So in my last post I confessed that I have spent (cough) have been spending $4 for one…ONE…vegan cupcake at my local bakery. I know. I know! But they are soooo good. So here is a little something about me and many of my closest friends already know this but whenever I find something at a restaurant that I really like I immediately try to dissect the recipe so that I can make it at home and these cupcakes were no exception. The thing is there are soooo many vegan chocolate cupcake recipes out there so I had no clue where to begin. So I sat on it for a couple of months and continued to pay $4 for a cupcake whenever I got a sweet tooth craving. But then I finally gave in and decided to give it a try. I played around with a recipe and came up with this gem. And I have to tell you I was a little unsure because I didn’t know what the outcome would be but I gave one a try and I actually said to myself (out loud), “That is a f***ing delicious cupcake”. Biased? Maybe. But either way I think you should give this recipe a try. Just a heads up, this recipe makes at least 20-24 cupcakes. Had I known I probably would have halved the recipe but I think I’m going to take the leftovers to work and see if anyone can tell they’re vegan. Who am I kidding? They will pretty much eat anything you bring in there but as much as I would like to eat all 20 something cupcakes, I just can’t.
Vegan Chocolate Cupcakes
- 3 cups all-purpose flour
- 2 cups organic sugar
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- Pinch of sea salt
- 1 cup brewed coffee (cooled). You can choose to substitute 1 cup of water instead.
- 1 cup cold water
- ½ cup vegetable oil
- 2 tablespoons white vinegar
- 4 teaspoons vanilla
- Preheat oven to 350 degrees. Line a cupcake pan with cupcake liners.
- In a large bowl sift together flour, sugar, cocoa powder, baking soda and salt.
- In a separate bowl combine oil, coffee, water, vinegar and vinegar.
- Stir wet mixture into the dry mixture until combined.
- Spoon the batter into the cupcake liners, filing them about 2/3 full.
- Bake for about 20 minutes.
- Move to a wire rack to cool completely.
Vegan Buttercream Frosting
- ½ cup vegan buttery spread (room temperature)
- 2 cups vegan powdered sugar, sifted
- 2 tablespoons non-dairy milk (I used Blue Diamond Almond milk)
- 2 teaspoons vanilla
- Pinch of sea salt
- In a stand mixer using the whisk attachment, beat the vegan buttery spread on medium speed until light and fluffy.
- Slowly add the powdered sugar and beat on high speed for 2-3 minutes.
- Add the non-dairy milk, vanilla and salt and beat on high for an additional 5 minutes until light and fluffy.
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