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Level
very easy
Prep Time
5 min
Total Time
55 min
Makes
12

Ingredients

1 cup
all-purpose flour
250 mL
1 cup
unsweetened cocoa powder, divided
250 mL
3/4 cup
sugar
175 mL
1 tsp
baking soda
5 mL
1/4 tsp
salt
1 mL
1/2 cup
vegetable oil
125 mL
1 cup
unsweetened almond milk
250 mL
1 tbsp
apple cider vinegar
15 mL
1 tsp
vanilla extract
5 mL
1 cup
icing sugar
250 mL

Directions

Step 1
Preheat oven to 350°F (180°C). Line 12-cup muffin pan with paper liners.
Step 2
In large bowl combine flour, 1/2 cup (125 mL) cocoa powder, sugar, baking soda and salt. In separate bowl, combine vegetable oil, almond milk (soy milk can be substituted), vinegar and vanilla. Pour wet ingredients into dry ingredients; mix until just combined. Divide batter into lined muffin tins. Bake 20 to 25 min., or until a toothpick inserted into centre of a cupcake comes out clean. Transfer cupcakes from pan to cool completely on wire rack, about 20 min.
Step 3
Meanwhile, make icing by sifting icing sugar and remaining 1/2 cup (125 mL) cocoa powder into bowl. Using a whisk, gradually stir in about 1/3 cup (75 mL) water, until icing is smooth and creamy. Spread on cooled cupcakes.

Tip

For chocolate-almond cupcakes, add 1 tsp (5 mL) almond extract to wet batter ingredients, and sprinkle sliced almonds on top of icing.

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Nutrition Facts

Nutrition Description:
Per serving (1 cupcake):
Calories:
240
Fat:
11
Saturated Fat:
1
Carbs:
35
Fibre:
3
Sugar:
23
Cholesterol:
0 mg
Protein:
2
Sodium:
170 mg
Potassium:
0