Something about Paulyy Episode# 03 on VX2TV.

In this episode Paulyy has been tasked with baking vegan chocolate cupcakes, not to spoil the surprise but it is an epic fail with laughs at each step!


Filmed on: Panasonic G9 and Canon EOS R

Video Editor:

Edited on: Apple iPad Pro with Luma Fusion

Thanks to: for the beautiful set
Watch the behind the scenes from this video shoot here:


Prep Time: 10min ~ Cook Time: 20m ~ Yield: 9-10 cupcakes


3/4 cup water

1/4 cup applesauce or yogurt, such as almond milk yogurt

1/4 cup vegetable or melted coconut oil

2 tsp pure vanilla extract

1 tsp white or cider vinegar

1 cup spelt, white, or bob’s gf flour

1/4 cup unsweetened cocoa powder

2 tbsp Dutch cocoa powder or additional unsweetened

3/4 cup sugar, unrefined if desired

1/2 cup mini chocolate chips, optional

1/2 tsp + 1/8 tsp salt

1/2 tsp baking soda

Preparation Steps

Preheat the oven to 350 F.

Line a cupcake pan with liners.

In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes

Then sift all remaining ingredients in a separate bowl while you wait.

Pour wet into dry, stir just until evenly mixed, and smooth into liners.

Only fill up 2/3 of the way at most, because they rise a lot and you don’t want them to burst and then sink in the middles (although if it happens, just hide it with frosting!).

Bake 20 minutes on the center rack.

Let cool.

These taste even better the next day, and the liners will peel off easily after a day.


*For the additional 2 tbsp cocoa, you can use either Dutch or regular.

I highly recommend Dutch for heightened chocolate flavor.

To find Dutch cocoa, just look for the word “alkali” in the ingredients.

Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.