Vegan Chocolate Cupcakes Recipe
Recipe By Martha Stewart-5
This frosting keeps well at room temperature for a few hours, however if it starts to get too warm or you are not eating the cupcakes right away, place them in the refrigerator.
3.8
29 Rating -
Rate
Vegdiet
1hr 45minstotal
25minsPrep
1hr 45m.total
25m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Chocolate Cupcakes Recipe
- 0.13 cup All purpose flour
- 0.03 cup Unsweetened dutch process cocoa powder
- 0.08 teaspoon Baking soda
- 1/25 teaspoon Coarse salt
- 0.08 cup Granulated sugar
- 1/25 cup Coconut oil, measured in liquid form
- 0.08 tablespoon Instant espresso powder
- 0.08 cup Unsweetened almond milk, room temperature
- 0.08 teaspoon Pure vanilla extract
- 0.17 tablespoon Cider vinegar
- 0.08 vegan frosting
Nutrition
value
value
203
calories per serving
14 g Fat3 g Protein16 g Carbs3 g FiberOther
Current Totals
- Fat14g
- Protein3g
- Carbs16g
- Fiber3g
MacroNutrients
- Carbs16g
- Protein3g
- Fiber3g
Fats
- Fat14g
Vitamins & Minerals
- Calcium33mg
- Iron1mg
- Vitamin A33mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B913mcg
- Vitamin B12< 1mcg
- Vitamin C< 1mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium45mg
- Manganese< 1mg
- Phosphorus76mg
- Selenium3mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-5