This is my first attempt at a recipe from Chloe Coscarelli's Vegan Recipe Books. I am pleased to report that these chocolate cupcakes were easy to prepare and perfect for my nephew's birthday dinner. No one suspected that they were dairy free.
1 ½ cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
½ cup canola oil
2 tablespoons white or apple cider vinegar
1 tablespoon pure vanilla extract
1 cup semisweet chocolate chips (dairy free)
3 tablespoons soy, almond, or rice milk
Fresh raspberries, for garnish.
To make the cupcakes: Preheat the oven to 350 degrees. Line two 24-cup mini cupcake pans with 34 mini cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together water, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix. Fill the cupcake liners about 2/3 full with batter. Bake for 12-15 minutes, or until a toothpick inserted in the center of the cupcake comes out dry, with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
To make the frosting: Melt the chocolate chips and nondairy milk in a double boiler or microwave. Whisk until smooth. Spread a thin layer of frosting on each chocolate cupcake and top with 1 fresh raspberry.