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  • The Easiest Chocolate cupcakes

    filed under: Cupcakes on November 6, 2014

    I was in a pinch.  Ever since our chickens started laying eggs, I vowed to never buy eggs again. (It’s not for vanity reasons or anything, it’s just that our eggs are so delicious and naturally organic and wonderful, all other eggs pale in comparison.  Literally.)

    The BEST Vegan Chocolate Cupcake!

    I found myself without any eggs but needed to make a chocolate cake.  So I started googling and came upon a recipe from Epicurious for “The Easiest Chocolate Cake.

    Not only was it easy, it was vegan.

    Now, I am the farthest thing in the world from a vegan and would eat eggs in one form or another every single day for the rest of my life if I could. (I mean, technically I can, no one is telling me I can’t.  And quite honestly I already almost do!)

    The BEST Vegan Chocolate Cupcake!

    Back to the cake.  I couldn’t stop thinking about how moist and fabulous it was.

    So I decided to make it into cupcakes.

    With a few small adjustments to that recipe, I think I have found one heck of a delicious and easy cupcake.

    It really truly does live up to the name, “Easiest Chocolate CakeCupcake”.

    The EASIEST ever Chocolate Cupcake! (One bowl!)

    In an effort to be consistent and useful, I decided to make the frosting vegan as well.  Little did I know I already had a recipe on my site that could be easily adapted to become vegan!

    the easiest chocolate cupcakes

    The EASIEST ever Chocolate Cupcake! (One bowl!)

        Ingredients

        • 2 1/4 c all-purpose flour
        • 1/4 tsp. clear vanilla extract
        • 2 c confectioners sugar
        • 1/4 c shortening
        • 1 c hot water
        • 1 c brewed coffee
        • 2 tsp. white vinegar
        • 2/3 c canola oil
        • 1 tbsp. vanilla extract
        • 1/2 tsp. salt
        • 2 tsp. baking soda
        • 1 c unsweetened cocoa powder
        • 2 c granulated sugar
        • 1 teaspoons water or almond milk

        Frosting

          Instructions

          1. Preheat the oven to 350°F. Place liners in 2 muffin pans for 24 cupcakes. Set aside.
          2. In a large bowl, sift the dry ingredients together. Make sure your salt measurement is accurate. Set aside. (Be sure there are no lumps)
          3. In a medium bowl, mix the vanilla extract, oil, vinegar, coffee and water.
          4. Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay.
          5. Scoop the batter into the prepared pans (about 2 tablespoons per cupcake liner) and bake about 18 minutes. (The baking time is 24 to 26 minutes in a non-convection oven.)
          6. Cool in the pans for 10 minutes, then invert onto a wire rack to cool.

          Frosting

          1. Cream shortening and vanilla in bowl using a handheld mixer for 2-4 minutes.
          2. Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in water.
          3. Use more water for a creamy consistency, use less water for a stiff consistency.

          Did you happen to notice the VINEGAR in the recipe? I admit I was a little taken-aback when I first saw it, but you cannot taste it in the recipe at all. It seems to work wonderfully.

          I scaled down the frosting recipe quite a bit, you can easily double or triple it.

          The EASIEST Chocolate Cupcake! (that just happens to be vegan!)

          These are good.  Moist.  Chocolatey.  Delicious.

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          Comments

          My hubby doesn’t think I make nearly enough cupcakes, so I’m happy to have another recipe to test out. The recipe is quite similar to the base of some black bottom cupcakes I used to make…so I know he’ll be thrilled 🙂 Thanks for the inspiration!

            Oh awesome! I should have known you would already have an awesome recipe on hand. 🙂 Next time I will check your site first!!

          You have chickens?? That is so cool!! I live deep in the land of suburbia so no chickens here. Good thing I don’t need any chickens to make these moist yummy looking cupcakes! 🙂

          The easiest? O yea! Now, I have an excuse to indulge in more sweets. Enjoy a restful weekend, Amanda 🙂

          Love chocolate cake with coffee, they look delicious! P.S I really want a chicken but my city won’t allow me, or my hubby for that matter. 🙁

          These look so fluffy, so perfect and so pretty! I haven’t had a good cupcake in my life in quite some time, looks like your recipe is making its way to my kitchen soon!

