Vegan Dark Chocolate Cupcakes With Frosting
This recipe is fantastic and the cupcakes turn out very moist because of the applesauce. My entire family raved about them! You don't have to be a vegan to enjoy these, these are also ideal for those with egg or dairy allergies. Make sure you're using trans fat free margarine like Nucoa or Earth Balance (both vegan). This recipe can easily be cut in half as well. (Update: I changed the frosting recipe due to inconsistent results. The new one is much better, in my opinion. Recipe from Vegan Cupcakes Take Over The World).
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READY IN: 30mins
SERVES: 30
YIELD: 30 cupcakes
UNITS: US
INGREDIENTS
NutritionCake
- 2cups boiling water
- 1cup unsweetened cocoa powder
- 2 3⁄4cups all-purpose flour
- 2teaspoons baking soda
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon salt
- 1
- 2 1⁄4cups white sugar
- 3⁄4cup applesauce
- 1 1⁄2teaspoons vanilla extract
Frosting
- 1⁄2cup shortening
- 1⁄2cup margarine
- 3 1⁄2
- 1 1⁄2teaspoons vanilla extract
- 1⁄4cup soymilk
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DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tin(s) with paper liners.
- In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream margarine and sugar together until light and fluffy. Beat in the applesauce, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Pour mixture into prepared muffin cups, filling each 2/3 full. (If making a cake instead of cupcakes, use 3- 9 inch pans, coated with non-stick spray.).
- Bake in preheated oven for 20 to 25 minutes (or 25-30 mins for a cake). Allow to cool.
- Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Adjust with more soy milk or confectioners' sugar if necessary. Frost cupcakes once they are completely cooled.
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