Low-fat & Vegan Chocolate Cupcakes

The weekend is here and I am thoroughly enjoying being lazy.  It’s very nice to have a weekend where there isn't much going on, it gives me time to bake and cook and spend endless hours on Pinterest.  Basically what I’m trying to say is that my lazy weekend isn't really productive at all! It’s also very cold out today and that makes me just want to stay in and be warm, makes sense right?

I decided to make some low-fat chocolate cupcakes this morning and I’m happy to say that these are also vegan-friendly.  I was going to add a chocolate frosting to them but I left them plain instead, no need for the extra calories and sweetness.  These cupcakes were very easy to make and you don’t need a hand-mixer.  Just grab two bowls, a wooden spoon and whisk and you’re good to go.  These cupcakes are full of rich chocolate flavour and are just perfect left plain. They do taste ‘different’ than a regular cupcake but if you can shake that notion out of your head and just dig in, you’ll realize that these are different in a good way, IN A HEALTHY WAY! Don’t be afraid to let your sweet tooth panic, because your body will be thankful. 

Psst...don't forget to enter my giveaway for Torie & Howard Organic Candies, they are ridiculously delicious :)

Low-fat and Vegan Chocolate Cupcakes

Makes 12 cupcakes

Ingredients:

1 1/2 cups unbleached all-purpose flour

1/2 cup granulated sugar

1/3 cup Dutch-processed cocoa powder

2 teaspoons instant espresso powder (or 1 tablespoon instant coffee powder)

1 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup water

1/4 cup canola oil

1 teaspoon vanilla extract

2 tablespoons unsulfured light or dark molasses

Directions:

1. Preheat oven to 350 degrees, with a rack positioned in the center.  Line standard cupcake tin with 12 paper liners.
2. In a medium bowl, whisk the flour, sugar, cocoa powder, espresso powder, baking soda, and salt together. 
3. Separately, whisk the water, oil, vanilla, and molasses together.
4. Pour the wet ingredients into the dry, and mix together with a wooden spoon until the batter is smooth and combined. 
5. Divide batter into the 12 lined cupcake tins (it will only be filled about halfway up).
6. Bake the cupcakes for approximately 16-18 minutes, or until the cupcake springs back when lightly pressed in the center.
7. Let the cupcakes cool for a few minutes before removing from the tin and cooling completely on wire racks.

* To bake as a 6-inch cake, bake the cake batter in a greased and floured 6-inch cake pan for 50 to 55 minutes.

recipe from Playing with Flour

HAPPY BAKING!

The weekend is here and I am thoroughly enjoying being lazy.  It’s very nice to have a weekend where there isn't much going on, it gives me time to bake and cook and spend endless hours on Pinterest.  Basically what I’m trying to say is that my lazy weekend isn't really productive at all! It’s also very cold out today and that makes me just want to stay in and be warm, makes sense right?

I decided to make some low-fat chocolate cupcakes this morning and I’m happy to say that these are also vegan-friendly.  I was going to add a chocolate frosting to them but I left them plain instead, no need for the extra calories and sweetness.  These cupcakes were very easy to make and you don’t need a hand-mixer.  Just grab two bowls, a wooden spoon and whisk and you’re good to go.  These cupcakes are full of rich chocolate flavour and are just perfect left plain. They do taste ‘different’ than a regular cupcake but if you can shake that notion out of your head and just dig in, you’ll realize that these are different in a good way, IN A HEALTHY WAY! Don’t be afraid to let your sweet tooth panic, because your body will be thankful. 

Psst...don't forget to enter my giveaway for Torie & Howard Organic Candies, they are ridiculously delicious :)

Low-fat and Vegan Chocolate Cupcakes

Makes 12 cupcakes

Ingredients:

1 1/2 cups unbleached all-purpose flour

1/2 cup granulated sugar

1/3 cup Dutch-processed cocoa powder

2 teaspoons instant espresso powder (or 1 tablespoon instant coffee powder)

1 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup water

1/4 cup canola oil

1 teaspoon vanilla extract

2 tablespoons unsulfured light or dark molasses

Directions:

1. Preheat oven to 350 degrees, with a rack positioned in the center.  Line standard cupcake tin with 12 paper liners.
2. In a medium bowl, whisk the flour, sugar, cocoa powder, espresso powder, baking soda, and salt together. 
3. Separately, whisk the water, oil, vanilla, and molasses together.
4. Pour the wet ingredients into the dry, and mix together with a wooden spoon until the batter is smooth and combined. 
5. Divide batter into the 12 lined cupcake tins (it will only be filled about halfway up).
6. Bake the cupcakes for approximately 16-18 minutes, or until the cupcake springs back when lightly pressed in the center.
7. Let the cupcakes cool for a few minutes before removing from the tin and cooling completely on wire racks.

* To bake as a 6-inch cake, bake the cake batter in a greased and floured 6-inch cake pan for 50 to 55 minutes.

recipe from Playing with Flour

HAPPY BAKING!