David Lebovitz stated he has “a blanket mistrust of any recipe with a superlative in the title.” In other words, anything coined “The Ultimate” or “The Finest” should be met with skepticism. Now, I take superlatives seriously, too. Often it is the recipes with “Best,” “Ultimate,” and “Greatest” in their titles that I dismiss instantly. But these cupcakes…. they could turn the carnivores in my family vegan.
My friend, Jen, baked about 3 dozen of these gems for her husband’s birthday. She and her husband are both personal trainers and when she walked into the gym with these, everyone put in a few more reps or stepped up the incline on the treadmill. The flavor is intensely chocolate. The texture is moist and ethereal.
Do I think they are the “Ultimate”? Yes. But, in the name of research, I’ll keep tasting and baking more chocolate cupcakes just to make sure.
Jen’s Vegan Chocolate Cupcakes
- 1 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup canola oil (Jen uses an organic brand, but I don’t think it matters)
1 cup soy milk (Jen says full-fat, please)
1/3 cup dutch process cocoa (Jen uses the Whole Foods brand and says to use the best quality you can find)
3/4 tsp baking powder
1/2 tsp baking soda
1 tbsp apple cider vinegar
1/2 tsp vanilla extract
1/4 tsp salt
- Preheat oven to 350 degrees F.
- Mix the apple cider vinegar and soy milk. Let stand for 5 minutes.
- In the meantime, line an 8-inch round pan with parchment paper or a cupcake pan with holders. Spray well with cooking spray.
- Combine dry ingredients. Mix in oil and vinegar-milk mixture. If the mixture appears too thick, add additional soy milk. The batter will be runny.
- If making cupcakes, fill almost to the top. Jen says they do not expand much. Bake cupcakes for 14-18 minutes. Check after 14 minutes.
- For a round cake, bake 20-25 minutes, until tester comes out clean.
- 1 stick margarine
1/2 cup dutch process cocoa
2 cups powdered sugar
2-3 tbsp soy milk
2 tbsp vegetable shortening
- In a mixing bowl, combina all the ingredients except soy milk (either by hand or with an electric mixer). Once blended, slowly stream in soy milk until desired frosting consistency is reached.