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Naughty but Nice Chocolate Mini Cupcakes

naughty but nice cupcakes

Michelle Riley/The HSUS

Makes 1 to 2 dozen cupcakes.

1/4 cup vegetable oil
3/4 cup organic unbleached sugar
1/4 cup coconut-flavored soy yogurt
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon baking soda
2/3 cup plain, unsweetened soy milk
2 tablespoons lemon juice
1/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/4 cup chopped dried cranberries
1/4 cup coconut flakes

Mix all ingredients. Bake in mini cupcake pans at 350 F (175 C) for 20 minutes.

Chocolate Frosting

2 3-ounce packages of vegan cream cheese
4 cups (approximately 1 pound) unbleached organic sugar
4 squares (1 ounce each) non-dairy chocolate, melted
1/4 cup cocoa
1/2 cup chocolate soy milk
Dash of salt
1 teaspoon vanilla

Mix and frost. Put one tablespoon of frosting on top of each cupcake and top with dried cranberry or a nut.

Recipe courtesy of Cape Wildlife Center volunteer Linda Tucker.

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