Today, in honor of my birthday yesterday, we have a guest post from Kim at If You Give a Girl a Cupcake. Thanks, Kim, for making my week easier with these yummy-looking cupcakes!
For as impatient as I am when it comes to cooking (with the exception of risotto), I really love to bake. Banana bread, sandwich bread, muffins, brownies, and occasionally cookies or pies. But my favorite thing to bake would probably have to be cupcakes.
So after a few months of having Christmas candy canes sitting in the pantry, I thought I would make some delicious chocolate cupcakes with chocolate peppermint frosting and crushed peppermint on top.
Then I came across a recipe for avocado frosting and thought that I would experiment with that too. Then I decided to scrap the leftover candy cane idea and attempt to make vegan chocolate frosting and vegan avocado frosting and swirl them on the cupcakes instead.
I was really excited to try the whole swirling thing, until the chocolate frosting turned out more like soup than anything else. Apparently the coconut milk I was trying to use was not full-fat, so mixing it with melted dairy-free chocolate chips just made a sad, weird-smelling mess. I tried to add some powdered sugar in a frantic attempt to make it less pathetic, but that didn’t work either.
So, I doubled the avocado frosting recipe and decided I could always do the swirled frosting another time. Here is the recipe for the vegan chocolate cupcakes, taken from Chow, and the avocado frosting recipe from Crazy for Crust, both of which I altered a little bit.
- 1 cup soy milk (I used vanilla flavored)
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder (I used Hershey’s Special Dark 100% cacao)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3-4 drops of honey
- 2 ripe avocadoes
- 1/4 tsp vanilla extract
- 4 cups powdered sugar
- 1 tbsp all-purpose flour
- 2-3 tsp soymilk
- Pinch salt
- Shredded coconut (optional)
- Preheat the oven to 350°F and line a muffin pan with liners.
- Whisk together the soy milk and apple cider vinegar in a large bowl, and set aside for a few minutes to curdle.
- While you’re waiting, blend the flour, cocoa powder, baking soda, baking powder and salt into a separate bowl.
- Add the sugar, oil and vanilla extract to the soymilk mixture and whisk until foamy.
- Add the dry ingredients to the wet ingredients and mix until no large lumps remain.
- Pour the batter into liners, filling them ½ of the way. I find it’s easiest to pour the batter in using an ice cream scoop.
- Bake the cupcakes for 18 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan, and then transfer to a wire rack for frosting.
- Scoop out the avocado meat, and put it in a medium-sized bowl, along with the vanilla extract and salt. Beat with a hand mixer on low until blended.
- Add powdered sugar a little bit at a time. (About ½ cup at a time). Beat on medium after each addition, until well blended.
- If it tastes too “avocado-y” to you, you can add a little bit more powdered sugar. If it is too sweet for your liking, you can add a few teaspoons of all-purpose flour. You can also add a bit more soymilk if you want the consistency to be less thick.
- If you don’t have a frosting bag or piping tips, you can just scoop the frosting into a large freezer bag with a spatula and cut a little bit of one of the corners off. Then, swirl the frosting on, starting with the outside and working your way inwards. Sprinkle shredded coconut on top if desired, and refrigerate until ready to eat.