Sunday, September 15, 2013

Devil's Food Cupcakes

"My youngest had his 2nd birthday party the other night and I made these yummy little cupcakes for his party.  I found the cake recipe over at "Gazing In" and paired it with an old frosting favorite modified with Vegan ingredients.  They turned out moist and delicious!"


2 c. boiling water
1 c. unsweetened cocoa powder
2¾ c. all-purpose flour
2 t. baking soda
½ t. baking powder
½ t. kosher salt
1 c. earth balance
2¼ c. granulated sugar
¾ c. unsweetened applesauce
1½ t. pure vanilla extract

1 package (12 ounces) semisweet chocolate chips
3 c. confectioners' sugar
1/2 c. earth balance
8 oz. tofutti  sour cream
3 T. almond milk

Preheat the oven to 350° and line muffin tins with paper liners.
In a medium mixing bowl whisk the boiling water and cocoa powder together, set aside to cool down.
In another medium mixing bowl sift the flour, soda, baking powder and salt together.
In a stand mixer bowl add the butter and sugar, beat until light. Add in the applesauce and vanilla, beat on low until combined.
Add the flour mixture and the cocoa alternately, beating until mixed.
Fill each liner with about ¼ cup batter (about 2/3 full).
Bake for 20 to 25 minutes or until a toothpick comes out clean.
Take cupcakes out of tins and cook on wire rack before frosting.


In large glass bowl, microwave chocolate chips on medium power for 30 seconds; stir. Microwave another 30 seconds until completely smooth. Let cool slightly. With mixer, blend 1-1/2 cups of the sugar with butter. Beat in sour cream, milk and then half of the chocolate until smooth. On low speed, beat in remaining sugar until blended; then beat in remaining chocolate. Continue to beat until smooth. Cut small hole in corner of gallon-sized storage bag.  Fill bag 2/3 full of frosting and squeeze to swirl frosting onto cupcakes.


Make 2 1/2 dozen

To make into layer cake, divide batter into two cake pans and bake 35-40 minutes instead.

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