December 12, 2010

Vegan Chocolate Cupcakes

My good friend Michelle just came back home from 3 months in South America (why do my friends always leave me?!!) and seeing as she is vegan, and hadn't had dessert in so many months, we had her over for American Dinner and vegan cupcakes. I didn't have a complete recipe, seeing as she is the one with 'Vegan Cupcakes Take Over the World', so I pieced something together from my 'Moosewood Desserts' cookbook. It's a take on their Six Minute Chocolate Cake recipe.

These cupcakes are a cinch to make, and incredibly delicious. Andy couldn't get enough of them. They are delicious on their own, but could easily be embellished to make a seasonal cupcake. I pondered putting crushed candy cane on top, but figured I'd go the purist route the first time around. I did decorate with some Pilsbury frosting I had laying around, piping it on to spell out words and silly decorations.
What's in the cupcakes
1 1/2 C unbleached flour
1/3 C cocoa powder
1 tsp baking soda
1/2 tsp salt
1 C sugar
1/2 C vegetable oil
1 C cold water or coffee
2 tsp vanilla extract
2 Tblsp apple cider vinegar

How the cupcakes are made
Preheat oven to 375 degrees. In a large bowl mix together all the dry ingredients, including the sugar, with a whisk. In a small bowl or measuring cup mix together all the rest of the ingredients except for the vinegar. Add wet ingredients to dry ingredients, then mix in vinegar into mixture with a whisk. The vinegar will react with the baking soda to make bubbles and a bit of foam. Spoon batter into cupcake tins lined with paper, filling 2/3 full. Bake for 20 minutes. Cool on rack when done. Prepare glaze as cupcakes bake. Makes 18 cupcakes.

What's in the glaze
4 ounces semi sweet chocolate chips (about 1/4 to 1/3 of a bag)
1/4 C hot water or coffee
1/2 tsp vanilla extract

How the glaze is made
In a double boiler (or a pot of 2 cups boiling water, with a larger metal bowl rested on top) melt chocolate, stirring often until melted and smooth. Remove from heat and stir in water and vanilla until combined and smooth. Spoon glaze over each cupcake (about 1 spoon per cupcake) and using the back of the spoon, spread glaze in a circular motion to cover the cupcake. Place in the refrigerator at least 20 minutes to harden the glaze. If putting crushed candy cane or chocolate chips, or mint UFO's on top, place before putting in fridge. If using frosting to pipe on decoration, do so after glaze is hardened.

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