I have recently become addicted to the show Cupcake Wars. That show is intense. While I despise a lot of the people that walk onto that show (I seriously have no idea why. Sometimes they annoy me, I suppose), I love the concept, and I'm excited by the idea of a dessert version of Iron Chef America. The following recipe is famous for being the first vegan cupcake to win Cupcake Wars, and for good reason: the cakes are moist, and sweet, and chocolaty, and even my brother -- the kid who can differentiate the texture between American Kraft Dinner and Canadian Kraft dinner (yes, there's a difference) -- couldn't tell that they are vegan. They have the springy, spongy texture that a cupcake should have, without any egg or butter. This recipe brought to you by Chef Chloe:
Vegan Chocolate Cupcakes
1 1/2 c. white, unbleached flour
1 c. sugar
1/3 c. unsweetened cocoa
1 t. baking powder
1/2 t. salt
1 c. almond milk (or any other milk substitute, like rice or soy milk)
1/2 c. canola oil *or* applesauce
1 t. instant coffee powder
2 T. white vinegar
2 t. vanilla
Preheat oven to 350 degrees F.
1. In a medium bowl, whisk the flour, sugar, cocoa, baking powder, and salt together. Set aside.
2. In a separate medium bowl, combine the milk, oil, coffee powder, vinegar, and vanilla. Pour the wet ingredients into the dry, and bring together with either a whisk or a spatula. Do not overmix!
3. Line a cupcake tin with cupcake wrappers. Fill the wrappers about 2/3 way full with batter. Bake the cupcakes 16-18 minutes, until a toothpick can be inserted into the center and come out clean. Transfer the cupcakes to a cooling rack, and let cool before frosting.
I would frost these cupcakes with either a coffee frosting, or a berry frosting (strawberry or raspberry). Use shortening and/or a butter substitute (Earth Balance sticks?) in the frosting.
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