This recipe is vegan. And it’s O.G.‘s fave. You don’t seem to understand how completely wrong that is. The woman loves to eat dead animals+biproducts more than anyone. Steak. Eggs. Milk. Butter. She can’t get enough. But when I made these for her she asks for them over and over. Sure, she calls them VAYGAN, but whatever.
2 cups all purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup water
3/4 cup vegetable oil
1 teaspoon vanilla
2 Tablespoon coffee
1 cup mini chocolate chips (most chocolate chips aren’t vegan, so if you want to stay true to it, don’t add these, you won’t miss them)
Preheat the oven to 350 degrees. Prep a mini cupcake pan with liners. I like to use the yellow liners whenever I do anything chocolate because it looks like little sunflowers.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in the water, oil, vanilla, coffee and mix well. Can this get any easier?
Stir in the chocolate chips if you are using them.
Pour into the prepped cupcake pan.
Bake for 15 minutes. When they come out of the oven, they will be soft, but don’t worry, they’ll harden up quickly therefore, DON’T OVER BAKE!! Let cool on a wire rack.
These come out not to too sweet or oily, as can be the case with some vegan baking. These are so good you won’t even miss the eggs or butter!