1 1/2 cups whole wheat flour
1/3 cup + 1 tablespoon cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons liquid stevia
1/2 cup canola oil
1 cup unsweetened nondairy milk (I use almond)
2 teaspoons vanilla extract
2/3 cup unsweetened apple sauce
2 teaspoons apple cider vinegar Frosting:
2/3 cup vegan butter (I use Earth Balance)
2/3 cup vegan cream cheese (I use Tofutti)
2-3 tablespoons cocoa powder
1 1/2 cups powdered sugar
2 heaping tablespoons peanut butter
1. Preheat the oven to 375 degrees F. Mix together all the cupcake ingredients except the apple cider vinegar with a whisk. Line your muffin tin with cupcake liners.
2. Add the vinegar to your batter, mix well, then immediately spoon into your muffin tins. I spooned 3 tablespoons into each tin and it was the perfect amount to make exactly 12 cupcakes. It depends how big/small you like them!
3. Bake cupcakes for 12-18 minutes, or until they test clean with toothpick test. Put them in the fridge to cool completely before you frost them!
4. Mix frosting ingredients until desired consistency. Frost cupcakes.
Source of recipe: Well, after reading over several chocolate cupcake recipes I decided to make my own. I'm not huge on sugar and really big on keeping the cupcakes as healthy as possible, so I don't feel guilty when I chow down 12 of them while I'm a raging. The cupcakes are sugar free! I tried desperately hard to make the frosting sugar free but it was too gooey for my taste so I added powdered sugar until I got the consistency right.