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Categories: Cakes | Cheesecakes

Craving cupcakes but are out of eggs and butter? Then, go vegan! Watch and learn how to make some chocolatey vegan cupcakes that are just as moist and fluffy as any cupcake with butter and eggs!

“Close-tess” Crème-Filled Cupcakes

The Chocolate Cupcakes can be filled with Crème Frosting and frozen for up to 2 weeks. Thaw cupcakes and apply Chocolate Ganache topping and swirl design before serving. Any leftover Crème Frosting can also be stored in the refrigerator for up to 2 weeks.

Chocolate Cupcakes
1-1/2 cups all-purpose flour (or gluten-free all-purpose flour plus 3/4 teaspoon xanthan gum)
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold coffee or water
1/2 cup canola oil
2 Tablespoons white or apple cider vinegar
2 teaspoons pure vanilla extract

Creme Frosting
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon pure vanilla extract
2 to 5 Tablespoons soy, almond, or rice milk
1 piping bag, fitted with a small round or Bismarck tip

Chocolate Ganache
1 cup semisweet chocolate chips (dairy-free)
¼ cup canned coconut milk, mixed well before measuring
2 Tablespoons canola oil

*** For directions watch the video.

Posted on Feb 11, 2014

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