Double Chocolate-Coffee Vegan Cupcakes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These divine darlings come from Jennifer McCann's Vegan Lunchbox - an excellent cookbook altogether, and this recipe quite possibly tops the lot. We modified it slightly to add the coffee kick! Makes a lovely large batch, too. My aunt makes them on special occasions, to great acclaim (and rapid disappearance). They are, I must also say, even more INCREDIBLE with vegan mocha frosting! Ingredients:
3 cups unbleached all-purpose flour |
1/2 cup cocoa powder |
2 teaspoons baking soda |
1 teaspoon salt |
1 cup white sugar |
1 cup packed brown sugar |
1 cup water |
1 cup strong coffee, cooled |
1 cup vegetable oil (light-tasting, like canola or safflower) |
1 tablespoon vanilla extract |
3/4 cup semi-sweet chocolate chips |
Directions:
1. Prepare coffee ahead of time and let cool (or it will melt the chocolate chips!).
2. Combine the dry ingredients (flour to brown sugar) in a large bowl. Add the wet and mix until well-combined and smooth.
3. Preheat oven to 350°F Prepare your muffin tins with liners, or grease them.
4. Now you can choose to: a) add the chocolate chips directly into the batter, or b) save them to sprinkle on top of the filled muffin cups, in lieu of a frosting.
5. Bake 25-30 minutes, or until the toothpick test proves them done.
6. Remove from oven, let cool at least 10 minutes, and frost or enjoy as they are. :).
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