Vegan Brownie Cupcakes

4.7 from 3 reviews

Vegan Brownie Cupcakes

I had mentioned about vegan brownie cupcakes in my previous post and here I’m with the recipe. Actually 2 weeks back it was my son’s turn to provide snacks for his classmates in preschool and I was wondering what to bake from the humungous collection of eggless recipes I have now. Since I’m hosting this event, I decided to bake something using flax seed meal. I wanted to bake something simple, which appeals children and that can be easily packed. I had borrowed “The Joy of Vegan Baking” book from the library and this brownie recipe (the author has actually adapted the recipe from Sinfully Vegan) caught my eye. Do you know the reason? It does not have any added fat like butter/oil etc. Applesauce is replaced for fat in the recipe. I’m aware of the fact that unsweetened applesauce can be used as an egg substitute as well as a fat substitute, but I have tried neither. So I was determined to try this recipe because I will be baking something healthy and who doesn’t like brownies, leave alone preschoolers.

If you have baked brownies before you would know that it takes a long time to cool and then you have to cut it. I wanted to bake 35 brownies and the recipe mentioned that it would yield 8-9 brownies, so I would have to bake 4-5 batches, take into account the cooling time, packing etc, which would consume a considerable amount of time. Then only I remembered what I had read a long time back in a magazine. One of the readers had mentioned that she baked brownies in a muffin tin and they came out very well. I decided to try it and I’m so glad that I tried it because it’s such a wonderful/neat idea. I think I’ll be baking brownies only in a muffin tin henceforth. Moreover the serving size is also increased to 12 from 8, using a muffin pan instead of a regular baking dish. So I had to bake only 3 batches.

Vegan Brownie Cupcakes Recipe
4.7 from 3 reviews
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Prep time: 15 Mins
Cook time: 23 Mins + Cooling Mins
Yields: 12 Cupcakes
Vegan Brownie CupcakesA very simple recipe to bake healthy vegan brownies. But let me assure that it tastes like the regular brownies which are loaded with fat.
Ingredients:
  • 1 And 1/2 Cups Granulated Sugar Or Sweetener (I Used Regular Sugar)
  • 3/4 Cup Unsweetened Applesauce (I Used Nature’s Promise Organic Applesauce)
  • 2 Tablespoons Water
  • 2 Teaspoons Flax Seed Powder
  • 1/2 Cup Water
  • 2 Teaspoons Vanilla Extract (I Used Trader Joes Pure Vanilla Flavor Alcohol Free)
  • 1 And 1/3 Cups All Purpose Flour
  • 3/4 Cup Cocoa (I Used Hershey’s)
  • 1 Cup Vegan Chocolate Chips (But I Used The Regular Nestle Ones)
  • 1 Cup Optional Chopped Walnuts (I Omitted)
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
Procedure:
  1. Preheat oven to 350F/180C for 15 minutes.
  2. Coat an 8×8 inch square baking dish with nonstick cooking spray. If you choose to bake brownie cupcakes, line a 12 muffin tin with muffin liners or coat with nonstick cooking spray itself.
  3. In a medium size bowl, stir together sugar, applesauce and 2 tablespoons water.
  4. Either mix flax seed meal with 1/2 cup water in a small cup or blend it in a blender.
  5. Add the flax seed mixture and vanilla to the applesauce mixture and combine well.
  6. In another small bowl, combine flour, cocoa, baking powder, salt, chocolate chips and walnuts (if using).
  7. Add the wet ingredients to the flour mixture.
  8. Stir just to combine, do not overmix.
  9. Pour into prepare pan. If using a muffin tin, fill each mould 3/4ths full. The given measurement is perfect for 12 muffins, so divide the batter accordingly, which is around 3-4 tablespoons of batter in each cup.
  10. The time given in the original recipe for baking in a brownie pan is 40 minutes for chewy brownies and 45-47 minutes for cake like brownies. But since I used a muffin tin to bake brownies, mine was done exactly at 23 minutes.
  11. Once the cupcakes are out of the oven, leave it in the tin for 2 minutes and then transfer to a wire cooling rack for the brownie cupcakes to cool completely.
Taste:
  1. As for the taste, it was AWESOME. You can never guess that these are healthy brownies. They were so moist. I was not able to get the feedback from the children, but one of the teachers told me that it tasted very good and the children really enjoyed it.
My Notes:
  1. While buying applesauce, check thoroughly the ingredients list. Some brands have very large amount of high fructose corn syrup, which increases the sugar content to 25gms per serving. I think unsweetened applesauce is available only in organic brands. The Nature’s Promise brand is made only with organic apples and water. It does not have any additional sweeteners, so 1/2 cup serving has only 9gms sugar which is actually from the apples.
  2. I used muffin liners to line the tin, which made the clean up also very easy. Another advantage of using muffin tins is, they cool in no time.
  3. These brownie cupcakes taste better the next day of baking.

