Yesterday, my son came home from school and decided that we should make chocolate cupcakes with strawberries. He specifically said, “Mom, you cut up the strawberries and then we will cover them with the chocolate and then make cupcakes.” He is 3 3/4 years old!
So, we made a dozen cupcakes using the vegan chocolate cake formula and added diced strawberries. They are super moist, not too sweet, and that perfectly delicious strawberry chocolate combo. (No frosting necessary!)
Note: we made these right before bed so I promised my son he could have one for breakfast. When he woke up at 6am, he called, “Mom, I want my cupcake to eat in bed!” So, I happily brought him his strawberry cupcake and he ate half. Then he said, “Mom, I want one without strawberries!” Oy!
1 1/2 cups all purpose flour
3 tablespoons cocoa powder
1 teaspoon baking soda
3/4 cup vegan cane sugar
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
1/2 to 1 cup strawberries (depends on the size, 4 to 6, and how strawberry you want these)
Preheat oven to 350. Line cupcake tins with cupcake holders.
Sift the flour and cocoa powder into a mixing bowl. Add the rest of the dry ingredients and mix together with a fork. Add the wet ingredients, and using a hand mixer or a big spoon, mix together until really well blended.
Dice up the strawberries and fold into the batter. Using a ladle, fill up the cupcake holders almost to the top. Bake for 25 minutes. Let cool and have one for breakfast!