cupcake recipe?

please help I need a cupcake recipe with chocolate or any kind that is fast and easy!
thanks
- Litsa B

Anyone have a really tasty Easter cupcake recipe?

I’ve been looking everywhere, all over online, and I can’t find any decent looking cupcakes. Anyone have any good recipes? I’m looking for something simple, like a chocolate or vanilla mixture, with some designs on top - no fruit though - kid cousins in the family are very picky

Or if you have cute cookie recipes too, that’d be cool

Thanks in advance!
- Holly GoLightly

Chocolate-Bottom Mini-Vegan Cupcake Recipe

Chocolate-Bottom Cupcakes Filling Ingredients

1 8 oz pkg vegan cream cheese — softened
1/4 c soy yogurt
1/3 c organic unbleached sugar
1/8 t salt
1 c non-dairy chocolate chips

Chocolate-Bottom Cupcakes Batter Ingredients

1 c water
1/3 c vegetable oil
1 tbsp vinegar
1 t vanilla extract
1 1/2 c all-purpose flour
1 c organic unbleached sugar
1/4 c cocoa
1 t baking soda
1 t salt

Chocolate-Bottom Vegan Cupcakes Directions

In a mixing bowl, beat vegan cream cheese, soy yogurt, organic unbleached sugar and salt until smooth.
Stir in chocolate chips; set aside.

Chocolate-Bottom Cupcakes Batter Directions

Combine water, oil, vinegar and vanilla in another mixing bowl.
Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin).
Spoon about 2 t of batter into greased or paper-lined miniature muffin cups.
Top with about 1 t of filling.
Bake at 350 for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.

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Chocolate Mayonnaise Vegan Cupcake Recipe

Chocolate Mayonnaise Vegan Cupcakes Ingredients

3 c Sifted flour
1 1/2 c Organic Unbleached Sugar
1/3 c Cocoa
2 1/4 t Baking powder
1 1/4 t Baking soda
1 1/2 c Vegenaise Mayonnaise
1 1/2 c Water
1 1/2 t Vanilla

Chocolate Mayonnaise Cupcakes Chocolate Frosting Ingredients

T margarine (80% fat is best)
2 oz non-dairy chocolate
2 c organic unbleached sugar
1/8 t Salt
2 T plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients) (or double this amt.) - hot
1/2 t Vanilla
Chopped nuts or nut halves - (optional)

Chocolate Mayonnaise Vegan Cupcakes Directions

Resift flour with organic unbleached sugar, cocoa, baking powder and soda into bowl.
Gradually stir in Vegenaise mayonnaise.
Stir in water and 1 1/2 t vanilla.
Fill 2 dozen greased or paper-lined muffin pans 1/2 full with batter.
Bake at 350F 25 to 30 minutes.
Cool in pans 5 minutes.
Remove from pans and cool on rack.

Chocolate Mayonnaise Cupcakes Frosting Directions

Melt margarine and chocolate in top of double boiler over hot water.
Sift organic unbleached sugar with salt.
Add chocolate mixture and blend.
Beat in enough soy milk to make spreadable.
Beat in 1/2 t vanilla.
Use to frost cupcakes.
Garnish tops with nuts, if desired.

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Chocolate Peanut Butter Vegan Cupcake Recipe

Chocolate Peanut Butter Vegan Cupcakes Ingredients

2 c Bisquick

1/4 c Organic Unbleached Sugar (granulated)
1/4 c soy yogurt

2/3 c Water or plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)

2 T Creamy Peanut Butter

1 oz non-dairy chocolate chips

1 1/2 T margarine (80% fat is best)

1/2 c organic unbleached sugar

1/2 t Vanilla

1 1/2 T Hot water

2/3 c Chopped peanuts

Chocolate Peanut Butter Vegan Cupcakes Directions

Heat oven to 400.
Grease bottoms only of 12 muffin cups, or line with paper baking cups.
Mix baking mix, organic unbleached sugar, soy yogurt, 2/3 c water and the peanut butter; beat vigorously 30 second.
fill muffin c about 2/3 full Bake unitl golden brown, about 15 minutes.
Heat chocolate and margarine over low heat until melted.
Stir in organic unbleached sugar, vanilla and hot water.
Spread about 1 t chocolate glaze over top of each muffin; dip into peanuts.

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Vegan Fudge Cupcake Recipe

Vegan Fudge Cupcakes Ingredients

2/3 c Semi-sweet chocolate chips

6 oz margarine (80% fat is best)

1 1/4 t Vanilla extract
1/4 c apple sauce
1/4 c soy yogurt
2/4 c blended silken tofu

1 1/2 c Organic Unbleached Sugar

1 c All-purpose flour

Filling: 8 oz Cream cheese, softened

1/4 c Organic Unbleached Sugar

1/2 c Non-dairy chocolate chips

Fudge Filled Vegan Cupcakes Directions

Preheat oven to 350 degrees.
Line 30 cupcake tins with paper or foil cupcake liners.
In double boiler, set over medium heat, melt the 2/3 c of chocolate chips, margarine and vanilla.
Stir until smooth.
Remove from heat.
Blend apple sauce, yogurt, and tofu, using a whisk or electric mixer.
Gradually, beat in the organic unbleached sugar until it dissolves.
Gradually, beat in the flour.
Fold in the chocolate mixture.
Fill the cupcake tins 1/3 full with the chocolate batter.
Mash together the vegan cream cheese, organic unbleached sugar and apple sauce, yogurt, and tofu until blended.
Fold in the 1/2 c of chocolate chips.
Drop a heaping teaspoonful of filling into each cupcake.
Cover vegan cream cheese filling with another generous spoonful of batter.
Bake for 25 to 30 minutes.
Let cupcakes cool completelyon a rack before storing in a covered container.

