As I write this post, I can hear the sounds of spring which get louder and more abundant with each passing day (except for when we get a random snowstorm). Needless to say, I am super happy. Being in university, spring is a bittersweet time because it means finals (aka over 50 pages worth of writing to do in the span of 3 weeks plus regular course work... or for Riley, 5 paintings/art pieces in the same span of time). Anyway, enough with the complaining! These cupcakes help me to enjoy some time away from the books and computer which is much needed and might even become a source of procrastination. Shhh... don't tell!
Vegan Chocolate Cupcakes with Mocha Frosting Recipe by Post Punk Kitchen
1 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.
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.
Vegan Mocha Frosting2 cups powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons unsalted butter or buttery spread, such as Earth Balance, at room temperature
1/4 cup hot (120 degrees Farenheit) strongly brewed espresso or coffee
Pinch of salt
In a medium bowl, beat all ingredients except coffee with an electric mixer on low speed until blended. Add coffee gradually until frosting reaches desired consistency. Spread each cupcake with frosting.
