VEGAN CHOCOLATE CUPCAKES
This frosting keeps well at room temperature for a few hours, however if it starts to get too warm or you are not eating the cupcakes right away, place them in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h45m
Yield Makes 12 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Line a 12-cup muffin tin with baking cups. In a large bowl, whisk together flour, cocoa, baking soda, salt, and sugar. In a separate bowl, whisk together coconut oil, espresso powder, almond milk, and vanilla. Whisk wet ingredients into dry ingredients, until combined. Quickly stir in the vinegar until incorporated.
- Divide batter evenly between muffin cups (scant 1/3 cup per cupcake). Bake until tops spring back when lightly touched, about 18 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely. Top cupcakes with vegan frosting (about 3 tablespoons per cupcake).
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