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Itty Bitty Chocolate Cupcakes Recipe

Itty Bitty Chocolate Cupcakes is a popular American Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
American Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
30 pieces
Rated 5 based on 100 votes


  • 1 cup Almond Milk (can use soy)
  • 1 tsp Vinegar
  • 3/4 cup turbinado Sugar (can use regular Sugar)
  • 1/3 cup canola or other flavorless vegetable oil
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • A pinch of salt
  • For icing:
  • 4 tbsp - vegan Butter (like earth balance, softened to room temperature)
  • 4 tbsp - vegan Cream cheese (like tofutti's better-n-Cream cheese, also at room temperature)
  • 1 cup - powdered Sugar
  • How to Make Itty Bitty Chocolate Cupcakes:

    1. In a bowl, mix the almond milk and vinegar and set aside for a few minutes until it curdles.
    2. Add the sugar, oil, vanilla extract and beat together until it turns frothy.
    3. In another bowl, sift together the flour, baking soda, baking powder, cocoa powder and salt.
    4. Add the cocoa-flour mixture to the wet ingredients in two batches, mixing well until the mixture is fairly smooth. Don't overbeat.
    5. Line a muffin pan with paper liners. Pour the batter into each liner, about 3/4 full.
    6. Bake in a preheated 350-degree oven for 18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
    7. Cool on a rack for about 10 minutes. Then unmold and place them on the rack until thoroughly cooled.
    8. Using a handheld or stand mixer, beat together the cream cheese and butter in a bowl.
    9. Add the sugar and beat until mixed together. If you use less sugar, your icing will be a bit runny.
    10. Place a tiny dollop of icing in the center of each cupcake.
    11. Recipe courtesy: Holy Cow Vegan


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