Vegan Chocolate Cupcakes

When you think of vegan cupcakes, chocolate immediately comes to mind. And with the three different frostings provided below, you can discover bold new flavor combinations.

The challenge with vegan baking is finding suitable ingredients to replace dairy and eggs. Baking enthusiasts must rely on plant-based products to achieve similar results. Apple cider vinegar is often used in vegan baked goods as a binding and leavening agent, and to obtain the proper texture typically provided by eggs. The end product has no residual taste of vinegar.

Ingredients for 24 cupcakes:
2-1/2 cups unbleached white flour
2 cups granulated sugar
1 cup soy milk
2 tablespoons apple cider vinegar
2/3 cups cocoa powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
2 teaspoons vanilla extract

1) Preheat oven to 350 degrees, and oil a 24-muffin pan with cooking spray.
2) In a bowl mix the soy milk and apple cider vinegar. The mixture will curdle – don’t panic!
3) In another bowl mix flour, sugar, cocoa powder, baking soda, and salt.
4) Add the vegetable oil and vanilla extract to the soy milk mixture. Mix well.
5) Pour the batter into muffin cups and tap the pan gently to release air bubbles.
6) Bake for 30 to 34 minutes. Remove and cool.

Vegan Chocolate Frosting:
Nothing is more decadent than chocolate with more chocolate!

Ingredients:
2 tablespoons soymilk
1/3 cup cocoa powder
½ cup vegan margarine, softened
2 cups powdered icing sugar
1 teaspoon vanilla extract and a pinch of salt

With an electric mixer, cream the sugar and the softened margarine together. Slowly add the vanilla extract, soymilk, cocoa powder, and salt. Mix all the ingredients well until the frosting is light and fluffy. You can add extra soymilk if the frosting is too thick, or some powdered sugar if it is too thin. Spread the frosting on the cooled cupcakes and place in the refrigerator for a quicker set.

Vegan Cream Cheese Frosting:
This is an extra-creamy frosting for those who prefer a lemony flavor.

Ingredients:
1 container of Tofutti Cream Cheese
1/2 cup soy margarine
1-1/2 cups powdered icing sugar
1 tsp vanilla extract
1 tsp lemon juice

Combine the cream cheese and margarine. Slowly add the powdered sugar, then the vanilla and lemon juice. Spread over cooled cupcakes and keep in the refrigerator.

Vegan Creamy Peanut Butter Frosting:
Rich, creamy vegan peanut butter frosting is a perfect match for a vegan chocolate cupcake.

Ingredients:
1 cup creamy peanut butter
1/2 cup vegan margarine
1-1/2 cups powdered icing sugar
1/2 tsp vanilla
2 tablespoons soy milk

Blend together all the ingredients until smooth and creamy, adding soy milk until you have achieved the desired consistency. Spread over cooled cupcakes and enjoy!