Triple Chocolate Muffins

[Frosty]

My wee lady made some triple chocolate muffins from the Vegan Lunchbox, and I thought I would share them with you. They're a bit grainy, as was taken on iPhone.

Here is my messy Miss Frosty (picture selected especially for Frank):



And here is the end result:

[PaintedXSkyline]

could we have a recipe?
those look delicious

[Frosty]

That would come in handy, wouldn't it! The recipe is in American Cup format, which is handy for you PxS; but not so much for me and my metric friends I've copied over from a pdf document, so sorry if the formatting is a bit

The cupcakes:

3 cups all-purpose flour

1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup sugar
1 cup packed golden brown sugar
2 cups water
1 cup canola oil

1 tablespoon vanilla

3/4 cup vegan chocolate chips (optional)
Preheat the oven to 350ºF. Spray twenty-four muffin cups with

nonstick spray or line with paper cupcake liners and spray the liners
with nonstick spray. Set aside.
Sift the flour, cocoa powder, baking soda, and salt into a large
mixing bowl. Add the sugar and brown sugar, water, canola oil,
and vanilla. Mix with a handheld beater or stand mixer until well
combined and smooth.
Divide the batter evenly into the twenty-four muffin cups (about

1/4cup batter in each cup—the cupcakes will rise to fill the muffin

cups). Sprinkle the top of each cupcake with some chocolate
chips. Bake for 25 to 30 minutes, until a cake tester or toothpick

inserted into the middle of a cupcake comes out clean.

Remove from the oven and let cool for about 10 minutes. Transfer
the cupcakes to a wire rack to cool completely before frosting
with Chocolate Vegan Buttercream (page 249).

VARIATION: To make a cake instead of cupcakes, divide the batter

between two 9-inch round cake pans that have been sprayed with
nonstick spray. Sprinkle each layer with half the chocolate chips.
Bake at 350ºF for 40 minutes, until a cake tester or toothpick inserted
into the middle comes out clean. Let the cake cool for about
10 minutes, then invert onto a wire rack to cool completely. The

frosting recipe makes the perfect amount to frost the cake.

The Icing/Frosting:
3 cups powdered sugar

1/3 cup cocoa powder
1/2 cup nonhydrogenated margarine
3.5–4 tablespoons rice milk
1.5teaspoons vanilla

Sift together the powdered sugar and cocoa powder into a mediumsize

mixing bowl. Add the margarine, rice milk, and vanilla and

beat well using a handheld mixer until the frosting is smooth.

[PaintedXSkyline]

thank you

I actually typically use metric too, but cups will work

[vercimus]

Lol those hands look delicious

[sunflowerseed]

These look lovely! Am I right in thinking canola oil is just rapeseed and therefore vegetable oil? Just wondering whether I could substitute sunflower oil?

[twinkle]

These look lovely! Am I right in thinking canola oil is just rapeseed and therefore vegetable oil? Just wondering whether I could substitute sunflower oil?

Yes, and yes, although rapeseed oil is a better choice in terms of omega 3 to 6 ratio, if that bothers you.

[Mochi]

they look amazing! and super simple to make too!! thanks for sharing!

[lyndabay06]

Thank you so much for the recipe! I would be honored to try with my children!