I absolutely love cupcakes especially if they have anything to do with chocolate. So I recently came up with this great recipe while craving one of these sweet treats and I’m pretty sure they are one of my new favorites! I’m especially happy with how the frosting came out– it is super light and fluffy but also very rich. These taste really nice chilled in the fridge after a couple of hours too.
2 cups flour
1 cup sugar
1 cup almond milk
1/2 cup vegan butter (I like Earth Balance Vegan Sticks)
1/4 cup oil (canola or vegetable oil)
1 tbsp apple cider vinegar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup mini vegan chocolate chips
16 oz confectioners sugar
1/2 cup carob powder
1/2 cup almond milk
1/2 cup vegan butter (room temperature)
Preheat oven to 350. Mix apple cider vinegar and baking soda and let sit. Combine flour, baking powder, and salt. Next cream vegan butter and sugar. Add in oil and blend. Now add in the dry ingredients and blend well. Fold in vegan chocolate chips. Fill cupcake liners about halfway with batter and place in preheated oven. Cook for about 30 minutes or until tops are golden and knife inserted in center comes out clean. Cool thoroughly before frosting.
For the frosting, cream butter with hand mixer. Next add milk, carob powder, and confectioner’s sugar and blend well. Top cooled cupcakes with frosting and sprinkle with chocolate chips.