This is my entry for the following events:

1. Aparna’s Sweet Celebrations.
2. DK’s AWED – American.


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Ratings and Reviews (3)

Vegan Brownie Cupcakes
3 star: 0
2 star: 0
1 star: 0

40 Responses to “Vegan Brownie Cupcakes”

  1. renu says:

    Hello!
    I can’t tell you how wonderful, tasty, damn good looking my cupcakes came out. Till date I could only bake a cheesecake, this was my very first time baking something else. Thank you so much!

    You’re welcome Renu. I am so happy for you that your baking experiment has turned out great.

  2. Carole says:

    Hi,

    I would love to make these for my daughter’s birthday but she cannot have gluten, so wheat flour is out of the question and as well she cannot have spelt flour or barley flour. What kind of flour can I use?? HELP!!

    Hi Carole, I do not bake gluten free so I have very limited knowledge about this. I think I have seen some gluten free flour mix in a bulk store or somewhere. Have you tried that before? I googled and found something. See if it is of any use.
    http://www.ellenskitchen.com/faqs/glutfree.html
    http://www.celiac.com/articles/655/1/Multi-Blend-Gluten-Free-Flour-Wendy-Warks-Gluten-Free-Flour-Mix/Page1.html

  3. Anusha Ravichandran says:

    Hi Madhu..

    If I add flax seeds powder 2 tsp should I still add the 1/2 cup of water? Also will the consistency of the dough be the same if its cupcake or brownie?

    Anusha the 2 tsp of flax seed powder is to replace 2 eggs and 1/4 cup of water for each egg. The consistency will remain the same but if you bake it as brownies it is going to take twice as much as time as baking them as cupcakes; about 35-40 minutes minimum.

  4. rani says:

    hi how are you?i am so loving your recipes. it’s very very good thank you very much for that. i have one Question for you one my friend is wondering if your can please show us how to make a cheesecake. she loves cheesecake bu, the thing is that it has a eggs in it so she can’t eat.
    thanks.

    I’m fine Rani, thank you. Cheesecake has been in my list for quite sometime now but couldn’t get to it until now. I’ll see what I can do Rani.

  5. nk says:

    Can I use whole wheat flour for this recipe? If so, how much?

    • Madhuram says:

      If you haven’t baked with whole wheat flour or used to the taste of whole wheat flour in baked goods, I would suggest using half whole wheat flour and half all purpose flour. Plain whole wheat flour “DOES NOT” taste good in all recipes and especially in cake recipes. If you still want to use it, try finding white whole wheat flour or whole wheat pastry flour. Bulk Barn has whole wheat pastry flour (its called soft wheat flour) or try the organic aisles of grocery stores/Whole Foods etc. Also you should be careful while preparing batter with whole wheat flour because over mixing whill toughen the cake/cookies.

  6. nk says:

    Thanks!
    If I am substituting whole wheat pastry flour for all purpose, is it the same quantity?

  7. Tiffani says:

    These will be a favorite of mine I think forever. My bf doesnt care for cocoa so I make these whenever I have to have my private chocolate fix. So healthy and delicious. If I were a cupcake this is what I’d be! :)

  8. On a Quest for Great Vegan Brownies says:

    These brownie cupcakes have the best overall taste and texture experience of any vegan brownies I’ve yet made, and I’ve been searching for quite a while now. I also love how they’re low-fat, virtually no-fat. My only critique is that they stuck to the cupcake wrappers a lot; I couldn’t pull the wrappers off without tearing into the cupcake. I think I overcooked mine a little, so that might have something to do with it. I’ll definitely be trying to make these again, though maybe without the cupcake paper.

    • Madhuram says:

      Low fat muffins/cupcakes do tend to stick to the paper liners. So you have got to spray the liners generously with non-stick cooking spray or wait until next day for the wrappers to come off easily. But I’m glad that you liked the taste and texture.

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