Vegan Dark Chocolate Cupcakes with Buttercream Frosting

When my son was a little guy, we used to meet up with friends, at a pretty outdoor mall.  On the way there, we would make a quick detour to Sprinkles cupcakes.  Oh, they were lovely, ginormous, and I am sure bursting with butters, oils, eggs, and all of the good stuff that makes you “not so ready” for bikini season.  I could only eat one, because they were so damn huge.  Ok, so I could totally finish one, and easily go for 2 more, but that is not really normal, and frowned upon in public.  I have a thing for cupcakes, and wished that there was something as tasty as Vegan Dark Chocolate Cupcakes with Buttercream Frosting when I went to a cupcake place, because I would have been all up on it!

Well, now that I am a bit more health conscious, I try to make things as healthy as possible.  Certain things are inevitable, and just need to have a little bit of naughty in them…what can a little white flour and sugar hurt?  I at least like to try to balance it out with something a bit more healthy, then I don’t feel too hard on myself.  It cancels out the bad ingredient, right?

These magnificent little cupcakes are so full of chocolaty flavor, and so creamy, that nobody will be able to tell that they are vegan.  Not that there is anything wrong with that!  Vegan Dark Chocolate Cupcakes with Buttercream Frosting

Vegan Dark Chocolate Cupcakes with Buttercream Frosting

Ingredients

  • CHOCOLATE CAKE MIX:
  • 3/4 cup soy milk
  • 3/4 teaspoon apple cider vinegar
  • 1 cup white flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup melted cocoa oil
  • 1/4 cup warm water
  • CHOCOLATE BUTTERCREAM:
  • 1 cup vegan butter or Margarine
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips
  • 3 cups powdered sugar

Instructions

  1. Preheat the oven to 350 degrees (F)
  2. Line the muffin tin with liners, and set aside
  3. In a medium bowl add the soy milk and apple cider vinegar. Mix together and set aside for 5 minutes to allow the milk to curdle. Soy milk works best vs. other plant based milks to curdle.
  4. In a large bowl combine cocoa powder, flour, baking soda, baking powder, and salt.
  5. In the soy milk mixture, add coconut oil, water, and granulated sugar and whisk.
  6. Pour wet ingredients into the dry and gently fold to combine.
  7. Fill the cupcake holders 1/2-3/4 of the way full and bake for about 20 minutes. Make sure to double check with a toothpick.
  8. Remove from oven and let cool, before adding the frosting.
  9. FORTHE BUTTERCREAM:
  10. Place the chocolate chips in a medium bowl, over a saucepan with water on medium heat. You may also place in a microwave. Stir until chips are melted.
  11. With a stand mixer, cream the butter on high for 3 minutes.
  12. Add powdered sugar and vanilla extra and beat for another 5 minutes,
  13. ON a low speed, gently add the chocolate and increase the speed to high and mix for another 2-3 minutes.
  14. The time increments are important for the frosting to reach the desired consistency.
  15. Place the frosting a zip lock baggie, and cut the tip off of the corner to pipe the frosting onto the cupcake.
http://lettuceeatveggies.com/vegan-dark-chocolate-cupcakes-buttercream-frosting/

*adapted from My Darling Vegan*

 

 

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