Vegan Chocolate Cupcakes with Mint Icing

My original plan was to experiment in making a vegan chocolate STOUT cupcake based off this recipe, but I have to be honest…I’m not a stout fan, and I just didn’t see it translating to a dessert I’d be thrilled about. I know that makes me the party pooper, but I still created something for St. Patrick’s day. A lovely chocolate cupcake with an awesome mint frosting I’m definitely using again. In creating this recipe I felt like I was running circles around Vegan Cupcakes Take Over The World. Has anyone read or bought this book? Worth it or is there a better vegan cooking album? I’m definitely getting into it, so maybe an all-around reference would be the better bet. In any case, definitely give this recipe a try, it’s amazing what you can do without butter and eggs.

CUPCAKE INGREDIENTS:

  • 1 cup flour
  • 1/4 cup cocoa powder
  • 3 tablespoons black cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup soymilk
  • 1/4 cup canola oil or applesauce (if you use applesauce, increase to 1/2 cup)
  • 1/2 cup maple syrup
  • 1/4 cup sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract

CUPCAKE DIRECTIONS:

1. Preaheat the oven to 350 and line a 12-muffin pan with cupcake liners (I didn’t use any, REGRET!)

2. Mix together together the flour, cocoa powders, baking powder, baking soda and salt.

3. In a separate bowl, combine the soy milk, oil, maple syrup, sugar, vinegar and vanilla.

4. Beat wet ingredients at medium speed for about two minues. Add mixture the dry ingredients and beat for about another minute to combine.

5. Fill each cupcake liner about 2/3 full and bake for about 25-30 minutes. remove from oven and allow to fully cool.

MINT ICING INGREDIENTS:

  • 1/4 cup non-hydrogenated shortening
  • 3 cups powdered sugar
  • 1/4 cup plus 1 tablespoon soymilk or soy creamer
  • 1 1/2 teaspoons mint extract
  • 1/2 teaspoon vanilla extract
  • 4 drops green food coloring

MINT ICING DIRECTIONS:


1. Cream the shortening for a few minutes until soft.

2. Add one cup powdered sugar and a few splashes of the soymilk (or soycreamer). Mix to incorporate and continue to alternate until all the powdered sugar is used up and the frosting is at the desired consistency. Add the vanilla, mint, and green food coloring.

What you get is a sweet little muffin with a cool mint icing that is perfect for any occasion. For me, they are the post-workout treat I’ve looked forward to for two nights now.

QUESTION! Do you have any great vegan cookbooks that you’d swear by? What are they?





Comments

  1. I am loving your blog! Glad I found it. The cucpcakes look very tasty!

  2. Thanks Maria! I’ve been an admirer of your site for a long time! Hope you stop by again!

  3. Thanks so much for joining in the fun at Cupcake Tuesday! Your cupcakes look amazing! I’m with you, if you don’t like a flavor, you shouldn’t add it.
    I really like your blog! How did you find me?
    I hope you stop by again next wk and join us!
    ~Liz

  4. Hey Liz, thanks for stopping by. I found you through twitter, I believe it was Happy Housewife who retweeted about Cupcake Tuesday.

  5. I found you on foodgawker, and what can I say, those look delicious! I love the combo of chocolate and mint! Love the blog…

  6. Oooh yum!! These look decadent.

    I haven’t bought a vegan cookbook yet! I’m always checking out the blogs. I’m really glad I just discovered yours! :)

  7. I am also a vegetarian and my body has never been in a very good shape. Being a vegan can really make you much heathier..-,

  8. hi, do you know if it makes a difference for the frosting if you use rice vs. soy milk?
    also, i notice in the ingredients list, the cupcakes call for soy milk, but then in the instructions, you say to add rice milk. can these milks be interchangeable? thanks for your opinion : )

  9. I’ve only made frosting once with rice milk (in college) and all I noticed was that it was that the consistency was a bit thicker than that of soy milk, which for this recipe would be a good thing, because soy made it a little too thin. I haven’t done it recently enough to have much more than that.

  10. Found you while looking for a recipe for vegan mint frosting. Cupcakes look great will try them for sure.. In response to your question, I purchased Veganomicon recently and so far really like it!

  11. Good to hear Claudine! I still really want it, as I’ve wanted to bake several kinds of vegan cupcakes and haven’t had a lot of luck searching around on the net. Apparently people are secretive about their recipes!

  12. I haven’t tried the Vegan Cupcakes Take Over The World cookbook yet, but I do really love The 100 Best Vegan Baking Recipes: Amazing Cookies, Cakes, Muffins, Pies, Brownies and Breads. I made a few different cupcakes and muffins from it for my son’s last birthday and everyone loved them and people were surprised they were vegan. The banana split cupcakes were the real hit of the party.

  13. Woo, I’ll need to track down this cookbook. Banana split cupcakes sound amazing, but I may be biased because I love anything banana-flavored!

  14. Mint AND Chocolate.. my favorites! Isn’t it kind of funny that food coloring makes absolutely no difference in how it would taste… but we’re sold on appearances.

  15. Oh MAN these look great!! I just found your site through Edible Perspective and I have no idea how I never discovered it before! Do you have an email subscription available? I can’t seem to find one!

Trackbacks

  1. [...] (1/2 teaspoon) to the chocolate cupcake batter as well. For the icing I followed the directions for mint icing from the book but left out the green food coloring (I wanted to go for the classic peppermint [...]

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