Last weekend, the Husband and I went to Boston for a short trip to visit our foodie friends/newlyweds, Jon and Ali. Given that they love food as much as we do, most of the weekend’s itinerary revolved around eating! We had brunch at The Friendly Toast, tasted beers at Harpoon Brewery, dinner at B&G Oysters, and another brunch at Buttery. Our friends treated us well! Last but not least, we were able to pick up lunch for the bus ride home at Flour.
I’ve been hearing about Flour throughout the blog world forever. The bakery was made famous nationally by the wonderful pastry chef, Joanne Chang. (Sidenote: I didn’t know until just now that Joanne was an Applied/Math and Econ major at Harvard. Incredible!) Anyway, I’m so glad we got a chance to check it out. Matt picked up a sandwich and jelly-filled donut that looked delicious. You could see the high quality of jelly when he bit into it. I got a salad that was really only a way for me to justify dessert;-) 
There were so many delicious looking desserts to choose from, especially the cookies and brownies. However, when I spotted the giant Low Fat Vegan Chocolate Cupcake, I was really curious. I was no longer on my Vegan Challenge, but I figured if they were selling a vegan cupcake, it had to be good. The cupcake wasn’t good. It was delicious. It was moist and chocolaty and it was all I could do not devour it in 3 seconds flat. I’m not saying it was good for a vegan cupcake, it was good for any cupcake. Moist chocolate cupcakes are hard to come by and this one had me at first bite.
Okay, so in my excitement over the cupcake, I forgot to take a picture. Luckily, I had fallen so in love with it that I immediately went on a hunt to find the recipe. Much to my delight it exists here. As soon as I got a chance to pick up all of the necessary ingredients, the cupcakes were in the oven. That is barely an exaggeration because this is one of the easiest recipes I’ve made in a while! No fancy equipment needed.
I was excited for my first time using the VALRHONA cocoa my parents brought back from Belgium. The good quality cocoa powder has a richness to it that you can’t get from your average cocoa. Additionally, I picked up molasses, which I’ve actually never used before. It smelled a little funny (I expected a syrup aroma) but it seemed to work out okay! Espresso powder is also often used in chocolate baked goods to add a richness to the flavor. I picked up some of that as well.
To get started, pre-heat your oven to 350 degrees and line 18 regular sized muffin tins with cupcake liners. How cute are these Valentine’s Day liners?
Whisk together your dry ingredients: flour, granulated sugar, cocoa, espresso powder, baking soda and salt
Add the chocolate chips and whisk them into the mixture
Set aside
Whisk together all wet ingredients: water, oil, molasses, and vanilla
The mix will look a little like balsamic vinaigrette, don’t be alarmed
Then stir the wet ingredients into the dry, do not overmix
Use an ice cream scoop to fill cupcake liners about halfway (about 1/3 cup of batter per cup)
Bake cupcakes for 8-12 minutes or until a knife comes out clean; allow to cool on a cooling rack
Sprinkle with confectioners’ sugar before serving
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Low Fat Vegan Chocolate Cupcakes
Recipe from V02, created by Joanne Chang
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup cocoa powder (I used about a tablespoon less since the VALRHONA is so rich)
2 teaspoons instant espresso powder (finely ground espresso beans)
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips (dairy-free for vegan)
1 cup cold water
1/4 cup oil canola
2 tablespoons molasses
1 teaspoon vanilla extract
Confectioners’ sugar (optional)
Directions:
Pre-heat oven to 350 degrees and line 18 regular sized muffin tins with cupcake liners
Whisk together dry ingredients: flour, granulated sugar, cocoa, espresso powder, baking soda and salt
Add the chocolate chips and whisk them into the mixture; set aside
Whisk together all wet ingredients: water, oil, molasses, and vanilla
Stir the wet ingredients into the dry, do not overmix
Use an ice cream scoop to fill cupcake liners about halfway (about 1/3 cup of batter per cup)
Bake cupcakes for 8-12 minutes or until a knife comes out clean (do not overbake); allow to cool on a cooling rack
Sprinkle with confectioners’ sugar before serving
Notes:
Do not leave out the chocolate chips, they add a lot in terms of texture and flavor
While these weren’t quite as delicious as the bakery’s cupcakes, they were still very tasty. I overbaked mine probably by a minute or two (12 minutes total) and I think that made a big difference
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Each cupcake comes out to 4 Weight Watchers Points+
Have you eaten your way through a city lately?
