Fudgy Vegan Chocolate Cupcakes
So, the “S”-word might be banned in my household, but the truth is, school is coming, ready or not. This time of year, I always start to look for new inspiration for what I’m going to pack in the Sprout’s lunchbox.
Sunrise Soya to the rescue! They sent me this super cute sample package last week of their new product, Super Squeezies. They are a vegan pudding: soy-based, packaged in a tube. So if your kids are lactose intolerant, have a milk allergy, or if you’re vegan, you can now hop on the ‘things-in-tubes’ bandwagon. They’re great to throw into their lunches: put them in the freezer, and they’ll also help to keep things chilled in your kids’ lunchbox. They come in Strawberry-Banana and Chocolate Fudge, and Mr. Picky 10-yr-old loved them.
Still. You know me. I had to incorporate them into a recipe. I tried a vegan, gluten-free chocolate waffle that was an abject failure, but made a tasty pancake. And then I thought: cupcakes! We all know that pudding added to cake mix makes it more moist and delicious, right? So wouldn’t the same apply to a vegan cupcake?
So I adapted a chocolate vegan cupcake recipe, and this was the result. These cupcakes are fudgy and dense and chocoaltey. They would be great to throw in the lunchbox as well, along side the Super Squeezie.
Vegan Chocolate Cupcakes
(adapted from Oh She Glows)
- 1 c vanilla soy milk
- 1 c sugar
- 1/3 c canola or coconut oil
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla
- 1 Chocolate Fudge Super Squeezie
- 1 1/2 c flour (you could try a gluten-free mix)
- 1/3 c cocoa powder (I use the dutch kind)
- 1 tsp baking soda
- 3/4 tsp salt
- Place all the wet ingredients in a large bowl along with the sugar and beat well for a couple of minutes. Add the Super Squeezie and beat until all incorporated.
- In a second bowl, add the flour, baking soda and salt, and mix well. Sift the cocoa powder into the dry ingredients and mix well. Add the dry ingredients to the wet, a little at a time, mixing in between.
- Scoop into lined muffin tins, and bake at 350 for about 15 minutes, or until a toothpick comes out clean. Allow to cool and ice, or serve with vegan ice cream.