I absolutely love cupcakes especially if they have anything to do with chocolate. So I recently came up with this great recipe while craving one of these sweet treats and I'm pretty sure they are one of my new favorites! I'm especially happy with how the frosting came out-- it is super light and fluffy but also very rich. These taste really nice chilled in the fridge after a couple of hours too.IngredientsCupcakes2 cups flour1 cup sugar1 cup almond milk1/2 cup vegan butter (I like Earth Balance Vegan Sticks)1/4 cup oil (canola or vegetable oil)1 tbsp apple cider vinegar1 tsp baking soda2 tsp baking powder1/2 tsp salt1/2 cup mini vegan chocolate chips
Frosting16 oz confectioners sugar1/2 cup carob powder1/2 cup almond milk1/2 cup vegan butter (room temperature)
MethodPreheat oven to 350. Mix apple cider vinegar and baking soda and let sit. Combine flour, baking powder, and salt. Next cream vegan butter and sugar. Add in oil and blend. Now add in the dry ingredients and blend well. Fold in vegan chocolate chips. Fill cupcake liners about halfway with batter and place in preheated oven. Cook for about 30 minutes or until tops are golden and knife inserted in center comes out clean. Cool thoroughly before frosting.
For the frosting, cream butter with hand mixer. Next add milk, carob powder, and confectioner's sugar and blend well. Top cooled cupcakes with frosting and sprinkle with chocolate chips.
