Thursday, July 12, 2012

Chocolate Cupcake Craving

It was 10pm and Matt and I were playing Scrabble.  I was trying, desperately, to ignore my growing sweet tooth desire when Matt says something like "Man, I wish we had something sweet to eat."  So we decided to pause the game and whip up some cupcakes.   We turned to the trusted Vegan Cupcakes Take Over the World, a fabulous baking resource for the dairy and/or egg free.

 Vegan Chocolate Cupcakes

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350F and line muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
Add the sugar, oil, and vanilla extract to the soy milk mixture and beat till foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Add in two batches to the wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).
Pour into liners, filling three-quarters of the way.
Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
Transfer to cooling rack and let cool completely.

We think these cupcakes were better than previous times we've made them.  They had more rich, chocolatey flavor than we remembered.  I have to possible reasons to attribute this to.  #1 We'd been out of cocoa powder for a while and just kept forgetting to get more.  or #2 We got our bulk cocoa from a different shop so perhaps it was higher quality cocoa.  In any case, the cupcakes were fabulous and didn't last long around the house, especially since Matt made cashew-butter creme frosting to go on top.  Yum!

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