Thursday, January 17, 2013

rich, chocolately and vegan chocolate cupcakes

These chocolate cupcakes are rich in flavor, super chocolately and VEGAN to boot!!!

Now I didn't say that they were gluten-free (but I'm going to try that next) nor are they sugar free. But the secret ingredient in this creamy chocolatey frosting will make you think that eating a chocolate cupcake CAN be kinda healthy. Kinda.....

So the secret ingredient to the frosting is avocado. Yep. Avocado. No butter. Just some good Omega fats and some naughty powdered sugar and unsweetened cocoa powder. I know what you're thinking. Avocado and cocoa powder AND powdered sugar? Yuck, right? Nope, it's just the opposite, yummy. Someone tried to turn me onto this ages ago and I too poo-pood the thought of it until I actually tried it. Now I'm convinced that chocolate guacamole is delicious!!! :)

Vegan Chocolate Cupcakes with Vegan Chocolate Frosting
vegan chocolate cake recipe adapted from the book Vegan Cupcakes Take Over The World 
vegan chocolate frosting adapted from babble
makes 12 cupcakes

Preheat oven to 350°F. Line a muffin tin with cupcake liners.

for the chocolate cupcakes
1 cup soy milk ***Coconut milk would be great too!!!***
1 teaspoon apple cider vinegar ***Or white vinegar***
3/4 cup sugar
1/3 cup vegetable oil ***You can also substitute canola or coconut oil*** 
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder 
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

In a small bowl whisk together soy milk and apple cider vinegar. Set aside a few minutes so that the soy milk curdles.

In a large bowl sift together flour, unsweetened cocoa powder, baking soda, baking powder and salt. In another bowl, whisk together oil and sugar. Mix in curdle soy milk and vanilla extract. Add the wet ingredients to the dry ingredients. Whisk to combine. Batter will be VERY runny.

Fill your cupcake liners approximately 3/4 full. I use a scoop so that the batter is distributed equally. Bake for 18 - 20 minutes. Cool completely on a wire rack before frosting. 

for the frosting
2 ripe avocados
1/2 cup or to taste unsweetened cocoa powder - sifted
1/2 - 3/4 cup or to taste powdered sugar - sifted
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

In a bowl of a food processor, blitz your avocados until smooth and creamy. Add 1/4 - 1/3 cup of unsweetened cocoa powder and 1/4 - 1/3 cup powdered sugar. Blitz until combined. Taste and add more cocoa and powdered sugar to your liking. If your avocados are avocado-y you might want to add more powdered sugar. Continue processing until the frosting is fluffy and creamy.

Store frosted cupcakes in the refrigerator and bring to room temperature before eating.

For major chocolatey frosting swirls double the recipe......