I kind of went off on my own tangent with these guys. As if Vegan Cupcakes Take Over The World wasn’t already ridiculous enough, I added my own spin. Their “basic” chocolate cupcake recipe is quite possibly the greatest, most flavorful, tender, and all-around amazing chocolate cupcake recipe EVER. How do they do it? As for the chocolate buttercream frosting (which is also chocolate frosting perfection), I used the seasonal Chocolate Peppermint Soymilk by VitaSoy when it called for soymilk. To give it more of a peppermint-y flavor it probably could have used some mint extract of some sort. And I added some granules of ground coffee in the frosting as well to give it a little more flavor. Then I topped them with shaved chocolate, cinnamon, and some nutmeg. They turned out quite well. Thank the lord for delicious vegan cupcake recipes. My life would be so dull without them.
“Your Basic Chocolate Cupcake”
1 cup soy milk (I used the VitaSoy here, also)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Preheat oven to 350 degrees and line muffin pan with paper or foil liners.
2. Whisk together soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain.
3. Pour into liners, filling three quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.
“Chocolate Buttercream Frosting”
1/4 cup margarine, softened
1/4 shortening (I prefer organic which has no partially hydrogenated oils)
1/2 cup unsweetened cocoa powder (sifted if there are clumps)
2 & 1/2 cups powdered sugar, sifted
3 tablespoons soy milk (get creative here!)
1 & 1/2 teaspoons pure vanilla extract
1. Cream together margarine and shortening until well combined. Add the cocoa powder and incorporate well. Add the confectioners sugar in about 1/2 cup batches and beat well (to avoid dusting your kitchen), adding a little splash of soymilk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy (about 3 minutes with a hand mixer, 7 minutes if mixing with a fork).
Enjoy! And more vegan cupcakes recipes to come very soon!