Delicious, dark chocolate cupcakes made with cocoa powder, all purpose flour, margarine and granulated sugar are a tart yet sweet treat without eggs or nuts – perfect for cake & cookie baking.
Special diets: Vegetarian | eggs-free | nuts-free |
️Allergens: not vegan | soy | gluten | lactose |
⏱ 37 mins – easy
🍽 30 servings – 247 kcal per serving
| Serving
64g |
Fat
10g |
Sat. fat
2g |
Sodium
195mg |
| Carbs
37g |
Fibers
1g |
Sugars
27g |
Proteins
1g |
INGREDIENTS
- ½ tsp salt
- 1 cup cocoa powder
- 2¾ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp baking powder
- 1½ cup margarine
- 2¼ cups granulated sugar
- ¾ cup applesauce
- 1½ tsp vanilla extract
- ½ cup shortening
- 3½ cups powdered sugar
- ¼ cup soy milk
TOOLS
- 1 oven
- 1 muffin tin
- 1 paper liners
- 3 bowls
- 1 whisk
- 1 spoon
- 1 serving plate
STEPS
Line a muffin tin with paper liners.
Combine 2 cups of water and cocoa powder in a bowl with a whisk.
Put all-purpose flour, baking soda, baking powder, and half a tsp of salt in a bowl. Mix together with a spoon to get a flour mixture.
Combine 1 cup of margarine, granulated sugar, applesauce, and 1.5 tsp of vanilla extract in a bowl with a spoon. Add the all-purpose flour mixture and the chocolate mixture, then mix to get a batter.
Pour the batter into the muffin tin 2/3 full.
Preheat the oven to 350°F for 12-15 minutes.
Put muffin tin in the oven and bake for 25 minutes.
Put shortening and half a cup of margarine in a bowl. Mix well with a spoon. Stir in powdered sugar, vanilla extract, and soymilk to get a cream mixture.
Add the cream mixture to the dark chocolate cupcakes.
It’s ready to be served !