          Who would have thought such a pretty little cupcake was vegan? I guess I think vegan and cupcakes don’t below in the same sentence, but my mind is blown!

            lol I think I was the exact same way when I found it!! 🙂

          OMG these sound amazing! I’ve actually tried this method on a cake before and it was fantastic, don’t know why I never even thought to make cupcakes! You’re a genius!

          I’m loving how moist these cupcakes look!! I’m totally not on the vegan wagon, but it’s nice to know such an awesome treat can be made without certain items! 🙂

          I love a good cupcake. And when it’s promised to be easy? I think I love it even more 🙂

          This looks so simple to make, We have 6 chickens and a rooster and we have the same problem right now, NO eggs, its the light. They need over 20 hours to lay and with winter coming mine go into no egg mode. Its good to now I can make a cake without them. Thanks

          Love the “look” of the frosting. What Wilton tube did you use to make it? . . .and how???
          It’s SO pretty!

            I used an Ateco tip.

              Ms. Amanda,

              Please let us know what shape, and size the tip is. And what technique you used.

              Thanks,
              Kimm

                It is a tip that you use for petals, it is a long skinny tear drop shape. 🙂

          In place of the one cup brewed coffee what can I use? Really want to try this but we do not drink coffee. Thanks

          Hi Amanda!

          Love your stuff but can’t take too sweet/much sugar but x stop me from admiring your beautiful delish art. My fave is your loosened ruffles decor, lovely!

          Anyway, I only use Dutch cocoa (van houten’s brand) so I’m wondering if I can just use self raising flour and omit the baking soda totally for these cupcakes? I read somewhere that if we use Dutch-processed cocoa, use baking powder instead.

          Help?

            I had not heard that Radhiah. I am sorry, I have not used that substitution in this recipe so wouldn’t be able to speak to it’s effectiveness. 🙁 If you make and it and works, please do let me know.

          Are we going to use mixer to whisk the ingrdients or by wooden spatula?

          Love this chocolate cake:)!
          Just a question incase I wanted to make this vegan cake without chocolate, am I to replace the cocoa powder with all purpose flour to get a similar moist plain cake? I’m trying to bake a birthday cake and want to accommodate some kids with allergies too. Thanks in advance for a reply!

          The cupcake itself is pretty good! It obviously isn’t as rich as a cake with dairy, but for what it is, it is quite good! The frosting, however did not work too great for me. It didn’t have good flavor and it was too dry, though I added a tablespoon of water (and it’s been 100% humidity here for a few days). I’ll see if I can find a different vegan frosting.

          What kind of frosting tip did you use on these? They look great! Thanks!!

          Bless you! I have a little one with a Halloween birthday. They have only a half day of school on Halloween (parent teacher conferences) so I wanted to send cupcakes in for their after-school childcare program. When I mentioned it, I found out one kid is allergic to eggs. Of course they’ll already be high as kites on candy (truly, her birthday gets trumped by the holiday every year) but at least they can be dazzled by ghosts and mummies on their cupcakes and Emily will appreciate the effort, none-the-less.

          Would it be okay to half this recipe if I only needed about 12 cupcakes??

          I’m a little confused by the ingredient list as it is listed. It looks like all your frosting ingredients are mingled in with the cake ingredients so when the directions say to sift all the dry ingredients, exactly which dry ingredients are you referring to? Thanks!

            Theresa M – I was having the same issue. If you scroll to the bottom for the frosting recipe, omit the following ingredients from the cake recipe -powdered sugar, shortening, water, 1/4 tsp. clear vanilla extract. The rest of the ingredients are for the actual cake. It is confusing when they are all intertwined.

          I just wasted a bunch of ingredients. The ingredients for the frosting should be listed separately. I only needed the cupcake recipe and your instructions of mixing all dry ingredients together is very misleading when the list is not separated. Thanks for the waste!

            I just did this too ????????

          It all looks scrumptious!

          Don't Pass on Dessert!