Prep Time: 40 Minutes • Start to Finish: 1 Hour 20 Minutes • Makes 12 cupcakes
A dark chocolate cupcake topped with chocolate-coconut frosting and a bonus mini cupcake. The real surprise? It’s an egg-free, dairy-free vegan recipe.
1 Heat oven to 350°F. Place paper baking cup in each of 12 mini and 12 regular-size muffin cups. In large bowl, using whisk, mix flour, granulated sugar, ½ cup cocoa, the baking soda and salt. In medium bowl, using whisk, mix soymilk, canola oil, vinegar and 1½ teaspoons vanilla. Pour soymilk mixture into flour mixture; beat with whisk until well mixed. Stir in chocolate chips. Fill each mini muffin cup with 1 level measuring tablespoon batter. Divide remaining batter evenly among regular-size muffin cups.
2 Bake mini cupcakes 12 to 16 minutes or until toothpick inserted in center comes out clean. Bake regular-size cupcakes 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
3 In large bowl, beat vegetable oil spread, coconut oil, 1 teaspoon vanilla and 2 teaspoons of the water with electric mixer on low speed until smooth. Beat in 3 tablespoons cocoa and the powdered sugar, 1 cup at a time. Gradually beat in just enough remaining water until smooth and spreadable.
4 To assemble cupcake stacks, remove paper baking cups. Pipe frosting on top of 1 regular-size cupcake. Top with 1 mini cupcake; frost top of mini cupcake. Repeat with remaining cupcakes and frosting. Garnish with chocolate curls and coconut, if desired.
1 Cupcake: Calories 490; Total Fat 24g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 0mg; Sodium 280mg; Total Carbohydrate 66g (Dietary Fiber 2g); Protein 3g Exchanges: 1 Starch, 3½ Other Carbohydrate, 4½ Fat Carbohydrate Choices: 4½
Tip Always read labels to make sure each recipe ingredient is vegan. If you’re unsure about any ingredient or product, check with the manufacturer.