Vegan Chocolate Cupcakes with Chocolate Frosting
- 2 cups all-purpose flour
- 2/3 cup natural unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 ounces natural unsweetened chocolate, finely chopped (about 1/4 cup)
- 2 cups plain, unsweetened soy or rice milk
- 2 teaspoons cider vinegar
- 2 sticks (8 ounces) unsalted, nonhydrogenated margarine, at room temperature
- 1 cup packed dark brown sugar
- 2/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 8 ounces vegan bittersweet chocolate, finely chopped (about 1 2/3 cups)
- 2 sticks (8 ounces) unsalted nonhydrogenated margarine, at room temperature
- 1 1/3 cups powdered sugar, sifted
- 1/8 teaspoon fine salt
- 1/4 cup natural unsweetened cocoa powder
- 3 tablespoons soy or rice milk
- 1 1/2 teaspoons vanilla extract
- This recipe is vegan (some ingredients require vegan-safe brands)
- Condiments
- Cider vinegar (2 teaspoons)
Nonhydrogenated margarine, unsalted (4 sticks)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (1 teaspoon)
- Baking soda (1 1/2 teaspoons)
- Bittersweet chocolate, vegan (8 ounces)
- Brown sugar, packed dark (1 cup)
- Chocolate, natural unsweetened (2 ounces)
- Cocoa powder, natural unsweetened (1 cup)
- Granulated sugar (2/3 cup)
- Powdered sugar (1 1/3 cups)
- Salt, fine (5/8 teaspoon)
- Vanilla (1 1/2 tablespoon)
- Refrigerated
- Soy or rice milk, plain unsweetened (2 cups)
- Soy or rice milk (3 tablespoons)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published March 16, 2011 (1 year ago).
33 people saved this recipe.
