Sinfully Delightful Vegan Chocolate Cupcakes With Secret Ingredi Recipes

VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE MOUSSE TOPPING

Steps:

• For cupcakes: Preheat oven to 350F and put your cupcakes liners in your muffin pan.
• Whisk together the soy milk and vinegar in a bowl, giving it a few minutes to curdle before proceeding.
• Add the sugar, oil, vanilla to the curdled soy milk and beat until a little frothy.
• In a separate bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet in 2 batches, mixing until no large lumps remain.
• Fill the muffin liners about 3/4 fill. I use an ice cream scoop so that they are sure to be uniform in size.
• Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool for about 10 minutes in the pan, and then remove from pan and put on a cooling rack until completely cooled.
• For the Mousse topping: Put the tofu, soy milk, maple syrup and vanilla in a blender; puree until completely smooth.
• Melt the chocolate, either in a double boiler or carefully in a microwave. If you use a microwave, be careful so as to not burn the chocolate. Let the melted chocolate cool for about 5 minutes.
• Add the chocolate to the tofu in the blender and blend until combined.
• Put the mousse into a covered container and chill for at least an hour.
• When the cupcakes are completely cooled, use a large decorating tip on a pastry bag, and put a mountain of mousse on each cupcake.

SINFULLY DELIGHTFUL VEGAN CHOCOLATE CUPCAKES WITH SECRET INGREDI

Steps:

• Sift the flour, cocoa, baking soda, and salt together in a bowl.
• Microwave the flax and water together to make "eggs"-- about 30 seconds to 1 minute for it to get a sticky egg-like consistency.
• Cut the avocado into chunks, this make mixing easier.
• Combine the avocado, oil, and sugars in another bowl with an electric mixer until fully combined and kinda pale.
• Add the "flax eggs" to the mix, beating well and scraping the sides of the bowl along the way. When it is nice and fluffy, beat in the vanilla.
• On a slower speed, gradually add the dry ingredients, alternating with the coconut milk, until both are used up and the batter is this lovely fudgy consistency.
• Using a large spoon or ice cream scoop, one scoop per paper, fill 12 muffin papers halfway.
• Bake at 350F for 9-10 minutes or until a cake tester comes out clean.

VEGAN CHOCOLATE CUPCAKES WITH VEGAN VANILLA FROSTING!

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
• Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
• In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
• Add in two batches to thewet ingredients, beating until no large lumps remain.
• Pour into lined cupcakes filling about 3/4 full.
• For the frosting: mix margarine, soy milk, and vanilla.
• Blend in sugar until creamy enough to your preference.

VEGAN CHOCOLATE CUPCAKES

Steps:

• Mix dry ingredients.
• Mix wet ingredients into dry ingredients.
• Bake in greased muffin tins at 375 for 25 minutes.