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Love is in my Tummy

Plant-based flavor

May 26, 2016 By Tina Dawson

Chocolate Cupcakes for 2

Created by Tina Dawson on May 26, 2016

  • Prep Time:5m
  • Cook Time:18m
  • Total Time:23m
  • Serves: 2
  • Yield: 2

Ingredients

  • 3 tbsp. all purpose flour
  • 2 tbsp. sugar
  • 1 1/2 tbsp. unsweetened cocoa powder
  • 1/8 tsp. baking soda (soda, not powder)
  • a pinch of salt
  • 2 tbsp. water
  • 1 tbsp. vegetable oil
  • 1/8 tsp. vanilla bean paste (or 1/4 tsp vanilla extract)
  • 1 tbsp. chocolate chips or nuts (optional)

Frosting

  • 2 tbsp. unsalted butter, softened
  • 1 tbsp. unsweetened cocoa powder
  • 4 tbsp. icing sugar/confectioner's sugar
  • 1/4 tsp. sour cream (optional)

Instructions

  1. Preheat oven to 350°F/180°C . Insert two cupcake liners to a muffin tin.
  2. Combine all the dry ingredients (flour, sugar, cocoa, baking soda and salt) in a bowl. To it, add the wet ingredients (water, oil, vanilla). Mix till you get a smooth batter. Do not over-mix.
  3. Divide batter between the two cupcake liners.
  4. Bake in the preheated oven at 350°F/180°C for 18 minutes. Cool completely on a wire rack before frosting.

Frosting the cupcakes

  1. While the cupcakes are in the oven, make the frosting.
  2. Cream the softened butter using a small whisk or a small rubber spatula until smooth. Stir in the cocoa powder and mix until creamy.
  3. Adding the confectioner's sugar one tablespoon at a time, keep mixing till you get a soft, fluffy frosting. Finally stir in the sour cream, if using.
  4. Use your favorite icing tip to pipe the frosting on the cooled cupcakes. Best eaten on the day they were made, although, you can refrigerate them in an air-tight container for 3 days.
Source: Adapted from The Baker Chick
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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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