Nicholas Scimeca
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Taylor’s Vegan Chocolate Cupcakes with Peanut Butter Frosting. This is the best cupcake I’ve ever eaten, vegan or not. If you make them, let me know what you think! Here is the recipe:
Ingredients
- 3 cups whole wheat flour
- 2 cups granulated sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups hot water
- 3/4 cup vegetable oil
- 2 teaspoons white vinegar
- 1 tablespoon instant coffee crystals
- 1 tablespoon vanilla extract
- Regular or silver cupcake paper liners
Directions
- Preheat the oven to 350°F (177°C). In a large bowl, whisk together the dry ingredients. In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla. Whisk it into the dry ingredients until just combined. Don’t worry if there are a few lumps.
- Line 2 muffin tins with cupcake liners and fill each 2/3 full of batter. Bake until wooden skewer comes out clean from the center, about 25 to 30 minutes. Cool the cupcakes completely before frosting.
Peanut Butter Frosting Ingredients
- 2/3 cup confectioners’ sugar
- 1 cup creamy peanut butter, natural or organic
- 4 tablespoons Earth Balance at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- soy milk to get consistency desired
