Itty Bitty Chocolate Cupcakes

Recipe by
Total Time:
60-70 minutes
Serves:30 pieces
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 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

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