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Merry Cherry Chocolate Vegan Cupcake Recipe

Merry Cherry Chocolate Vegan Cupcakes Ingredients

1 pk Cream cheese, softened (8oz)

1 pk organic unbleached sugar (16 oz)

1 cn Maraschino cherries, drained -(6 oz)

2 c Pecan Halves

24 Prepared chocolate cupcakes, -cooled (2 1/2″)

Merry Cherry Chocolate Vegan Cupcakes Directions

In medium bowl, with electric mixer at medium speed, beat vegan cream cheese until smooth.
Slowly add organic unbleached sugar, beating until smooth and creamy.
Reserve 12 whole cherries; coarsely chop remaining cherries.
Reserve 1 c (about 72) pecan halves; coarsely chop remaining pecan halves.
In small bowl, combine 3/4 c vegan cream cheese frosting, chopped pecans and chopped cherries.
Using the end of a wooden spoon, poke a 1″ deep hole in top of each cupcake.
Spoon about 1 tablespoonful pecan filling in each hole.
Frost the tops of the cupcakes with remaining frosting.
Halve reserved cherries.
Top cupcakes with cherry halves and reserved pecan halves.
Refrigerate until serving time.

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Mock Hostess Vegan Cupcake Recipe

Mock Hostess Vegan Cupcakes Ingredients

1/2 c flour
2 1/2 T cocoa powder
3/4 t baking soda
1/4 t salt
1/2 c organic unbleached sugar
1/2 c water
3 T vegetable oil
1 1/2 t distilled white vinegar
1 t vanilla extract

Mock Hostess Cupcakes Filling Ingredients

1 c vegan whipping cream
6 oz non-dairy white chocolate, finely chopped

Mock Hostess Cupcakes Glaze Ingredients

3 oz non-dairy chocolate, finely chopped
3 T boiling water

Mock Hostess Vegan Cupcakes Directions

Position a rack in the center and preheat oven to 325 F.
Lightly grease twenty-four 1-3/4×3/4 (1-oz) muffin of biscuit cups.
Into a medium bowl, sift together the flour, cocoa, baking soda, and salt.
Mix in the organic unbleached sugar.
Make a well in the center.
Whisk in the water, oil, vinegar, and vanilla.
Blend until smooth.
(The batter will be very thin.)
Spoon the batter into the prepared cups.
Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes.
Cool the cupcakes in the pans on a wire rack for 5 minutes.
Remove the cupcakes from the pans and finish cooling on the rack.

Mock Hostess Cupcakes Filling Directions

In a heavy medium saucepan over medium-high heat, bring the cream to a boil.
Add the white chocolate and remove from heat.
Let the mixture stand briefly, stir until smooth.
Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally.
(To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.)
With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.
Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip.
Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.

Mock Hostess Cupcakes Glaze Directions

Place the chocolate in a small bowl.
Whisk in the boiling water and blend until smooth.
One at a time, dip the top of each cupcake into the warm glaze.
Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet.
Refrigerate the cupcakes for 5 minutes to set the glaze.
Frost with vegan cream cheese.
Serve at room temperature.
Makes 22 to 24 miniature cupcakes.
Notes:
The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.
These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache.

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Prune Chocolate Vegan Cupcake Recipe

Prune Chocolate Vegan Cupcakes Ingredients

1 c silken tofu
2/4 c soy yogurt
1/4 c apple sauce

2 c Flour

1/2 t Salt

1 c Cooked prunes

1 t Vanilla

3/4 c Organic Unbleached Sugar

2 Squares non-dairy chocolate

3 t Baking powder

Prune Chocolate Vegan Cupcakes Directions

Pit prunes and cut in pieces.
Beat yogurt and apple sauce until thick and creamy.
Add to tofu, and organic unbleached sugar.
Mix well.
Sift flour, measure, and sift with baking powder and salt.
Add grated chocolate.
Beat thoroughly.
Add prunes and flavoring.
Mix well.
Pour into well-oiled muffin tins.
Bake in moderate oven (375 F) about 15 minutes.
If desired, use 2 t baking powder and 1/2 t baking soda with 1 1/4 c vegan sour cream (1 pound soft/silken tofu, 4 T lemon juice, 6 T canola oil, 4 t brown rice vinegar, 1 1/2 t salt).

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Chocolate Vegan Cupcake Recipe

Chocolate Vegan Cupcakes Ingredients

1/4 c Vegetable Oil
3/4 c Organic Unbleached Sugar
1/4 c soy yogurt
1 t Vanilla
1/4 t Salt
1/4 t Cinnamon — optional
1 t Baking soda
2/3 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
2 T Lemon juice
1/3 c Unsweetened cocoa powder
1 c All-purpose flour

Chocolate Vegan Cupcakes Directions

Beat oil and organic unbleached sugar with soy yogurt and apple sauce with an electric mixer until smooth.
Beat in vanilla, salt, and baking soda until well blended.
Put soy milk and lemon juice together in c until curdled and pour into batter, beating to blend well.
Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often.
Divide batter equally between 12 paper-lined cupcake wells.
Bake ata 350~ for 25 minutes or until a toothpick inserted comes out clean.
Cool in pan on rack 20 minutese.
Remove to platter to continue cooling.
Frost as desired.

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