Baking-Chocolate Cupcakes- Vegan Allergy free

      “When you share a cupcake, you share love.”  ~ Unknown Author


Are you a chocolate junkie, I confess I am.  There’s not a single day that goes without having chocolate in
some form.  Screams celebration when there is chocolate and cake.  I truly believe you can win over anyone with these these beautiful looking cupcakes.  Cupcakes with all it’s glory has become a star the past few years, with Cupcake Wars(which i religiously watch) and shops dedicated purely to these sugary goodies..   Why not right, they are portioned out, you think of a flavor, you can make them or find em’ and most of all loved by most.

Summer is almost here and the schools are slowing down..yayyyy for that.  End of the year parties are on full swing.  There’s always a demand for a good cupcake.  But the allergy free ones are requested even more.  When you think  of  Vegan/allergy free muffins,,you squiggle your nose and imagine how could that be good…But believe me, these are moist, flavorful, very decadent and extremely easy to whip up.  Dress em’ up with a good frosting and topping or just garnish with powdered sugar, they taste good any way.


                                                                                          PREHEAT OVEN- 350 degrees
                                                                                                                 Makes 12 muffins
1 1/2 cups  All Purpose Flour                                                                     Bake for 20-22 minutes
1 cup sugar
3 tbsps cocoa powder
1/2 tsp expresso powder(the most important and key ingredient)
1 tsp baking soda
6 tbsp vegetable oil
1 tbsp vinegar
1 tbsp vanilla extract
1/2 tsp salt
1 cup warm water(you could  also add rice milk, soy milk)

1 cup vegan margarine
3 cups confectioners sugar
2 tsp coffee(COLD)
3 tbsp melted chocolate


1.  Sift and Mix all the dry ingredients- APF,sugar,cocoa powder, expresso powder, baking soda and salt.
2 .  Mix Vegetable oil, vanilla extract and Warm water.
3.  Mix in the dry and wet ingredient with a fork(do not beat it)..
4.  Bake at 350 degrees in muffin pan for about 20 to 25 minutes.

Beat Margarine, Sugar, coffee and melted chocolate very well until you get a good whipped cream consistency.
You can store these cupcakes in the fridge, they are supermoist because it has oil in it.  You can make the frosting a day ahead and frost it when you have to take it.
Please do drop me a message if you try these and how did it work for you. Thanks.