Recipe: Chocolate Cupcakes

Recipe: Vegan Chocolate Cupcakes with "Buttercream" Frosting
INGREDIENTS
For cupcakes:
1 1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
5 tbsp vegetable oil (scant 1/3 cup)
1 tbsp white vinegar
1 tsp vanilla extract
1 cup cold water or chocolate milk alternative

For frosting:
1 cup dairy free margarine (or 1/2 margarine & 1/2 shortening, or all shortening)
1 tsp vanilla extract
pinch salt (optional)
3 1/2 to 4 cups powdered sugar
1/2 cup unsweetened cocoa powder
2 – 4 tbsp plain milk alternative

DIRECTIONS
Preheat oven to 350° F. Line a muffin tin with 12 cupcake liners. Set aside.

In a large mixing bowl, sift together dry ingredients: flour through salt.

Make 3 small wells in the flour mixture. Place oil in the first well, vinegar in the second, and vanilla extract in third. You can use the bottom of a measuring cup to make the wells.

Pour water or milk all over, and stir well to combine.

Pour about 1/4 cup batter into each cup. Bake in preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Frosting:
In a large bowl, cream the margarine. Beat in vanilla and salt. Add sugar and cocoa, one cup at a time, beating at low speed until combined. Turn the mixer to medium or high and whip the frosting for about 2 minutes. Mix in milk to thin out to desired consistency.

Allow cupcakes to cool. Place frosting in a thick ziploc bag. Snip of the corner of the bag, pipe frosting from the outside in.

Add decorations as desired.

Makes 12 cupcakes.

~ Recipe: Cathy of Cathy's Kitchen Journey. Published under a CC license. Recipe adapted from a recipe in this book.
~ Photo: Flickr user *CQ*. Published under a CC license. View on Flickr: here.
~ Note: the frosting in the photos contains no chocolate or cocoa ingredients.
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