Feb 142014
 

This semi-homemade Vegan Chocolate Cupcakes Recipe with Four Ingredient Creamy Cocoa Frosting is simple enough for even non-bakers (like myself) to make and absolutely scrumptious!

Vegan Chocolate Cupcakes Recipe

Vegan Chocolate Cupcakes Recipe

This post is for any of my last-minute types out there. If you want to make a dessert but they all sound too complicated, run out to your natural food store and grab the simple ingredients for these cupcakes and get mixin!

I loved the combo of chocolate with a touch of peanut butter peeking out from under a decadent and naturally sugar free frosting.  These Vegan Chocolate Cupcakes with Four-Ingredient Creamy Cocoa Frosting is great for vegans and non-vegans, adults and kids alike!

Happy Valentines Day to you and your loved ones.

Vegan Chocolate Cupcakes Recipe

Vegan Chocolate Cupcakes Recipe

Vegan Chocolate Cupcake Recipe with Four Ingredient Frosting

Serves 18
Vegan
Printable Recipe

Ingredients

1 box Madhava MMM….Super Yummy Chocolate Cake Mix
Egg Replacer equal to 3 eggs (or three organic foraged eggs)
1 cup non-dairy milk or water
1/2 cup coconut oil, melted
4 1/2 dark chocolate peanut butter cups, cut into 4s (Justin’s brand is vegan)

Frosting
6 Tbsp non-dairy creamer
3 Tbsp raw cacao powder
3/4 cup coconut oil, softened
1 1/2 cups dates, finely chopped
1/4 tsp salt

Directions

1. Preheat oven to 350F. Mix cake batter to package directions using egg replacer, water or milk and melted coconut oil; pour batter into muffin tin lined with cupcake liners (18 cupcakes); push 1/4 peanut butter cup into each cupcake and cover with batter; bake 23-25 minutes or until knife comes out clean.

2. Blend frosting ingredients using a high speed blender or processor until smooth – this will take several minutes, stop and scrape the sides of the blender regularly to ensure the ingredients are well incorporated.

3. Cool cupcakes completely and frost with frosting.

Nutrition Facts
18 Servings
Amount Per Serving 

Calories 288.6
Total Fat 17.3 g
Saturated Fat 14.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.0 g
Cholesterol 0.0 mg
Sodium 153.6 mg
Potassium 111.0 mg
Total Carbohydrate 34.0 g
Dietary Fiber 2.4 g
Sugars 21.1 g
Protein 2.3 g

Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 1.3 %
Vitamin C 0.1 %
Vitamin D 0.0 %
Vitamin E 0.2 %
Calcium 5.0 %
Copper 3.2 %
Folate 0.8 %
Iron 7.1 %
Magnesium 2.7 %
Manganese 3.7 %
Niacin 1.0 %
Pantothenic Acid 0.9 %
Phosphorus 1.6 %
Riboflavin 0.7 %
Selenium 0.8 %
Thiamin 0.6 %
Zinc 0.7 %

*Percent Daily Values for this Vegan Chocolate Cupcakes Recipe are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Apr 072012
 
Oatmeal for breakfast is one of my favorite things – but sometimes plain old oats can be a bit boring.  To make it more exciting I turned it into a cupcake with Justin’s Chocolate Almond Butter “frosting”. 
If you have kids, this is a fun way to get them to eat their oatmeal! 
For people with various nut allergies, simply sub any other nut or seed butter.  I use sunflower seed butter for my daughter.
Here is what they look like naked.  More like a muffin.
 Add a little simple peanut butter.
 Mmm gooey right out of the oven.
Add a little fun to your life!
Breakfast Oatmeal Cupcakes
Serves 15
Vegan, Gluten Free, Dairy Free



Ingredients


Dry
1 cup AP gluten free flour, I used Bob’s Red Mill
2 cups gluten free rolled oats, I used Bobs Red Mill
1/2 c shredded unsweet coconut
1/4 tsp salt
1 Tbsp cinnamon


