Super Moist Lactose-free Chocolate Cupcakes

OK, I know vegan cupcakes are all over the web and this recipe, which calls for one egg, isn’t even the big “V” (required viewing: this week’s South Park episode which explains BOTH vegans and Broadway shows. Brilliant.) — but this is an easy recipe. Super, super easy. And did I mention only one egg? I only have two eggs left and I might want to eat the other one for breakfast. Forgetting to buy eggs is the mother of invention. Isn’t that how the expression goes?

I based it loosely on this recipe:

http://bakingbites.com/2007/06/easy-chocolate-cupcakes/

I found it by Googling, “Chocolate cupcakes one egg oil” because guess what sports fans? I forgot to buy Earth Balance too. I was only shopping for two solid hours this morning.

I will say this for the recipe, these aren’t necessarily the best cupcakes I’ve ever tasted but they are the moistest mofos. I altered that above recipe quite a bit too. Here is my version:

Moist-A$$ Cupcakes (no lactose)

Ingredients:

1/2 cup unsweetened cocoa
3/4 cup all purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1  egg
1/4 cup “safe” milk (I used lactose-free 2% but coconut milk or hazelnut milk would be tastier!)
1/2 cup lactose-free Green Valley organics vanilla yogurt (but you could just use more “safe” milk here or make  vegan buttermilk with a squirt of citrus plus coconut or other fake milk)
1/4 cup neutral vegetable oil such as canola or sunflower
1 tsp vanilla extract

Preheat your oven to 350 and put muffin papers in your tins — or use no-stick tins. Muffin papers will keep your cupcakes fresh longer so I went this way, since these cupcakes are gifts. I got about 21 cupcakes from this recipe because I filled the cupcake papers less than half way because I need room for frosted tops in my containers.

Mix wet ingredients. Sift together dry and then whisk them both together. Use a big spoon to fill cupcake papers half way (or more, if you like a taller cake — I need shorter ones, see above).

Bake for 15 minutes or until a toothpick comes out mostly clean. They are so moist, they looked sort of liquid when they were fully baked.

Go here for my vegan frosting recipes (one of which is shown adorning the cupcake below — the vegan “buttercream” milk chocolate frosting). They are great together.

Who me? Moist?

 

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About bakingnotwriting

I'm a writer who is always baking! Or a baker who is always writing...No. Other way around.
This entry was posted in Baking, Chocolate, Holiday baking, Lactose-free and tagged , . Bookmark the permalink.

5 Responses to Super Moist Lactose-free Chocolate Cupcakes

  1. ha! all your posts have a great humorous sparkle but this is the first one that made me laugh out loud– more than once.

  2. Thanks! Of course, I mostly baked these to bring to your parents’ house on Sunday! Assuming that is still on?

  3. Nada says:

    I love the ingredient photo. It is so artsy. I also bet those cupcakes were uber delicious (said uber again). Sorry I could not partake. My diet marches on…albeit mostly unsuccessfully.

  4. Since the grandbaby canceled (why are 6-month-olds so flaky?), I froze a bunch of those cupcakes. I know you don’t believe in freezing, but I can assure you, when I pull them out and frost them, they will be delicious again and you won’t know the difference because I won’t tell you!

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