I keep looking for another chocolate cupcake recipe to try – definitely adding this to my list. But really… bake for 8-12? That sounds so short. I’m use to at least 15 min. I’m surprised you’ve never used molasses before. Save that bottle and get it handy come next fall! Lots of great recipes call for molasses. :)
I think they baked so quickly because of the low fat content. Good call on the molasses!!
I first visited Flour in October, and it’s amazing. I got two cookies that were each like the size of my face. Valrhona makes incredible cocoa, you have awesome parents. And molasses in chocolate cupcakes? I’m now totally in love with this post.
I loved how big the desserts were! Besides, a cookie is still a cookie;-)
When I lived in Boston, my roommate and I used to go to Flour quite a bit and it was always amazing. I never had their vegan chocolate cupcake..but I can’t imagine that it was anything but mindblowing!
I actually ate my way through Boston 3 weeks ago :) Mikes Pastry, Neptunes Oyster, Post 390, Top of the hub and of course Faneuil Hall (sp*).
Love your valentines day liners! I have a whole bunch that I need to put to use :)
Sounds like I need another excuse to go to Boston:-)
nicely posted!!!!
I also recommend making these as mini-cupcakes if you’ve got the tins for it!
yeah, baking time is short, but no eggs or butter means less cooking time!
enjoy
Thanks! Oh, I’ll definitely be making minis next time, good call.
I’ve never sprinkled cupcakes with powdered sugar before…it looks so pretty! These are awesome :)
Woo-hoo! I like the idea of a low-fat vegan cupcake! I have to try them!
I LOVE FLOUR. I envy your ambition to recreate one of their recipes – bravo, they look delicious!
I’ve never been to Boston, but hopefully that will change soon. Now that I’m in NYC, there’s really no excuse! The brunch menu at Buttery looks amazing. Brunch is my favorite thing to do on the weekends.
The brunch there was awesome- I almost always go with breakfasty food, but I chose the veggie burger instead. It was one of the best I’ve ever had- full of veggies and cashews!
They look great! Can’t go wrong with a chocolate cupcake :).
Those look so delicious, and I love those Valentine cupcake liners! I found some really cute ones at Michael’s recently. Have to find a baking project to fill them . . . maybe this will be the one!
Love that the vegan cupcake was delicious! They look amazing. I adore the understated powdered sugar topping, rather than globs of frosting (not that I’d mind that either though) and yes, those liners are SO CUTE!!
Vegan or not, these sound amazing!!
It sounds like you had so much fun touring the city! My husband and I lived in Boston for five years and it was the best time of our lives. Great, great city and incredible food. I love that Valrhona cocoa powder too, it’s my favorite. Thanks for sharing, Lauren! I know if I still lived in Boston I’d want to be your foodie friend too! :)
Those are the cutest cupcake liners ever and your cupcakes look fantastic! I absolutely love how your cupcakes made that nice dome on the top. It’s hard to get them so perfect.
Sounds like an awesome trip to Boston & these vegan cupcakes look wonderful!
Vegan chocolate cupcakes are mine and W’s favorites-they are so much more dense! May have to steal this recipe from you:)
They look really tasty.
The vegan cupcakes look sooo good. I love how you sprinkled them with powdered sugar and the cupcake liners with the hearts are just too cute!
Oh I love Boston! These cupcakes look absolutely delicious! :)
These were really good, but you know what we would make them better? If they weren’t Vegan…
These were really good, but you know what we would make them better? If they weren’t Vegan…
yummy
Sadly, I have not eaten myself through a city lately. But, my fiancee and I are planning at trip to NOLA this spring where I expect to dig in!
Love those adorable cupcakes!
Such a fantastic cupcake! Despite eggless and butterless, it looks so moist and perfect.
I’ve heard that Valrhona chocolate is the best out there. True?
I plan to eat my way thru Las Vegas in March, Serendipity, The Sugar Factory and Max Brenner’s Chocolate by The Bald Man!
Every time I go home to Baltimore I know exactly where I want to go to get all my favorite flavors! These cupcakes look fantastic, and I’m sure vegans and non-vegans alike would love these. I have a similar recipe to this, but it doesn’t have the molasses. Such a smart touch to add a great depth of flavor! YUM!
I miss this simple chocolate cupcake. I think I’m really not fond of frostings that’s why I love this recipe of yours.
This looks so indulging. If I ever saw this in a store I can’t resist not to buy it for sure. LOL. Or I think it is better to make for myself. I just hope that I will not lose my diet.
I’m glad to hear you had a fun time in Boston because its where I am from! And you hit a bunch of the best places to go!