Chocolate Cupcakes with Chocolate Fudge Frosting



Chocolate Cupcakes

Simple, Easy, Delicious
Prepare, bake, and frost these delicious cupcakes in under 30 minutes!! Follow my instructions in the video and try my simple techniques. I guarantee these cupcakes will taste so good that people will be begging you for more and they will never know it's vegan!

Chocolate Cupcake Recipe:  
½ cup expeller pressed canola oil   
½ cup brown sugar  
½ cup evaporated cane juice sugar   
½ cup plain soymilk  
½ cup unsweetened applesauce   
½ cup brewed coffee  
1 teaspoon vanilla extract   
1 teaspoon baking soda  
1 teaspoon aluminum-free baking powder   
2 teaspoons egg re-placer (No Egg Replacer Powder? Don't stress. Add 1/2 t extra baking soda and 1/2 t extra baking powder)
1/8 teaspoon salt  
1 ½ cups baking flour    
6 Tablespoons unsweetened cocoa powder  

Chocolate Fudge Icing: 
¼ cup Earth Balance Margarine 
¾ cups Powdered Sugar 
¼ cup Unsweetened Cocoa Powder 
½ T Soymilk 
1/2 teaspoon Vanilla Extract 
 
Directions: Preheat oven to 350*F. Place 12 cupcake tins in a cupcake tray or 24 mini cupcakes.

Wet Ingredients: Add oil, sugar, applesauce, soymilk, cold coffee and vanilla extract in a bowl. Combine until all ingredients are well integrated. 

Dry Ingredients:
Whisk flour, unsweetened cocoa powder, baking soda, baking powder, salt,  & egg re-placer powder. 

Next:
Gradually Add Dry ingredients to Wet ingredients and mix together until combined, but remember do not over mix or your cake with be tough and dry. Set aside.  
Bake cake for 20 minutes until a cake tester comes out clean. Cool cupcakes for 30 minutes before icing.  If you are baking mini cupcakes, prepare trays for 24 cupcakes and bake for approx. 10 minutes. 

Icing:
Soften earth balance margarine in a bowl. Beat together margarine and powdered sugar. Then beat in cocoa powder. Add soymilk and vanilla extract. 
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