joyeux cuisine

a blog about good food, family, friends, and life.

vegan chocolate cupcakes.

on September 25, 2012

This post should also be called the “I’m sorry we skipped orchestra 2 weeks before the concert to go see the CSO in Millennium Park” Cupcakes. That seemed a little to much though.

I’ve been looking for a dairy and egg free cupcake recipe all summer and haven’t been able to find one that doesn’t use really weird ingredients. I finally found one and it is amazing!! Seriously. So stinking good. Thanks to Google, Pinterest, and a lot of time I found this recipe on Oh She Glows! and let me tell you. It’s the best. It doesn’t even taste like the dairy and egg are missing. I made these a couple weeks ago for the orchestra bake-off we had (and I totally won).

This chocolate cake is amazing. It’s really rich and moist which is the best kind of chocolate cake. It’s a pretty foolproof mix. Just dump and combine. Love it. I made 2 batches of these in about an hour. It’s super simple and super delicious. Two of my favorite things.

These bake up really nicely. Make sure you let them cool and then you get to top them with an amazingly delicious, fluffy almond “butter cream” frosting. Seriously guys, it’s amazing. And it gives such a great flavor to the chocolate. There’s a nice balance between them. (And if you just want to eat the frosting with a spoon I will not judge you…I might have had some for breakfast this morning. Normal.)

Look at how amazing those look. I will warn you, because these are dairy and egg free you need to get a few special ingredients; non-dairy milk (I used Vanilla Almond Milk) and dairy and lactose free butter (I got a tub of spreadable and it worked out). But you can also make these with normal dairy milk and butter and I’m sure it will be just as delicious.

Make some cupcakes, give them all away, download the new Mumford and Sons album, enjoy your day.

Vegan Chocolate Cupcakes

from Oh She Glows!

makes 12 cupcakes

1 cup non-dairy milk

1 cup sugar

1/3 cup canola oil

1 Tablespoon apple cider vinegar

1 Tablespoon vanilla extract

1/2 teaspoon almond extract

1 and 1/2 cups flour

1/3 cup cocoa powder

1 teaspoon baking soda

3/4 teaspoons salt

Preheat the oven to 350 degrees. Line a cupcake tin with paper liners and set aside. In a medium sized bowl beat milk, sugar, oil, vinegar, and extracts until well mixed. Sift in the flour, cocoa powder, baking soda, and salt and mix until combined, about 2-3 minutes. Spoon into the cupcake liners filling about 2/3 of the way full. Bake for 20-23 minutes until the tops of the cupcakes bounce back if you touch them. Cool in the pan for 3-5 minutes and then remove and cool completely on a wire rack. When cool frost the cupcakes.

Almond “Butter Cream” Frosting

1/2 cup dairy and lactose free butter, softened (I used Earth Balance spreadable, but if you can find sticks I’d recommend that)

1 teaspoon almond extract

2 Tablespoons non-dairy milk

3 cups powdered sugar

In a bowl with an electric mixer beat the butter until creamy. Add in the almond extract and non-dairy milk and mix until combined. Add the powdered sugar 1 cup at a time and mix well in between additions, scraping down the sides of the bowl as necessary. When all the powdered sugar has been added mix for about 3-4 minutes to make sure that everything is well combined. Pipe onto cooled cupcakes. Eat extra with a spoon…I mean, if you want.

One response to “vegan chocolate cupcakes.

  1. trialsinfood says:

    looks yummy and sounds amazing! i can see why they won the bake-off!

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