Midnight Snack Double Chocolate Fudge Vegan Cupcakes
If you have roughly 40 minutes to spend in the kitchen, Midnight Snack Double Chocolate Fudge Vegan Cupcakes might be an excellent gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains about 4g of protein, 16g of fat, and a total of 282 calories. For 52 cents per serving, you get a hor d'oeuvre that serves 9. This recipe from kblog.lunchboxbunch.com requires unsweetened cocoa powder, water, coconut oil, and vegan cream cheese. 164 people were glad they tried this recipe. Plenty of people really liked this American dish. With a spoonacular score of 34%, this dish is rather bad. If you like this recipe, you might also like recipes such as Chocolate Fudge Cupcakes filled with Chocolate Fudge Cookie Bar and Marshmallow Meringue Frosting, Double-Chocolate Snack Cake, and Double Chocolate Snack Cake.
Servings: 9
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1/3 cup maple or agave syrup
1/2 tsp apple cider vinegar
1/2 cup applesauce (or 1 small apple + 1 tsp water)
1 1/2 tsp baking powder
1 large banana
2 Tbsp vegan butter (soy free Earth Balance used)
1 1/2 Tbsp virgin coconut oil
1/4 cup raw hazelnuts (or another nut!)
1 cup organic powdered sugar
1 cup rolled oats
pinch of salt
1/3 cup unsweetened high quality cocoa powder
2 Tbsp cocoa powder, unsweetened
1 cup unsweetened shredded coconut
1/8 tsp vanilla extract
2 Tbsp vegan cream cheese
1 1/2-3 tsp water (as needed)
Equipment:
muffin liners
muffin tray
oven
Cooking instruction summary:
Preheat oven to 375 degrees and grease a muffin tin with coconut oil or cooking spray or cupcake liners.
Step by step:
1. Preheat oven to 375 degrees and grease a muffin tin with coconut oil or cooking spray or cupcake liners.
Nutrition Information:
covered percent of daily need
