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Vegan Chocolate Cupcakes

  • 15servings
  • 20minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB12
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1 cup sugar

  3. 1/4 cup Dutch process cocoa powder

  4. 1 teaspoon baking powder

  5. 1/2 teaspoon baking soda

  6. 1/4 tablespoon salt

  7. pinch ground cinnamon

  8. 1 cup plain (unsweetened) almond milk

  9. 6 tablespoons vegetable oil

  10. 1 tablespoon balsamic vinegar

  11. 1/3 cup virgin coconut oil

  12. 1/4 cup packed light brown sugar

  13. 1 teaspoon vanilla extract

  14. 1/2 cup Dutch process cocoa powder, sifted

  15. 2 cups icing sugar, sifted

  16. 6 tablespoons almond milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350ºF and line muffin cups with 15 paper liners.

  2. Sift the flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon into a large whisking bowl. Add the almond milk, oil, balsamic vinegar and vanilla and whisk well, until the batter is smooth. Spoon the batter into the paper cups (and ice cream scoop makes tidy work of this) and bake the cupcakes for about 20 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cupcakes completely before frosting.

  3. For the frosting, beat the coconut oil and brown sugar well until smooth. Add the vanilla and cocoa powder and beat well. Stir in 1 cup of the icing sugar, beating until smooth and then add the almond milk, followed by the remaining 1 cup of icing sugar, again beating well until smooth and fluffy.

  4. Spread or pipe the frosting onto the cupcakes and chill until ready to serve.

  5. The cupcakes will keep for up to 3 days.

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