Vegan Chocolate Cupcakes with Chocolate Frosting

Vegan Chocolate Cupcakes with Chocolate Frosting
Photo by www.chow.com

Ingredients

  • 1 ½ teaspoons vanilla extract
  • 3 tablespoons soy or rice milk
  • ¼ cup natural unsweetened cocoa powder
  • 1/8 teaspoon fine salt
  • 1 1/3 cups powdered sugar, sifted
  • 2 sticks (8 ounces) unsalted nonhydrogenated margarine, at room temperature
  • 8 ounces vegan bittersweet chocolate, finely chopped (about 1 2/3 cups)
  • + 14 more ingredients
    • For the frosting::
    • 1 tablespoon vanilla extract
    • 2/3 cup granulated sugar
    • 1 cup packed dark brown sugar
    • 2 sticks (8 ounces) unsalted, nonhydrogenated margarine, at room temperature
    • 2 teaspoons cider vinegar
    • 2 cups plain, unsweetened soy or rice milk
    • 2 ounces natural unsweetened chocolate, finely chopped (about ¼ cup)
    • ½ teaspoon fine salt
    • 1 teaspoon baking powder
    • 1 ½ teaspoons baking soda
    • 2/3 cup natural unsweetened cocoa powder
    • 2 cups all-purpose flour
    • For the cupcakes::

For the cupcakes: Heat the oven to 350°F and arrange a rack in the middle. Line two 12-well (1/2 cup) muffin pans with paper liners; set aside. Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl; set aside. Using a microwave or double boiler, melt the ch...

View full recipe at Chow

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