© 2009 Mel img_0132

Chocolate Cupcakes with Espresso Buttercream

Always on the lookout for egg-free, dairy free recipes, I came accross this one http://www.chow.com/recipes/10794 and decided to give it a try. WOW! Delicious! So chocolatey and fudgy!!!

 

img_0132

Vegan Chocolate Cupcakes

(adapted from Vegan Cupcakes Take over the World 

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1. Preheat oven to 350°F and line a muffin pan with liners ( I made mini ones!) 

    2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy.

    In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until smooth and no large lumps remain.

    3.Pour into liners, filling 3/4 of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

    And cupcakes need frosting of course! I adapted my vanilla buttercream recipe to create an espresso  flavored buttercream

    Espresso Buttercream Icing

    •  1 cup butter (at room temperature)
    • 3 cups icing sugar
    • 2 tsp freshly brewed espresso (or strong coffee) I used freshly roasted and brewed Costa Rican espresso.

    In the bowl of a stand mixer, combine butter and sugar. Add espresso/coffee. Continue beating until smooth and creamy.

    The recipe makes enough to ice 48 mini cupcakes or 24 regular size. The icing can be stored in the fridge in an airtight container, but allow it to sit at room temperature before using for the best consistency.

     

     

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