Rich Chocolate Vegan Cupcake Recipe

rich chocolate vegan cupcake


3 tablespoons vegan margarine, softened
1 1/2 cups unbleached organic sugar
1/4 cup non-dairy yogurt
1/4 cup sweet potato baby food
2/3 cup vegetable oil
1 tablespoon vanilla
1 cup chocolate soy milk (or other non-dairy milk)
1 1/3 cup flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt


Pre-heat oven to 350F.
Cream together margarine and sugar. Add wet ingredients.
In a separate bowl, combine dry ingredients. Add dry mixture to wet mixture and mix well.
Fill muffin tins with batter.
Bake 15-17 min. or until a wooden pick inserted in the batter comes out clean.
Remove from pan and cool completely.
Perfect with Vegan Chocolate Frosting

3 Comments Add yours

  1. marissa says:

    I was watching Cupcake Wars and you were on it. I absolutely loved the way you made them look soooo yummy. You would think they werent vegan. Im just a beginner vegan for my health and appreciate all that Im learning. Keep p the great work. I will be using this site alot. Are the ingred. hard to find?

  2. nastaseda says:

    For some reason (probably my error or my oven) these cupcakes took 45 minutes to bake completely. Once finished, they were AMAZING! Definitly a recipe I will revisit–Hopefully with a shorter cooking time.

  3. yournata says:

    WOW..I must say these were the best cupcakes i’ve had in my life.They were RICH,moist and chocolicious..:)) I’m trying out recepies for my daughter’s first birthday,and i think i will stick to these yumi cupcakes.Thank you for sharing it!!!

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