. Bake at 350F for 9-10 minutes or until a cake tester comes out clean.
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