Vegan Chocolate Cupcakes with Mocha Espresso Frosting

I made these tonight.

Here's the best vegan chocolate cupcake recipe I've managed to find, from http://www.chow.com/recipes/10794-basic-vegan-chocolate-cupcake.

The recipe only makes about 12 cupcakes, but most of the frosting recipes I've found end up being enough to cover double the batch.... So you may want to consider doubling the cupcake recipe or halving the frosting.  It's sad to see half a mixing bowl full of frosting with no home or purpose in the universe.  Plus, if you're using high quality organics then its also a terrible waste of resources.

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
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, vanilla extract, and other extract, if using, 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 no large lumps remain (a few tiny lumps are OK)
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

 I had no idea apple cider vinegar would make soy milk curdle.  Hmmmm...... But, it does!

These are also delicious without frosting.

Tonight was the first time I ever used this frosting recipe for basic vegan "buttercream" icing.  http://www.veganchef.com/vgnbttrcrm.htm

It didn't get too big or fluffy (use this recipe if that's your goal), even though I whisked it for a good 10 minutes in my Kitchen Aid stand mixer on the highest speed setting.  Maybe it needed more powdered sugar, but I was happy with less. I think it turned out just fine in terms of taste, but texture-wise it was a tad bit goopy.

I used the mocha variation and also added some Heine Brothers espresso grounds for an extra jolt.

• 1/2 cup soy margarine, softened
• 1/4 cup soy milk, rice milk, or other non-dairy milk of choice
• 3 cups Veganized Powdered Sugar
• 1 1/2 t. vanilla 

Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.

• *Note: For a Berry Frosting, add 1/4 cups mashed fresh or frozen berries, such as raspberries, strawberries, or blueberries.
• For a Chocolate Frosting, add 1/2 cups cocoa powder or 1/3 cups melted vegan chocolate chips.
• For a Coffee Frosting, substitute cold coffee or espresso for the soy milk in the recipe.
• For a Mocha Frosting, substitute cold coffee or espresso for the soy milk in the recipe and add 1/4-1/3 cup cocoa powder or 3-4 T. melted vegan chocolate chips.
• You can also stir in chopped nuts, chopped vegan chocolate, shredded coconut, or chopped fruit into the basic Vanilla "Buttercream" Frosting recipe to create additional variations.

Drake really wanted one.  

He started whining about it, then started barking really loud and being all insane.  

He didn't get his way though.  

Crazy dog.