Chocolate Chocolate Cupcakes

IMG_0606My mom is the planner in our family. Thus, for the celebration of her birthday yesterday, none of us remembered to get her a cake (this isn’t an excuse so much as an explanation…). Luckily, I had my seven and ten-year-old cousins there to help me in the kitchen. Let me repeat: this recipe was easy enough for a seven and ten-year-old. Let?s get to it!

The recipe we used would have been this one from Oh She Glows (one of my favourite vegan food blogger) had we had all of the ingredients. We did not, obviously, so instead this recipe is based on Angela?s. A real shot-gun operation. That said, they turned out beautifully… just like my very forgiving mother…

Ingredients (makes 12 cupcakes):

  • 1 cup non-dairy milk (we used plain almond milk)
  • 1 cup of sugar
  • 1/3 cup extra virgin olive oil
  • 1 tbsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup chocolate chips (I used?President’s Choice Decadent Semi-Sweet – If you’re vegan, just check the?labeling?to make sure it’s dairy-free in your area. A great option is Enjoy Life, which is free from common allergens and GMOs)


  1. Preheat the oven to 350F and line a cupcake tray with cupcake liners (or grease the molds with Earth Balance)
  2. Add the non-dairy milk, oil, sugar, and vanilla to a large bowl. Mix with a fork (like we did) or with an electric mixer for 1-2 minutes.
  3. Sift in the flour, cocoa powder, baking soda, and salt. Mix well until all of the clumps are gone (again, a fork worked fine). Mix in the majority of the chocolate chips.
  4. Fill each cupcake liner about two thirds full. Top off each one with a few chocolate chips. Bake for 22 minutes at 350F. Your cupcakes are ready when a fork can be inserted and comes out clean.


If you?re looking for a nice non-dairy ice cream to accompany these, I recommend a coconut based ice-cream such as Coconut Bliss. If you prefer to top your cupcakes with icing, check out the rest of Angela?s post for her vegan buttercream frosting recipe.


The birthday girl — a lifelong chocoholic — opted to eat her cupcake bare. Happy birthday, mom!

Bonus: the batter is eggless;?Lick the bowl, lick the spoon, lick your fingers. Lick away, my friends.