Vegan Single-Serving Brownie Cupcake Recipe

Feb 14, 2012 @ 1:40 PM
Posted by Lindsay S. Nixon, Special Contributor

Nutrition

Cal/Serving: 171
Daily Value: 9%

Low-Sodium

Fat	5g	7%
Saturated	4g	18%
Carbs	33g	11%
Fiber	5g	18%
Sugars	15g	0%
Protein	4g	7%
Cholesterol	1mg	0%
Sodium	109mg	5%
Calcium	147mg	15%
Magnesium	51mg	13%
Potassium	244mg	7%
Iron	2mg	10%
Zinc	1mg	8%
Vitamin A	16IU	0%
Vitamin C	3mg	6%
Thiamin (B1)	0mg	4%
Riboflavin (B2)	0mg	4%
Niacin (B3)	1mg	5%
Vitamin B6	0mg	3%
Folic Acid (B9)	9µg	2%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	0mg	1%
Vitamin K	1µg	2%
Fatty acids, total monounsaturated	0g	0%
Fatty acids, total polyunsaturated	0g	0%

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Just as good as making a whole batch of brownies but without the leftover temptation! Try this single-serving cupcake on for size; you won't feel guilty afterwards.

INGREDIENTS

Cooking spray, for the muffin cup
2 tablespoons whole-wheat pastry flour
1 tablespoon vegan chocolate chips
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa
Dash of cinnamon
1 tablespoon agave nectar
1 tablespoon unsweetened applesauce
1 teaspoon nondairy milk
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract

DIRECTIONS

Preheat the oven to 350 degrees.

Grease a single muffin cup and set aside. In a bowl, mix the flour, chocolate chips, sugar, cocoa, and cinnamon together. Stir in the agave nectar, applesauce, nondairy milk, baking powder, and vanilla extract until combined. Bake until a toothpick inserted in the center comes out clean, about 15-20 minutes.