Vegan Chocolate Cupcakes Topped with Brain Food

June 28, 2011


vegan cupcake

Vegan Chocolate Cupcakes

Forgot to mention in yesterday's blog that my doctor weighed me Monday and told me I lost 6 lbs since May 17.

I was pretty surprised since I am smaller anyways and didn't realize I lost that much but the place that I have noticed the most weight loss has been the fat around my stomach and waist. It has disappeared. I guess that is where all the dairy & meat based fats used to go and the place where most women gain weight.

So to celebrate I made the most delicious vegan chocolate cupcakes in the world. These won first place on the Food Network's Cupcake Wars from vegan baker Chloe Corscarelli.

She took a huge risk by presenting her all vegan cupcakes at a non-vegan competition but the judges gave them rave reviews. She was the first vegan to win a Food Network competition. Congratulations Chloe! I topped mine with cacao nibs which are a proven natural food for many things including brain health, cognitive, mood and bliss-enhancement (thanks to the theobromine in pure cacao). Most chocolate you buy has a very small amount of cacao and lots of milk, fat, artificial flavorings etc.

Cacao nibs are the real thing – pure chocolate and a mayan superfood. Vegan or non-vegan – these cupcakes are as delicious as any cupcake I have ever had and super easy! Hope you enjoy these vegan chocolate cupcakes as much as I did.

5 from 1 reviews
Vegan Chocolate Cupcakes
Recipe type: Dessert
Serves: Makes 12 cupcakes
  • 11/2 cups flour
  • 1 cup sugar
  • ⅓ cup unsweetened cocoa powder (I use Navitas organic non-prcoessed pure cacao powder)
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup vegetable oil
  • 2 tbsp distilled white vinegar
  • 2 tsp. vanilla extract
  • 1 cup water
  • ⅔ Cup nonhydrogenated vegetable shortening
  • 2⅔ cup sifted powder sugar
  • 2 tsp vanilla extract
  • about 4 tbsp nondairy milk (such as soy, almond or rice)
  1. Pre-heat oven to 350 degrees - Line a 12-cup muffin pan with cupcake liner
  2. Make cupcakes: In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. In a separate bowl, whisk together 1 cup water, the oil, vinegar and vanilla. Pour wet mixture into dr mixture and his until just combines.
  3. Divide batter amend cupcake cups. Bake until a toothpick inserted into a cupcake comes out clear, 15-20 minutes. Let cupcakes cool completely in pan.
  4. Make Frosting: Using an electric mix, beat shortening, 2⅔ cups powdered sugar and the vanilla together to mix. Beat in nondairy milk 1 tbsp at a time and beat until frosting is smooth and fluffy.
  5. Smooth about 1 tbsp frosting onto each cupcake and top with a combination of chopped walnuts and cacao nibs or a few sliced strawberries.
Chloe likes to cut the tops off cupcakes and set aside. She smoothes about 1 tbsp frosting onto each cupcake and covers with a few strawberries. Replace top, then add a dollop of frosting and a few tiny slices of strawberry. Put remaining 1 tbsp powdered sugar in a fine met strainer and dust cupcakes with sugar. That is a fancier version.


Loving a Vegan Cupcake

As you can see – my Godchild loved his vegan chocolate cupcake


6 thoughts on “Vegan Chocolate Cupcakes Topped with Brain Food

  1. Baked this recipe for my husband’s birthday. He loved them. Perfect recipe. Had to to send photos to my non-vegan friends as they couldn’t believe this recipe worked. Thank you so much!

    1. Thanks for sharing Mary and for being part of our healthy community. So glad you guys enjoyed them and happy Birthday to your hubby!

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