It's hard finding good chocolate dairy free cupcakes but thanks to aquafaba and a little imagination, we may have found the best one yet.
Course Dessert
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 24cupcakes
Ingredients
3cupsflour
2cupssugar
1/2cupunsweetened cocoa powder
2tspbaking soda
1tspsalt
3/4cupsunfloweroilor canola oil
2tspvanilla extract
2cupswater
9tbspAquafabaequal to 3 eggs
10ozbag of Enjoy Life Semi-Sweet Mini Chipsdairy, nut, & soy free
Instructions
Aquafaba Directions
3 tablespoons unbeaten liquid from Garbanzo beans is equal to 1 egg.
Drain liquid from a can of Garbanzo beans.
I used a hand mixer and blended the bean juice needed for this recipe for about 4 to 5 minutes until the liquid became white and fluffy. The aquafaba cannot be overwhipped, so whip away.
Chocolate Dairy Free Cupcakes Directions
Preheat oven to 350 degrees. Line cupcake pan.
In a large mixing bowl mix flour, sugar, cocoa powder, baking soda and salt until well blended.
Add oil, vanilla, water and the fluffy white Aquafaba to the dry ingredients and mix until the batter is well combined.
Fill 24 cupcake liners two-thirds full with batter.
Sprinkle a few mini chocolate chips to the top of batter prior to cooking to add more chocolaty yumminess.
Bake 20 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean.
Notes
If you prefer mini cupcakes then the baking time will be 9 to 11 minutes. For a 13×9-inch cake then bake for 35-40 minutes.