I can’t post this without first acknowledging that it’s been a LOOOONG time since my last post. Phew, so sorry! I promise this hasn’t turned into an orphan blog. She still has loving parents. 🙂 I hope this recipe is well worth the wait (I think it is).
A note about the cupcakes. Yes, they are indeed vegan. Gasp. Your friends, family members, neighbors and co-workers won’t notice. It’s a great recipe to have on hand when you are low on things like butter & eggs but want to make an amazing treat to brighten someone’s day. If you are making these cupcakes for a vegan friend, frost these with a vanilla or coffee “buttercream” (make any standard buttercream recipe but use shortening and/or a vegan “butter” substitute for the butter & soy, almond or coconut milk for the liquid) — sadly the Nutella buttercream recipe that follows the cupcake recipe is not vegan.
Your Basic Chocolate Cupcake
Recipe credit: Original recipe from “Vegan Cupcakes Take Over the World” baking book — adapted by Jess.
Makes 12 cupcakes (We almost always double the recipe!)
Ingredients
1 cup soy milk (You can use almond milk or if you’re not worried about making these vegan you can also use regular milk or buttermilk. If you use buttermilk, omit the vinegar below.)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 and 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon espresso powder (It’s our secret weapon! When added in small amounts to chocolate baked goods, it brings out their chocolately goodness. It can be found in the coffee aisle of most markets and/or specialty stores. It is different from ground espresso as it dissolves completely in water.)
1) Preheat the oven to 350 degrees F and line muffin pan with paper or foil liners.
2) Whisk together the soy milk (or whatever you’ve decided to use*) and vinegar in a large bowl, and set aside for a few minutes to curdle. *You’re basically making “buttermilk” so, again, if you decide to use buttermilk, skip the vinegar & this step.
3) Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy.
4) In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Add in two batches to the wet ingredients and beat until no large lumps remain (a few tiny lumps are okay).
5) Pour into liners, filling three-quarters of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean (we rotated the pans after 13 minutes).
6) Transfer to a cooling rack and let cool completely before frosting.
Nutella Buttercream Frosting
You don’t have to love Nutella to love this frosting but it’s true, you MUST like a chocolate/hazelnut combo. The frosting is super fluffy & light. The salt is an absolute necessity as it perfectly cuts the sweetness of the Nutella. We use a pastry bag to appropriately gob the frosting on top of each cupcake — and be warned — it’s quite tempting to pile some onto a spoon for eating. Try to show some restraint, okay?
(Recipe credit: I referenced a few recipes online before mixing & matching & adapting.)
This should frost a layer cake and 12 cupcakes but I usually second guess it and double the recipe (and always end up with leftovers but I’d rather have leftover frosting than be scrambling to make another batch!).
Ingredients
1 stick of unsalted butter, room temperature
1 cup of shortening
2 cups powdered sugar
2/3 cup Nutella (hazelnut spread)
1 teaspoon pure vanilla extract
1/4 tsp salt
2 tablespoons whole milk
1) In a stand mixer, fitted with the paddle attachment, cream the butter, shortening and sugar together on low until well combined. Add the Nutella and increase speed to medium. Beat for two minutes.
2) Add the vanilla and salt, beating for an additional 30 seconds.
3) Last, add the milk and continue to beat for about one minute, or until frosting lightens slightly in both color and texture.
4) Frost cupcakes & enjoy. YUM!
sippetsandsharpies 
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