Vegan Chocolate Cupcakes & How to Bake With Muffin Liners

by tgiffitness on November 7, 2013

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I love my silicone muffin trays, baking sheets, cake molds, spatulas, etc. If I have a choice between using a silicone tray or a metal one, the silicone tray will win every time. I love how none of my baked goods stick to them. But when you’re making cupcakes for other people, you should really make sure that they are individually wrapped, and that means using muffin liners.

Ugh, muffin liners.

I’ve only used muffin liners a couple of times, mainly because my muffins kept sticking to the liner, making them very difficult to eat. Half the muffin had to be thrown away with the wrapper!

So, I did some research and came up with a few tips to help prevent your baked goods from sticking to your muffin liners.

How to prevent your muffins/cupcakes from sticking to the muffin liner:

  1. Bake your muffins evenly. Be sure to turn your muffin tray 180º half way through baking.
  2. Remove the muffins from the muffin tray 3 to 5 five minutes after removing them from the oven. I like to remove mine immediately, but this could also make your muffins too dry. If you allow the muffins to cool completely in the baking tray, you run the risk of the muffin liners becoming moist and sticking to your baked goods.
  3. Place the muffins on a cooling rack to cool completely
  4. Make sure the muffins have cooled completely before putting them in an air tight container to prevent condensation from forming and causing the muffin liners to stick
  5. If your muffins are still sticking to the wrapper (which they shouldn’t be if you’ve followed steps 1 through 4) place your muffins in a tupperware container with paper towel under and on top of the muffins. Then put the container in the fridge for 24hrs. Hopefully this step isn’t necessary, but it is a good way to store your leftovers to prevent them from getting wet and sticky on top.

Click here to print the recipe

Vegan Chocolate Cupcakes

Wet Ingredients:

  • 3/4 cup Coconut sugar
  • 2 tbs Coconut oil
  • 1/4 cup Avocado
  • 1 + 1/4 cup Water
  • 2 tsp Vanilla extract
  • 1 tbs White Vinegar

Dry Ingredients:

  • 1/2 cup Gluten free all purpose flour
  • 1/2 cup Coconut flour
  • 1/4 cup Brown rice flour
  • 2 tsp Baking Soda
  • Chocolate Icing Ingredients:
  • 2  Ripe Avocados (minus 1/4 cup) that is used in the cupcakes
  • 8 to 10 tbs Coconut sugar
  • 4 tbs Cocoa powder
  • 1 tsp Vanilla extract


  • Preheat oven to 350º F
  • Peel and remove the pits from each avocado
  • Place the avocados in your food processor and blend until smooth. This may take a little work depending on how ripe your avocados are. You may have to scrape the edges of your processor every 30 seconds until it becomes a little creamier.
  • Remove a 1/4 cup of the creamed avocado and place it in the mixing bowl you will be using for your wet ingredients.
  • Set both sections aside.
  • Combine all dry ingredients in a separate mixing bowl and set aside
  • Melt your coconut oil and add it to the 1/4 cup of a creamed avocado. Add the rest of the wet ingredients while continuously mixing.
  • Keep mixing as you slowly add the dry ingredients
  • Line your muffin tray with your cupcake liners
  • Fill each liner 3 quarters full
  • Place muffin tray in the oven and bake for 18 to 20 minutes, turning once half way through.

Icing Directions:

  • Combine all icing ingredients using a food processor or electric beater.
  • Place the icing into a plastic bag
  • Cut one of the corners off the bag and squeeze the icing onto your cupcakes


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