For Valentine’s Day: Moist Chocolate Cupcakes with Vegan Buttercream!
Excerpted from: Vegans Know How to Party
OVER 465 VEGANS RECIPES, INCLUDING DESSERTS, APPETIZERS, AND MAIN DISHES
By Chef Nancy Berkoff, RD
Purchase a copy for $25.00 here
Moist Chocolate Cupcakes with Vegan Buttercream
Moist Chocolate Cake
Makes one 9 x 13-inch pan (8 large servings) or 24 cupcakes
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 Tablespoon salt
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
1 Tablespoon vanilla extract
2 Tablespoons white vinegar
2 cups water
Vegetable oil spray
Preheat oven to 350 degrees. Mix the dry ingredients in one bowl and then add the wet ones, and mix until smooth and well combined. Spray pans and pour into a 9 x 13-inch pan or 24 cupcake tins. Bake at 350 degrees for approximately 20-25 minutes (cupcakes) or 50 minutes (9 x 13-inch pan). Test with a toothpick to make sure center is baked. Cool cake and ice with your favorite frosting.
Total Calories Per Serving Cake: 557
Total Fat as % of Daily Value: 31%
Protein: 6 gm
Fat: 20 gm
Carbohydrates: 89 gm
Calcium: 14 mg
Iron: 1 mg
Sodium: 1817 mg
Dietary Fiber: 3 gm
Vegan Buttercream Frosting
Makes 2 cups or 8 servings
1/2 cup softened vegan margarine
1/4 cup soy, rice, or almond milk
3 cups powdered sugar
1-1/2 Tablespoons vanilla extract
Using an electric mixer or in a large bowl with a hand held mixer, place the margarine and milk, and cream them together. Add half of the powdered sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.
Variations:
For a Berry Frosting, add 1/4 cup mashed fresh or frozen berries, such as raspberries, strawberries, or blueberries.
For a Chocolate Frosting, add 1/2 cup cocoa powder or 1/3 cup melted vegan chocolate chips.
For a Coffee Frosting, substitute cold coffee or espresso for the milk in the recipe.
You can also stir in chopped nuts, chopped vegan chocolate, shredded coconut, or chopped fruit into the basic Vanilla Buttercream Frosting recipe to create additional variations.
Total Calories Per Serving (not variations): 278
Total Fat as % of Daily Value: 17%
Protein: <1 gm
Fat: 11 gm
Carbohydrates: 45 gm
Calcium: 11 mg
Iron: <1 mg
Sodium: 95 mg
Dietary Fiber: <1 gm
These tiny desserts must be good for next Monday night. However, I personally prefer to use the avocado butter-cream as the frosting on top. Go check this recipe out.
http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/chocolate-avocado-cupcakes-with-avocado-buttercream-frosting
Hi I tried this recipe tonight and consistency of cake is wonderful but it has a bitter aftertaste. The batter did not taste bitter and I’m certain the proportions are correct. Any thoughts? We slathered extra frosting to mask the bitterness and it almost works but I wouldn’t say they are delicious.
Ok so I’ve consulted others and shared your recipe post. Survey says too much baking soda! Can you suggest an adjusted amount or was this a typo? Otherwise the recipe is great.
Sorry. This was a typo originally. 2 Tablespoons baking soda should be 2 teaspoons baking soda!