Hey, vegans! I made you something.
Something pretty great, actually.
Like, so great they sort of make me want to give up animal products.
Wait. Is bacon an animal product? Never mind, then.
But seriously, make these. Even if you’re not vegan. They’re super easy and yummy. They’re sort of dense and fudgey…in a good way.
Also, you’re welcome, vegans.
Vegan Chocolate Cupcakes
Recipe from Pastry Affair
Makes 12 cupcakes
1 1/2 cups flour
3/4 cups sugar
3 tablespoons cocoa powder
2 teaspoons espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
1/4 cup vegetable oil
1 cup water
3/4 cup special dark chocolate chips
1/2 cup coconut milk, shaken VERY well before measuring
To make the cupcakes: Preheat the oven to 350 degrees and line a cupcake tin with liners. Set aside.
In a medium bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking soda, and salt. Add the vanilla, vinegar, oil, and water. Using a spatula, mix until smooth.
Fill the liners about 3/4 full and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the tin for a few minutes, then remove to a wire rack to cool completely.
To make the frosting: Place the chocolate chips into a mixing bowl and set aside. On medium-high heat, bring the coconut milk to a boil (again- VERY important that you shake the can of coconut milk very well to mix it all up. It separates in the can and if all you get is the coconut water, it won’t whip properly). Stir often to keep the milk from scorching.
Pour the milk over the chocolate, making sure all the chocolate is covered by the milk. Allow to sit for several minutes before stirring to allow the chocolate to melt. Allow the mixture to set on the counter until it cools completely.
Once completely cooled (this may take 20-40 minutes), beat the mixture for several minutes until it incorporates and gets light and fluffy. Place in a pastry bag and pipe onto the cupcakes.