Vegan Dark Chocolate Cupcakes With Frosting Recipe #285660
This recipe is fantastic and the cupcakes turn out very moist because of the applesauce. My entire family said this was the best vegan food I've ever made for them! Make sure you're using trans fat free margarine like Nucoa or Smart Balance Light from the tubs and vegan sugar products. This recipe can easily be cut in half as well.
30 min | 10 min prep
SERVES 30 , 30 cupcakes
Cake
- 2 cups boiling water
- 1 cup unsweetened cocoa powder
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup margarine, softened
- 2 1/4 cups white sugar
- 3/4 cup applesauce
- 1 1/2 teaspoons vanilla extract
Frosting
- 1/4 cup margarine, melted
- 1/2 cup unsweetened cocoa powder
- 1/3 cup soymilk
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners' sugar
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tin(s) with paper liners.
- In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream margarine and sugar together until light and fluffy. Beat in the applesauce, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Pour mixture into prepared muffin cups, filling each 2/3 full. (If making a cake instead of cupcakes, use 3- 9 inch pans, coated with non-stick spray.).
- Bake in preheated oven for 20 to 25 minutes (or 25-30 mins for a cake). Allow to cool.
- In a large bowl, beat margarine and cocoa together until combined. Add soy milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more soy milk or confectioners' sugar if necessary. Frost cupcakes once they are completely cooled.
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5 stars