These cupcakes are t0 die for! They are perfectly moist, the frosting is light and fluffy, and you won’t even be able to tell they’re vegan. We recommend topping them with vegan semi-sweet chocolate chips or fresh fruit.
Recipe is adapted from the book Chloe's Vegan Desserts by Chloe Coscarelli.
1 1/2CupsAll-Purpose Flour
1/3CupUnsweetened Cocoa Powder
1/8CupWhite or Apple Cider Vinegar
1/2TbspPure Vanilla Extract
1/2CupNon-hydrogenated vegetable shortening
1 1/2CupsPowdered Sugar
1/2tspPure Vanilla Extract
1 1/2 - 2 1/2TbspNon-dairy milk
Preheat oven to 350 degrees. Lightly grease cupcake tin or use cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. In a separate bowl, whisk together coffee, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
Carefully fill cupcake tin with batter. Bake for 18-20 minutes, or until you can reach a toothpick in and it comes out clean or with only a few crumbs.
Let cupcakes cool completely before frosting them.
Using a hand or stand mixer, beat shortening until smooth.
With mixer running on low, add powdered sugar, vanilla and 1 Tbsp of non-dairy milk at a time, as needed, until frosting reaches spreadable consistency.
Increase speed to high and beat 2 more minutes, until light and fluffy.