It seemed like a chocolate day so I made some chocolate cupcakes for absolutely no reason at all

  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: 24 mini cupcakes
  • ½ cup expeller pressed canola oil
  • ½ cup brown sugar
  • ½ cup evaporated cane juice sugar
  • ½ cup plain soymilk
  • ½ cup unsweetened applesauce
  • ½ cup brewed coffee
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum-free baking powder
  • 2 teaspoons egg re-placer
  • 1/8 teaspoon salt
  • 1 ½ cups baking flour
  • 6 Tablespoons unsweetened cocoa powder
  • Chocolate Fudge Icing:
  • ¼ cup Earth Balance Margarine
  • ¾ cups Powdered Sugar
  • ¼ cup Unsweetened Cocoa Powder
  • ½ T Soymilk
  • 1/2 teaspoon Vanilla Extract

Preheat oven to 350*F. Place 12 cupcake tins in a cupcake tray or 24 mini cupcakes.


Add oil, sugar, applesauce, soymilk, cold coffee and vanilla extract in a bowl. Combine until all ingredients are well integrated.


Whisk flour, unsweetened cocoa powder, baking soda, baking powder, salt,
& egg re-placer powder.


Gradually Add Dry ingredients to Wet ingredients and mix together until combined, but remember do not over mix or your cake with be tough and dry. Set aside.


Bake cake for 20 minutes until a cake tester comes out clean. Cool cupcakes for 30 minutes
before icing. If you are baking mini cupcakes, prepare trays for 24 cupcakes and bake for approx.
10 minutes.


Icing: Soften earth balance margarine in a bowl. Beat together margarine and powdered sugar. Then
beat in cocoa powder. Add soymilk and vanilla extract

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