Happy National Chocolate Cupcake Day!
I celebrated today by baking chocolate cupcakes from Vegan Cupcakes Take of the World by Isa Chandra Moskowitz and Terry Hope Romero with a friend and her daughter.
Since my friend and her daughter are following a wheat-free lifestyle, we modified the recipe to make them with a combination of brown rice flour and tapioca flour. We also used real butter in the frosting because we are not vegan. The cupcakes really were tender and delicious and not “good for wheat-free” cupcakes, but just plain good cupcakes. We ate plenty of them just to make sure! The frosting was unusual and were weren’t too sure about it when we first made it. The frosting is made with agave nectar, butter, soy milk powder, cocoa powder and vanilla. At the first lick of the beaters, the frosting seemed kind of granular. However, after sitting for an hour while the cupcakes cooled, the granularity disappeared. So, patience pays off in this case.
Here’s the recipe for the cupcakes and frosting with our modifications. Remember if you want to make them vegan, you need to use a replacement for the butter in the frosting and use soy milk in place of the milk in the batter and make sure all your other ingredients are made in a vegan-safe way. As always, if you have any food allergies, double check all your ingredients for possible problems.
Your Basic Chocolate Cupcake (wheat free)
1 cup milk (non-dairy if making vegan)
1 tsp. apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp. vanilla extract
1/2 tsp. almond extract
3/4 cup brown rice flour
1/4 cup tapioca flour
1/3 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup mini-chocolate chips (optional, look for vegan ones if desired)
Preheat the oven to 350°F. Line a muffin pan with paper or foil liners.
Whisk together the milk and the cider vinegar and let sit a few minutes to curdle.
In the meantime, whisk together the dry ingredients in a separate bowl.
Add the sugar, oil and vanilla and almond extracts to the milk mixture and beat until foamy.
Add the dry ingredients to the wet ingredients in two batches and beat until no lumps remain. Stir in the mini chocolate chips if using. The batter will be very soupy.
Pour the batter into the liners, filling 3/4 of the way up. Bake for 18-20 minutes, until a toothpick comes out clean. Transfer to a cooling rack to cool completely.
While the cupcakes are cooling, make the frosting:
Thick Chocolate Fudgey Frostin’
1/2 cup butter, softened at room temperature (non-dairy if making vegan)
1/2 cup agave nectar
2 tsp. vanilla extract
1/3 cup cocoa powder, sifted
1/2 cup soy milk powder (don’t use vanilla or flavored powders with sugar crystals)
Beat the butter and agave nectar at medium speed until smooth. Whisk in the vanilla, then slowly fold in the cocoa powder with a fork. Then use the beaters to beat in the soy milk powder at low speed. If the mixture is too firm, use a little more agave. If it’s too watery, add a small amount of soy milk powder.