Double Chocolate Coffee Vegan Cupcakes Food

DOUBLE CHOCOLATE-COFFEE VEGAN CUPCAKES

Steps:

• Prepare coffee ahead of time and let cool (or it will melt the chocolate chips!).
• Combine the dry ingredients (flour to brown sugar) in a large bowl. Add the wet and mix until well-combined and smooth.
• Preheat oven to 350°F Prepare your muffin tins with liners, or grease them.
• Now you can choose to: a) add the chocolate chips directly into the batter, or b) save them to sprinkle on top of the filled muffin cups, in lieu of a frosting.
• Bake 25-30 minutes, or until the toothpick test proves them done.
• Remove from oven, let cool at least 10 minutes, and frost or enjoy as they are. :).

VEGAN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
• In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
• Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
• When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.