Tuesday, October 2, 2012

Vegan Chocolate Cupcakes

Last night I attended my first parent-teacher conference. As I left the school, I chatted with a couple other women, we'll call them Susan and Betty. They asked whether it was difficult returning to Arizona after living in Europe. I said it was a bit of a culture shock, especially during an election year. 

Then, we shared a moment, an ineffable almost-glance, a sense of understanding. 

"I think we may see things similarly," Betty said. 

None of us articulated anything further. None of us admitted the deep, dark secret we conceal at church potlucks and school fundraisers. We are a secret society. We are closet liberals. In a red state. I drove home feeling like I might not be so alone after all. 

So what does that have to do with vegan chocolate cupcakes? Good question. This week I stumbled upon the blog Raptitude.com and laughed out loud when I read how people reacted when the author went vegan for 30 days, "The majority of the world still regards veganism as some vaguely menacing fringe thing akin to Scientology or Communism." 

But I guess all liberals are communists, aren't they? So it just makes sense to be vegan, for consistency's sake. 

makes 12 cupcakes
1/2 cup millet flour
1/2 cup tapioca flour (starch)
1/4 cup cornstarch
1/2 cup cocoa powder, unsweetened
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon guar gum
1 teaspoon salt
3/4 cup brown sugar
1/3 cup apple sauce
1/2 cup canola oil
1 tablespoon vanilla extract
1/2 cup hot water
1 batch vegan chocolate, coconut frosting 
Preheat the oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners. 
In a large mixing bowl, whisk together the dry ingredients, including the brown sugar. Stir in the wet ingredients until thoroughly integrated. 
Pour about 1/3 cup of the batter into each muffin tin. 
Bake for about 25 minutes, rotating the pan halfway through cooking. Cool for 30 minutes before frosting.

Vegan Chocolate, Coconut Frosting 
inspired by Chocolate Frosting Shots! at Chocolate Covered Katie
1 can coconut milk
1/2 cup cocoa powder
1/4 cup evaporated cane juice
1 teaspoon vanilla
pinch sea salt

Allow the opened can of coconut milk to separate in the refrigerator for several hours. Spoon the thick top layer -- about half of the total can -- into a separate dish. Whisk in the remaining ingredients into the thickened coconut cream until fully incorporated. Pipe onto your cupcakes using a pastry bag or just dollop the frosting on with a spoon.

I don't normally post pictures of my kids on the blog, but I couldn't resist. Cole loved these cupcakes. Commi. 


  1. Great picture :)

    1. Thanks, Cindy! I took several pics, but he kept getting more and more chocolaty.

    2. Reply
  2. Awww what a cutie! I can see why he loved them so much. They look great! That frosting looks so creamy!

    1. Thanks, Lisa Marie. Yes, the frosting was the best vegan version I've ever had. I've been searching for a year to find the ingredients for the chocolate frosting in Babycakes, but not even Whole Foods sells soy milk powder. Anyway, this is super simple and super delish!

    2. Reply
  3. "For Consistency's sake" will be my mantra for weeks to come, love it! And good luck in that "red" place, I've done that and it's rough!

  4. Oh Kirsten, I envy you living in SoCal! By the way, I'm excited to try your vegan limoncello macaroons!

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