this was my first attempt at vegan chocolate cupcakes. they came out GREAT.
i used a recipe from ppk for chocolate cake, and spooned the batter into cupcake tins.
what you need:
3/4 cup whole wheat pastry flour ( i used regular WW flour)
1 cup all purp unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup good cocoa powder
1/2 teaspoon salt
1 cup plain soymilk
1/2 cup canola oil
1 1/2 cups pure maple syrup
1 teaspoon apple cider vinegar
2 teaspoons vanilla
what you do:
Preheat oven to 350 F.
sift flours, baking soda/powder and salt.
in a saucepan, heat the soymilk on low-medium heat. when it is slightly bubbling, add the cocoa powder and wisk well until it is dissolved. remove from heat.
combine the other liquid ingredients in a bowl and whisk well. add the cocoa mixture and combine. add the wet ingredients to the dry.
pour batter into prepared pan (or in my case, cupcake tins with little cupcake cups) , bake at 350 F for 25 minutes (for cupcakes – 15 mins) until a toothpick or butter knife comes out clean. let cool completely and frost with your favorite frosting.
the frosting/ganache was really easy to make: i took about 1/4 cup of chocolate chips and put them in a sauce pan over low heat. I added a 2 glugs of vanilla soy milk and stirred, letting the chocolate chips melt. voila! frosting.
i frosted the cupcakes and topped them off with coconut flakes. these came out really, really good. very simple….just a classic, fluffy chocolate cupcake. these would probably be great with chocolate chips added into the batter, but even without them they were delicious!