Chocolate Obsession CupcakesChocolate Obsession Cupcakes are a really moist cake mixture which keeps well for a few days. These vegan chocolate cupcakes are the cupcakes I make for any special occasion - even though we have no vegans in the family!!
This recipe is so easy to make and the great thing is that the mixture can keep in the fridge for up to two weeks.
I make up a batch (often a double batch) and it is on hand for any unexpected visitors. It is great to bake 10-12 at a time so that there are always fresh cupcakes in the house! 300ml water 150ml vegetable oil 2 tspn vanilla flavor 10ml white vinegar 250g caster sugar 250g plain flour 8g bicarb soda 60g cocoa powder 1. Mix together the water, oil, vanilla and caster sugar until combined and sugar has dissolved. 2. Sift the dry ingredients together and add to wet ingredients. 3. Mix until combined and store in refrigerator overnight. 4. Place cupcake liners in tray. 5. Preheat oven to 160C (325F). 6. Pipe or spoon mixture into cupcake liners. 7. Mini cupcakes bake for 13 minutes, and large cupcakes bake for 23 minutes. I have also added 2 tblspns coffee powder to the water to make a mocha cupcake. The mixture is very runny when first made but thickens on standing overnight in the refrigerator. I have sometimes baked the cupcakes on the same day but I really do think it needs to rest overnight for the best results. These vegan chocolate cup cakes seem to taste even better the day after they are baked.
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