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Vegan Dark Chocolate Cupcakes: Cupcake Monday

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Vegan Chocolate Cupcakes from Sweetapolita via the TomKat Studio.

Last week, I confessed I’m a chocoholic, and you were all shocked. Okay, no, you weren’t! Today, I’m really excited to share a great recipe courtesy of Rosie from Sweetapolita. This lovely lady is as sweet as her fabulous cake recipes, and she’s definitely my go to recipe resource if I don’t have time to experiment with my own. Plus, her treats are about as gorgeous as can possibly be, so if just the idea of her flavor combinations doesn’t have your mouth watering, the stunning images on her blog are sure to get your reaching for your mixing bowls. Today, we’re going to share the yummy vegan dark chocolate cupcakes she put together. What a great way to start the week! — xo, Maddy

CAKE

  • 275 g/2 cups plain/all-purpose flour
  • 100 g/3/4 cup natural cocoa powder (such as Ghirardelli Unsweetened Cocoa)
  • 2 teaspoons (10 ml) baking soda
  • 1 teaspoon (5 ml) baking powder
  • a pinch of salt
  • 450 ml/1-3/4 cup unsweetened soy milk
  • 2 teaspoons (10 ml) red wine vinegar
  • 320 g/ 1-2/3 cups caster/superfine sugar
  • 320 ml/1-1/4 cups sunflower oil
  • 2 tablespoons (30 ml) vanilla extract

FROSTING

  • 1 cup (227 g/8 oz) Vegan, non-hydrogenated margarine
  • 1 cup (125 g/4 oz) icing sugar (confectioners’ or powdered)
  • 1-1/2 teaspoons (7.5 ml) pure vanilla extract
  • 5 oz (145 g) quality bittersweet or semisweet chocolate, chopped, melted and cooled
  • 1/4 cup (60 ml) almond or soy milk
  • pinch of salt

Instructions

  • Preheat the oven to 160°C (315°F) Gas 4. Put the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. Sift twice.
  • In a separate bowl, whisk together the soy milk, vinegar, sugar, oil and vanilla extract. Pour into the flour mixture and stir until well combined.
  • Spoon the mixture into the prepared cake pan and bake in the preheated oven for 40-55 minutes. A wooden skewer inserted in the middle should come out with almost no crumbs attached, and the middle of the cake, when pressed, should spring back slightly instead of sink. Bake for an additional 5-10 minutes if necessary.
  • Remove from the oven and let cool in the pan for 10 minutes. Slide a table knife all around the edge to loosen the cake, then remove from the pan. Transfer to a wire rack to cool for 1 hour.
  • To create the frosting: In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and margarine and beat on low speed, about 1 minute.
  • Add vanilla and beat on low until well combined. Add the melted & cooled chocolate and beat on medium speed until smooth, about 2 minutes. Add almond milk and salt, and beat on medium speed for another minute.

Images and recipe from Sweetapolita. Cake recipe from Tea with Bea by Bea Vo.

April 29, 2013

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  1. Tina Dahl says:

    WOW…these look fabulous!

  2. Tina Dahl says:

    The instructions are for a cake, but I assume this works for cupcakes?? If you do a cake, what size pan (the instructions don’t say) and if you make cupcakes, how many will this recipe yield?

    • Tina Dahl says:

      Okay, so here are the answers to my questions. These are from Sweetapolita’s web site, so I hope they help you guys with this recipe:

      The Vegan Chocolate Cake recipe from the book (Tea with Bea) is for a 9″ cake, but I decided to make cupcakes–if you opt for cupcakes, baking time is approximately 18-20 minutes (this can vary depending on your oven, but start to check them around 18 minutes). Once removed from oven, carefully remove the cupcakes from the pan to cool on a wire rack.

      Yields 24 cupcakes. You can divide the cake recipe in 1/2 for 12 cupcakes.

      If you do bake the cake in a round pan, rather than cupcakes, you could split the batter into two 9″ round pans, rather than baking one taller 9″ layer that would later need to be split.

  3. Nathalie Mills says:

    So yummy! I’m glad you posted something Vegan! Have you checked out Chloe Coscarelli’s vegan website? She was the first vegan cupcake baker to win on Cupcake Wars! Been following her ever since! She’s amazing! Thanks for this post! I’m going to definitely make these soon!

  4. These look so good! Pinned it to my Yummy Food board!

  5. These are fantastic. My children love them. I have made both the cake and cupcakes . Best chocolate vegan recipe ever!. I made a peppermint icing using Nutellex , a little melted copher , peppermint essence and a little green colour to tint.. The boys went nuts.. Absolutely awesome.. Thanks so much for sharing .
    shell xx

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