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Decorated Cupcakes for Party


Vegan Chocolate Cupcakes with Chocolate Frosting

I made a bunch of these as my husband was asked to bring dessert with him to a party at the dean of his new master's program's house. All the kids in the design media arts MFA seem to be vegetarian anyways so I figured there would definitely be some people who would appreciate a vegan dessert as decadent as this.

The recipe is the same as a cake i've posted before. Simply reduce cooking time to 18 minutes for the cupcakes. I used the cupcake papers that have foil on them as well so you can just set them on a cookie sheet and you dont have to have muffin tins.

Here is the recipe:

Vegan Chocolate Cake

• 1 and 2/3 cups natural large-crystal cane sugar
• 2 1/2 cups all-purpose flour
• 1/2 cup oat flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 2/3 cup cocoa powder
• 1 1/2 ounces unsweetened chocolate, chopped (or use good quality chips)
• 1 cup hot brewed coffee (or espresso for a more mocha flavor)
• 1 cup light coconut milk
• 2 tablespoons cider or white wine vinegar
• 1 1/2 teaspoons vanilla extract
• 3/4 cup vegan butter substitute (Earth Balance)

Adjust oven rack to middle position and heat oven to 350 F. Spray two 9-inch round cake pans with nonstick cooking spray; set aside.

Process sugar in a food processor to a fine powder, 30 to 40 seconds. Sift sugar, flours, baking soda and salt into a large bowl, then whisk to combine.

Combine cocoas and chocolate in a large bowl and cover with hot coffee; whisk until smooth.

Combine coconut milk, vinegar and vanilla in large measuring cup. Place vegan butter substitute in a medium bowl. Add coconut milk mixture in two additions, whisking until smooth after each.

Add vegan butter-coconut milk mixture to the chocolate mixture and whisk to combine, then add this mixture to dry ingredients and fold gently with rubber spatula until just incorporated and no streaks of flour remain.

Divide batter evenly between cake pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, switching position of and rotating pans after 12 minutes. Cool cakes in pans on wire rack to room temperature, about 2 hours.

Here is the frosting recipe:

Chocolate Frosting
• 1/2 cup granulated vegan sugar
• 1/4 cup 100% dark cocoa
• 1/4 cup soymilk (any flavor)
• 2 tbsp of non-hydrogenated vegan margarine
• 1 tbsp veg oil
• 1/2 to 1 cup of vegan powdered sugar (not quite a whole cup though)
• dash of salt
• 1/2 tsp vanilla
• OPTIONAL - chocolate and/or coconut shavings

Mix grandulated vegan sugar and dark cocoa in saucepan. Stir in soy milk, oil, salt and margarine and heat to boiling. Continue to boil for 3 minutes, stirring occasionally. Let mixture COOL completely.

After mixture is cool, stir in vanilla. Beat in the powdered vegan sugar a little at a time until desired consistency is reached.

Feel free to add coconut shreds or chocolate shavings sprinkled on top of frosted cake. Sprinkling powdered vegan sugar on top of the chocolate frosted cake is also attractive.

Wait until cupcakes are completely cool to frost them. I used little pastel nonpareils on top that are made with organic sugar and natural food coloring. So awesome. The only problem was, my frosting was too stiff and the nonpareils pretty much just bounced right off.