Lenten (Vegetarian) Chocolate Muffins

Lenten (Vegetarian) Chocolate Muffins


  1. flour 1 tbsp. and 2/3 Art. (250 gr)
  2. cocoa powder 2 tbsp with a big slide (20 gr)
  3. baking powder 1/2 tsp without slide (3 gr)
  4. soda 1/2 tsp without slide (3 gr)
  5. water 4/5 st. (200 ml)
  6. vegetable oil 1/5 tbsp. (50 ml)
  7. vinegar 9% 1 tsp
  8. sugar 4 tbsp with a big slide (100 gr)
  9. salt 1/3 tsp (3 gr)
  10. vanillin (or vanilla sugar) as desired (I did not put)
  • Main Ingredients Flour, Cocoa and Chocolate, Sugar
  • Serving 10 Servings


bowl, whisk, spoon, baking tins


Step 2: the dough.

I put flour, cocoa, soda and baking powder in a bowl. I mix them together.

Pour water, vegetable oil, 9% vinegar into another bowl. I put sugar, salt and mix everything well so that they begin to dissolve. If desired, you can add a little vanilla sugar or vanillin here.

Now in a bowl with a liquid mixture, sift the contents of a bowl with a flour mixture. And knead a homogeneous dough. This can be done with a mixer or whisk. The consistency dough should be like a pancake.

Step 3: Baking.

I immediately place the finished dough into molds, filling them in about 2/3 of the volume. And I put the bake in the oven preheated to 180 degrees until tender. I check readiness with a wooden stick. It should come out of the muffins dry, with no trace of dough.

I have an electric oven, the upper and lower heating mode, it has five levels. I put the forms with the test on the second level from the bottom.

In my oven, these muffins are baked for about 25 minutes.

From this amount of dough, I got 10 cupcakes.

I take them out of the molds and let them cool completely.

Step 4: Result.

I did not grease or sprinkle a metal mold, but the cupcake came out of it quite easily.

I sprinkle the finished muffins with powdered sugar.

Cupcakes are tender, airy, aromatic and very tasty.