2 1/2 cups all-purpose flour
**see the bottom of the page for gluten-free
alternatives to all-purpose flour**
4 tbsp. cocoa powder
pinch of salt
2 cups confectioners/icing sugar
1/2 cup unsweetened applesauce
1/4 cup hot coffee2 cups cold water
2 tsp. white vinegar
2 tsp. baking soda
1 cup semi-sweet vegan chocolate chips (these are generally made with soy rather than dairy milk)
1. Preheat the oven to 375F. Sift the flour, cocoa, salt and sugar into a large bowl and set aside. In a separate bowl, combine the applesauce, water, vinegar, coffee and baking soda. Add the flour mixture and stir well to combine. Fold in the chocolate chips with a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.
For the frosting:
1/2 cup vegan margarine, softened
2 cups confectioners/icing sugar
1 tbsp. vanilla
2 tbsp. coffee, cooled
1/4 cup cocoa powder
2. Cream the margarine with an electric mixer until light and fluffy. Add in the rest of the ingredients and beat until well combined. Frost each cupcake with a beveled spatula or piping bag.
Makes approximately 12 cupcakes
No comments:
Post a Comment