Entry #2306, April 17, 2013

Rich dark chocolate cupcakes with creamy vanilla frosting to top it off are a great way to begin and end each day.  These smooth and complimenting flavors that the vegan dark chocolate cupcakes with frosting are a picture perfect delight for you mouth.  Not only do they offer an amazing taste but they are simple to make as well.  So try it out and take a bite!

Vegan Dark Chocolate Cupcakes with Vanilla Frosting 

Vegan dark chocolate cupcakes

Image via: Vegan Yack Attack

Ingredients

Cake

2 cups of Boiling Water
1 cup of Unsweetened Cocoa Powder
2 ¾ cups of All- Purpose Flour
½ teaspoon of Baking Powder
½ teaspoon of salt
1 cup of Margarine, softened
2 ¼ cups of White Sugar
¾ cup of Applesauce
1 ½ teaspoons of Vanilla Extract

Vegan Chocolate Cupcakes with Frosting

Image via: Cupcakes Garden

Frosting

½ cup of Shortening
½ cup of Margarine
3 ½ cups of Powdered Sugar, sifted
1 ½ teaspoons of Vanilla Extract
¼ cup of Soymilk

Directions

1. Preheat the oven to 350 degrees F.  Begin by lining the muffin tin with paper liners (cupcake papers).
2. In a medium bowl, put the cocoa in it and pour the boiling water over it and whisk the combination until it is thoroughly smooth.  Then let the mixture cool.  Sift together in another bowl the flour, baking soda, baking powder and salt; then set it aside.
3. Take out a large bowl, cream the margarine and sugar together until light and fluffy.  Beat in the applesauce, stir in the vanilla.  Add the flour mixture aternatley with the cocoa mixture and fill in the muffin cups with the mixture, pour each 2/3 full.  (If you decide to make a cake instead of cupcakes, use 3-9 inch pan, coated with non-stick spray).
4. Put the cupcakes in the preheated oven and let them bake for 20-25 minutes (or 25-30 minutes for a cake). After the cupcakes are finished baking then take them out and let them cool, one way to tell if they are done is to take a toothpick and pierce it in the center of the cupcake and if comes out clean then the cakes are finished if any residue is on it then it needs more time.
5. For the frosting, beat the shortening and margarine together until it is well combined and fluffy.  Next, add in the sugar and beat the mixture again for about 3 minutes.  Third, add the vanilla and soy milk, then beat for another 5-7 minutes until fluffy.  You can adjust it with more soy milk or confectioners’ sugar if you would like. Once the cupcakes are completely cooled, take the frosting and frost the tops of each cupcake.  Then Enjoy!

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