Vegan, Oil-Free, Nut-Free
Ok, so we will call these muffins, but let's be honest. They are cupcakes without frosting.
Any excuse to eat a cupcake, right!?
These muffins were made for all the beloved Irish people in my family. The combination of chocolate, coffee, and dark beer makes for such a great flavor. These chocolate stout muffins are so moist and give you cupcake vibes.
Don’t consume alcohol or just don’t want to use it? Sub the beer for another liquid like sparkling water, non-dairy milk, or kombucha.
They are a fun treat for St. Patrick’s Day, so make a batch and toast to yummy chocolate cupcakes muffins!
Ingredients:
Makes 18 muffins
Dry Ingredients
2 cups unbleached flour
¾ cocoa powder
1 tsp baking powder
1 tsp baking soda
Wet Ingredients
1 cup stout or porter
1 cup unsweetened applesauce
½ cup maple syrup
½ cup plain unsweetened non-dairy yogurt
2 flax eggs – 2T flax meal mixed with 6T water or Ener-G Egg replacer
2 tsp vanilla extract
Instructions:
Preheat oven to 350°
Make your flax eggs by combining 2 tablespoons of flax meal with 6 tablespoons of water. Allow to sit for 5-10 minutes until the mixture gels.
Line your muffin tins with cupcake liners.
Combine all of the wet ingredients into a mixing bowl. With an electric mixer or by hand, mix the wet ingredients until combined.
In a separate bowl, combine your dry ingredients. Mixing on low, slowly add in your dry ingredients into the wet ingredients until just combined. Mix until just combined.
Scoop the batter into each muffin cup, so each cup is about ¾ full.
Bake for 20-25 minutes.
Allow to cool in the pan for 10 minutes, then move the muffins to a cooling tray to finish cooling.
The muffins may be stored on the counter but will last the longest in the refrigerator.
This post contains affiliate links. Eat Your Healings makes a small commission on any items purchased through these links. Any earnings help us to create content for the site. More information can be found on the About page.