Wet
1/2 cup oil
1/2 cup agave, maple syrup (or honey for non vegan)
1/4 apple juice (to sub for extra oil!)
1 tsp vanilla
1 flax egg** (or 1 egg for non vegan)


Optional Mix-ins (change em up how you like!)
1/2 cup raisins
1/4 cup dried cranberries
1/4 cup sunflower seeds
3 Tbsp Mila seeds (or chia)
3 Tbsp ground flax


Frosting
15 Tbsp nut or seed butter of choice


**To make a flax egg, mix 1 tbsp ground flax seed with 3 Tbsp water and refrigerate until gooey.


Directions


1. Preheat oven to 350F.  Mix dry ingredients in a large bowl; add we ingredients and mix until combined. Stir in mix-ins.  Spoon into 15 muffin cups.  Bake for 30 minutes or until top is browned.


2. Top with 1 Tbsp preferred nut or seed butter.

Nutrition Facts
15 Servings
Amount Per Serving (without nut butter)


Calories 249.8
Total Fat 13.1 g
Saturated Fat 2.9 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 6.0 g
Cholesterol 0.0 mg
Sodium 41.2 mg
Potassium 90.1 mg
Total Carbohydrate 32.2 g
Dietary Fiber 5.0 g
Sugars 14.2 g
Protein 4.0 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 1.8 %
Vitamin C 0.7 %
Vitamin D 0.0 %
Vitamin E 9.9 %
Calcium 2.1 %
Copper 3.1 %
Folate 1.4 %
Iron 7.9 %
Magnesium 1.3 %
Manganese 7.7 %
Niacin 1.2 %
Pantothenic Acid 1.7 %
Phosphorus 3.1 %
Riboflavin 1.4 %
Selenium 2.6 %
Thiamin 3.4 %
Zinc 1.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mar 222010
 
Happy Monday everyone!  Saturday here in Florida was gorgeous and I spent the day doing power yoga, shopping and attending a birthday dinner for my mom at Nineteen at TPC.  How was it where you were?
Sunday I did some cooking and baking.  Along with a gigantic pot of soup I made some sweet potato hummus and I baked
If you know me, I’ll admit I’m not a baker, however, last week carrot cake popped into my head when there was a work birthday and talk of cream cheese frosting.  (If it has cream cheese frosting I have a tough time passing it up). Since I have trouble with portion sizes I thought what about cupcakes! 
I found the perfect recipe on Cooking Light.  Now foodies out there…..don’t judge on the frosting.  It called for a cup and half of sugar so in the interest of saving a lot of calories I used Jell-O sugar free, fat free vanilla pudding mix and Cool Whip (gasp!) and it came out great.  I don’t eat this stuff every day people, it was a splurge, and I know it contains ingredients I can’t read.
I do wish I had left the mixer out to make the frosting a little smoother but I had already cleaned it up so I whisked it by hand hence the semi-lumpy look below.  I’m not thinking I’ll win any awards on the texture of the frosting but over all these are really tasty. 
Carrot Cupcakes adapted from Cooking Light
Yield: 1 dozen (serving size: 1 cupcake)



Ingredients


Cupcakes:


2/3 cup Turbinado sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 large egg
1 cup finely shredded carrot
1 (8-ounce) can crushed pineapple in juice, well-drained
1 cup white whole wheat flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup golden raisins
 
Directions:

1. Preheat the oven to 350F.  Beat first 4 ingredients at medium speed of a mixer until well-blended. Add carrot and pineapple; beat well.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Stir in raisins.


3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Frosting: (This makes a lot so you will have extra.  I used it as a fruit dip)
 
3 ounces 1/3 less fat cream cheese, softened
1 cup 1% milk
1 (4 serving) package of sugar free, fat free vanilla pudding mix
1 8 ounce tub Cool Whip Light

Directions:

1. Mix the cream cheese, milk and pudding mixture on medium speed until blended. 

2. Gently fold in the Cool Whip.