Chocolate Cupcakes - Vegan

By tammy1365

Ingredients

• Frosting:
• 1 1/2 cups flour
• 1 1/2 cups cake flour
• 1 1/2 cups unsweetened cocoa powder
• 1 1/4 cups vegan sugar
• 1 tbsp baking soda
• 1 1/2 tsp baking powder
• 1 /2 tsp salt
• 1 tbsp white vinegar
• 2 3/4 cups unsweetened almond milk divided
• 1 cup applesauce
• 1 1/4 cup maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp vanilla extract
• 3 /4 cup coconut oil + more for greasing pans
• 1 can full fat coconut milk
• 1 3/4 cup dairy free chocolate chips
• 3 tbsp coconut oil
• 1.5 tsp vanilla extract
• 3/8 cup unsweetened cocoa powder
• 4 cups powdered sugar*

Details

Adapted from makeitdairyfree.com

Preparation

Step 1

Instructions

Place cupcake liners in 27 regular size cupcake tins. Set aside.

Add all 7 dry ingredients into a sifter and sift into a medium sized bowl. Set aside

Inside a one cup measuring cup, add the 1 tbsp white vinegar. Fill the remaining measuring cup with almond milk until you get to the top of the measuring cup. Let sit for 10 minutes. (This makes the almond buttermilk)

In a large bowl, add the applesauce, maple syrup, apple cider vinegar, vanilla, and almond buttermilk after it has set for 10 minutes. Beat on low speed just until combined.

In a small saucepan, add the remaining 1 3/4 cup almond milk and coconut oil to a small saucepan. Bring to a boil.

While waiting for the almond milk mixture to boil, in 4 parts, mix in the dry ingredients to wet ingredients on low speed. Just until blended. DO NOT OVER MIX.

Once boiling, remove almond mix mixture from heat and pour into chocolate cake bowl. Using a spatula, fold in just until combined, scraping down any mixture if needed.

Let bowl set for 5 minutes.

Preheat oven to 350 degrees.

Fill up cupcake tins 3/4 of the way full.

Bake in oven 15-20 minutes or until toothpick inserted comes out clean.

Remove from oven and place on a cooling rack. Let cool completely in order to frost.

Frosting cupcakes one at a time.

Add any optional toppings – some ideas would be chocolate shavings, fresh berries, coconut flakes, or chopped nuts like walnuts or peanuts.

Frosting:
In a pan, heat up the canned coconut milk (you could also warm in the microwave for 2 minutes)until it starts to simmer. Do not let it boil.

Remove from heat and add the coconut oil and chocolate chips. Stir until the chocolate has completely melted.

Stir in vanilla.

Pour mixture into a bowl and add the cocoa and powdered sugar. Beat on low until incorporated.

Turn the speed up to high and beat for another 3 minutes.

Cover and place in fridge for 6-8 hours or overnight. (*See notes if needed to use right away)

Use as needed. Store in air tight container in fridge for up to 2 weeks.