Vegan Chocolate Cupcakes (38)

I'm a chocolate lover. I eat food that contains chocolate at least twice a day, for breakfast (in my cereal) and for dinner, sometimes even for lunch and in between. Very healthy, I know. Last week, I wanted to spend a day without eating anything chocolate-y. I did not succeed. 

Unfortunately for me, Martha Stewart didn't feature many chocolate cupcakes in her book (only about twenty, lol). These vegan cupcakes looked very good even though they were vegan and I'm not. The only vegan thing in the recipe is that there is no butter; there's vegetable oil instead. And there's no eggs. You probably have all the ingredients at home already, at least I did.

Vegan Chocolate Cupcakes (makes 12)

1 1/2 cups cake flour (not self rising, sifted)

3/4 cup granulated sugar

1/4 cup unsweetened cocoa powder, plus more for dusting

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup plus 1 tablespoon vegetable oil

1 tablespoon distilled white vinegar

1 teaspoon pure vanilla extract

1 1/4 cups water

confectioners' sugar, for dusting

1. Preheat oven to 350° F (175° C). Line a standard muffin tin with paper liners. Sift together cake flour, granulated sugar, cocoa, baking soda, and salt.
2. With an electric mixer on medium-high speed, mix together oil, vinegar, vanilla, and the water until well combined. Add flour mixture and mix until smooth, scraping down sides of bowl as needed (batter will be very thin).
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until a cake tester inserted into centers comes out clean, 20 to 25 minutes. Turn out cupcakes onto a wire rack and let cool completely.
4. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 1 month, in airtight containers. Dust cupcakes with cocoa and confectioners' sugar just before serving.

I liked this recipe. It was really simple to make and one batch didn't make 50 cupcakes, which I hate (although the recipe contains no eggs, so it would be very easy to make only a half recipe or even less). The ingredients are cheap too, it's actually the cheapest recipe I've ever tried, I think. Considering they're vegan, they taste good too, although they were a little dry. The best thing is, that there were no exotic ingredients in the recipe, meaning I had EVERYTHING at home (and that is extremely rare) when I decided to make them. I'm sure there are a lot of better tasting vegan recipes out there, but this was the first one I made and I don't think anyone who tasted them knew they were vegan. 

Look: 5/5

Taste: 4/5

Approximate cost of one cupcake: 0.10 €

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