Vegan "Chocolate Bombs"

The outer layer is somewhat crisp (hence the dry look), but the inside is very moist.

The other day, my friends and I were having a sleepover and decided to bake something (like we always do whenever we hang out). We came across a chocolate muffin recipe and it turned out awesomely delicious; it was only after we finished baking that we realized it was vegan! It turned out so...normal, I bet you wouldn’t even be able to tell that it didn’t contain butter, eggs, or milk. 

 

You can cut down the sugar to half the amount or less; we added a little more than half and it still turned out way too sweet. For extra chocolatey-ness, add more cocoa powder and a bit of chocolate chips. We sprinkled chocolate chips as decoration on top of the spooned-out batter before placing them in the oven. They turned out looking like bombs, so we named our muffins, "chocolate bombs!"

 

If you are a vegan or have milk allergies, this recipe is for you!

 

 

Ingredients

• 1 cup sugar
• 1 ½ cups flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 3 tablespoons cocoa powder
• 1 teaspoon vanilla
• 1 tablespoon white vinegar
• 5 tablespoons vegetable oil
• 1 cup cold water

Steps

1. Preheat oven to 350°F.
2. Grease and flour a cupcake pan or use paper cupcake liners.
3. Mix sugar, flour, salt, baking soad and cocoa powder in a large mixing bowl.
4. In a small mixing bowl, combine vanilla, white vinegar, vegetable oil and cold water.
5. Slowly add wet ingredients to the dry, using a wire whisk to beat it until well mixed.
6. Divide batter into the prepared cupcake pan.
7. Bake for 35 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
8. Allow to cool completely.
9. Dust cooled cupcakes with powdered sugar or a cinnamon and sugar combination in lieu of frosting.

Taken from Suite101: Chocolate Cupcake Recipe: Dairy-Free Desert for the Lactose Intollerant | Suite101.com http://suite101.com/article/chocolate-cupcake-recipe-a86936#ixzz22vlQPF7G