Vegan Chocolate Cupcakes

These cupcakes turned out so well that even non-vegans LOVED them (and ate most of them).

This recipe came from OhSheGlows.com

Servings: 12 cupcakes

Cupcakes:

Ingredients:

• 1 cup non-dairy milk (I used plain almond milk)
• 1 tbsp apple cider vinegar (or distilled white)
• 1 cup sugar
• 1/3 cup extra virgin olive oil 
• 1 tbsp pure vanilla extract
• 1 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder, sifted 
• 1 tsp baking soda
• 1/4-1/2 tsp cinnamon (I think this totally makes the recipe unique)
• 3/4 tsp kosher salt
• Cinnamon Spiced ‘Buttercream’ Frosting (see below)

Directions:

1. Preheat oven to 350F and line a cupcake pan with cupcake liners.

2. With an electric mixer, beat together the following ingredients in a large bowl (non-dairy milk, apple cider vinegar, sugar, oil, vanilla) for a minute or two.

3. Now sift the dry ingredients (flours, cocoa powder, baking soda, and salt) into the wet. Mix well, until all clumps are gone.

4. Spoon the batter into prepared cupcake pan, about two thirds full for each cupcake. Bake for about 24-26 minutes at 350F, or until the cupcake slowly springs back when pressed with a finger. Transfer to a cooling rack and allow to cool completely before frosting.

Frosting:

Ingredients:

• 3 cups organic icing sugar (confectioners)
• 1/4 cup vegan butter (I use Earth Balance)
• 1 tsp ground cinnamon (or more to taste)
• 1 tsp pure vanilla extract
• 2-4 tbsp non-dairy milk, as needed to achieve desired consistency
• Pinch of kosher salt, optional

Directions:

1. With an electric mixer, whisk the Earth Balance and vanilla until smooth and soft. Add in 2 tbsp of non-dairy milk and mix again.

2. Gradually, add in the icing sugar slowly, adding more milk if necessary. Mix for several minutes until it is light and fluffy. Add in your desired amount of cinnamon and salt to taste. I use a stand mixer and let it mix for about 5 minutes or so. Makes about 1 & 1/4 cup of frosting.