I know. I know. Terrible picture. I didn't have a ton of time to take a good picture since I was busy with setting up the shower and decorating. I'll have to take a better picture of these the next time I make them!
Hopefully you all follow me on Facebook! If you do, then you know that I hinted (or sort of flat out said) that I was working on a new chocolate cupcake recipe! I also uploaded a picture of my garden I started that looked a little like chocolate cupcakes, but was really just dirt. The mind sometime plays dirty tricks doesn't it? One second you think you're getting a picture of yummy cupcakes, the next second you find out it's dirt. So I'm sorry about that!
The first couple times I made these they were a little too wet for my liking, so I fooled around with the measurements and oven temp until they came out just right! If you look at the ingredients and you notice that there's coffee in here, don't worry! These aren't coffee flavored cupcakes (note to self: make chocolate coffee cupcakes). I learned from Ina Garten that adding a little coffee to chocolate dishes brings out the flavor of the chocolate. I'm pretty sure she's dead on since everyone who tried these said they were amazing! My sister even said they were "bomb", which is a good thing. I was so nervous serving them at my friend's baby shower! It was my first time serving a vegan dessert to all of my friends (and some strangers!) and luckily they all loved them! I also served my Perfect Vanilla Cupcakes which went over really well too!
Makes 16-18 cupcakes
- 1 1/3 cup all purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 3/4 cup cocoa
- 3/4 tsp instant coffee (not coffee grounds, but instant coffee)
- 1 1/2 cups sugar
- 3 tbsp melted margarine
- 1/2 cup unsweetened smooth applesauce
- 3/4 tsp vanilla
- 1 cup non-dairy milk
- 1 tsp apple cider vinegar
Preheat the oven to 350F.
Sift together the flour, baking soda, baking powder, cocoa, instant coffee, and sugar.
Blend together the melted margarine, applesauce, vanilla, and vinegar with a hand mixer. Add the dry ingredients to the wet mixture in 3 batches, alternating with the non-dairy milk.
Put cupcake liners in your cupcake pan and spray with a non-stick cooking spray. Fill the liners 2/3 of the way full and bake for 15-17 minutes until a toothpick inserted into the middle comes out clean!
Buttercream Frosting Ingredients:
- 1/2 cup vegan shortening
- 1/2 cup margarine
- 3 1/2 cups sifted powdered sugar
- 1 1/2 tsp vanilla
- 1/4 cup non-dairy milk
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.