Vegan Chocolate Cupcakes with Fudgy Chocolate Frosting

 

I am still utterly astounded when I taste delicious food that happens to be vegan.  I’m not knocking veganism (in fact, I would classify myself as vegan probably about 50% of the time these days), but sometimes the meat-free vegan alternatives out there are, in my humble opinion, pretty nasty.  And I’m usually flabbergasted by the amount of additional sugars, fillers, and (basically) junk poured into these alternatives.

And I still have a hard time believing that a cupcake without butter and eggs can taste…well, like a cupcake. I mean, if you’re going to have a cupcake, have a freaking monster of a cupcake…smooth and creamy decadent frosting, light and fluffy cake, filled with chocolate-y awesomeness.

So I offer you a compromise here.  And a testament to the fact that vegan cupcakes can make you want to dance from rooftop to rooftop in gustatory celebration.  The frosting here is to die for.  I didn’t chill mine long enough before piping it, so it was a little messy/runny on the cupcakes…but I liked that…enjoying each little bit that got on my fingers as I ate my cupcake.  And I kept some of the leftover frosting in the fridge to either eat by the spoonful or dip some pretzels in (which I highly recommend.)

 

Vegan Chocolate Cupcakes with Fudgy Chocolate Frosting

Servings: approximately 24 cupcakes

 

Ingredients

For the cupcakes:

2 cups whole wheat pastry flour

1 and 1/2 cups sugar

1 tablespoon cream of tartar

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup vegan chocolate chips

3/4 cup safflower oil

1 and 1/4 cups vanilla soy milk

3/4 cup unsweetened applesauce

1/2 tablespoon vanilla extract

4 ounces unsweetened vegan chocolate, chopped

1 tablespoon apple cider vinegar

For the frosting: (I originally doubled this recipe and ended up with way too much frosting.  Here is an ingredient list to make about 2 cups of frosting.)

7 tablespoons refined coconut oil

1 cup sugar

3/4 cup unsweetened cocoa powder

1/2 cup soy creamer

1/4 teaspoon vanilla extract

1/8 teaspoon salt

 

Instructions

1. For the cupcakes: Preheat the oven to 350 degrees.

2. Line a cupcake pan with the liners of your choice.

3. In a medium bowl, combine the flour, sugar, cream of tartar, baking soda, and salt.

4. Add the vegan chocolate chips, mixing to combine; set aside.

5. In another bowl, whisk together the oil, soy milk, applesauce and vanilla; set aside.

6. In a heatproof bowl set over a pan of simmering water, melt the unsweetened chocolate; stirring until smooth.

7. In the bowl of your standing mixer fitted with the paddle attachment, combine the flour and oil mixtures, mixing until smooth.

8. Slowly add the melted chocolate.

9. Add the vinegar, mixing until thoroughly combined.

10. Divide the batter evenly in your prepared cupcake pan; bake the cupcakes until a tester inserted into the center of a cupcake comes out clean, about 18-20 minutes. Let cool completely before frosting.

11. For the frosting: Melt the coconut oil in a 2- to 3-quart saucepan over medium heat.

12. Stir in the sugar and the cocoa powder.

13. Stirring constantly, add the soy creamer and heat until smooth and heated through, but not boiling.

14. Remove the frosting from the heat and add the vanilla and salt.

15. Set the frosting aside and let cool to room temperature (or chill) until it is of a spreading/piping consistency.

 

Source:  Slightly adapted from Skinny Bitch in the Kitch.