For the record, these are the best cupcakes we have ever made. It must have been all the love we put into them!
Vegan Chocolate Cupcakes with Mocha FrostingRecipe by Post Punk Kitchen1 cup almond milk (or your favorite non-dairy milk)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular (or a mix of both)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 F.Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract and mix well.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Put liners in cupcake pan. Pour in the batter and bake for 16-18 minutes, until a toothpick inserted through the center comes out clean.Chocolate Buttercream Frosting from Vegan Cupcakes Take Over the World
Ingredients1/4 cup margarine, softened1/4 shortening1/2 cup unsweetened cocoa powder, sifted21/2 cups powdered sugar, sifted3 Tbs soymilk1 1/2 tsp pure vanilla extract
DirectionsCream margarine and shortening together. Mix in cocoa powder. Add powdered sugar 1/2 cup at a time with a tablespoon of soymilk after each 1/2 is added. When everything is combined, add vanilla and beat until fluffy.
