Chocolate Fudge Cupcakes (Dairy and Egg Free)

Everybody, and I mean EVERYBODY loves this recipe for Chocolate fudge cake.
I've passed it on to numerous family members, all to the great delight of the people they're baking them for.
I myself got it from a friend who lived in Kenya, which I've adapted to be suitable for vegans. I've never had a problem with egg replacer before and this one turned out equally as well.

Normally I make one big cake, but with the change in the recipe to make it Vegan, I went with cupcakes just in case they didn't turn out right. It also made it easier to give a single cupcake to people to try instead of a slice of cake which some have to be in the mood for.
I am very happy to say that the small change in the recipe (removing eggs for an egg replacement) worked fantastic and it tastes just as moist and scrumptious as ever!

If you'd prefer to make a large cake instead of cupcakes then grease and flour a large round tin and pour your mixture in to it, baking time will be longer, around 25-30 minutes. And make sure to poke the center with a toothpick or small knife til it comes out clean.

Pre-heat oven to 180c / gas 6

Ingredients

Because this is an American recipe the measurements are in cups, I know not everyone uses them so I've also added grams.

• 2 cups plain flour (280g)
• 1 3/4 cups sugar (400g)
• 3/4 cups cocoa (100g
• 3/4 cup water (170ml)
• 3/4 cup vegetable oil (170ml)
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 1/2 tsp baking powder

Mix all these ingredients together in a large bowl. The texture will be a sticky-ish blob.

In a separate bowl, mix these ingredients together

• 1/2 cup water (170ml)
• 3 Ogran egg replacement or equivalent ( or 3 eggs if non vegan)
• 1 tsp vanilla essence 

Add this to the main ingredients and mix with a hand mixer or electric whisk (you can do it by hand, just a bit quicker this way).

Put your cupcake cases into muffin trays and spoon cake mixture into cases 3/4 full.

Place your trays into the oven and bake for 10-12 minutes, poking with a toothpick til they come out clean.

Leave to cool in trays then remove and put on cooling rack.

I iced mine using Betty Crocker Chocolate fudge icing. Chocolatey heaven!