Mini Milk Chocolate Cupcakes with Buttercream Frosting

Vegan Milk Chocolate Cupcakes with Buttercream Frosting

These cupcakes are SUPER MOIST and FLUFFY! I am so glad I decided to make these little cupcakes for our Super Bowl party. They were fool proof and delicious! Everyone kept going back for ‘just one more.’ I confess I am generally not a fan of cupcakes.. or cake.. or pancakes.. I feel like they just taste like dense, mushy, white flour and sugar. I also don’t normally bake much, because all the exact measuring frustrates me. This recipe is based on  a common cake recipe you might have seen floating around the internet called Wacky Cake or Crazy cake. It’s a recipe stemming from the Great Depression when people couldn’t afford milk and eggs. I can honestly say, as someone who is picky about cake, this way is better! I say milk chocolate because these had a very light and creamy chocolate flavor, not dark at all, a few drops or red food coloring and these would make great red velvet cupcakes.

Mini Milk Chocolate Cupcakes with Buttercream Frosting

makes approx. 18 mini cupcakes

1 1/2 cups all purpose flour

1 cup organic sugar

1/4 cup cocoa powder

1/2 tsp salt

1 tsp baking soda

1 tsp vanilla

1 tbs white vinegar

1/3 cup grapeseed oil

1 cup almond milk

Preheat oven to 350 degrees.

Using a fine mesh sieve or flour sifter, sift all the dry ingredients together into a big bowl. (if you don’t have a mesh sieve, that’s ok, just stir everything together and try to crush up the bigger clumps of cocoa)

Mix them around until they are thoroughly combined.

Next add all the wet ingredients and whisk until well combined.

line a mini muffin pan with paper liners and pour the batter in 2/3 of the way.

bake for 12 minutes, or until a toothpick inserted comes out moist but clean. (I found that they were absolutely PERFECT at exactly 12 minutes.)

Cool cupcakes COMPLETELY before frosting (or the frosting will melt right off)

 

Buttercream Frosting

1/4 cup room temp earth balance

2 cups powdered sugar

1 tsp vanilla extract

2 tsp almond milk

2 tbs cocoa powder, sifted, for dusting

In a deep bowl, combine the earth balance, powdered sugar, and vanilla thoroughly, I used my stand mixer to do this (and was also working with  a double recipe which made it easier.) After you have beat the mixture to death and it still is not a frosting consistency, add the almond milk in 1 tsp at a time. This transformed the mixture from dry crumbles into luscious frosting almost instantly, so a little goes a long way. I found a cheap piping bag at the grocery store, which made frosting the cupcakes a breeze, but you can always just spread it on with a butter knife. Carefully sprinkle a small dusting of cocoa powder onto each frosted cupcake. After sitting out for a few hours, the frosting got this crystallized texture on top, making it more like icing, I loved it. But if you want it to stay like fluffy frosting or you want to store these, I would recommend refrigerating, due to the earth balance.

Even if you eat 5 of these right away, it’s really like you only ate one regular size cupcake, so go ahead and indulge!

 

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