The Best Vegan Chocolate Cupcake Recipe on the Planet

.Happy Birthday to my witty, smart, beautiful blogging partner Maria Rose!

When I first started baking dairy and egg free I wasn’t convinced that a baked good could be nearly as decadent or rich without the usual culprits. One bite of these epic cupcakes from a recipe by vegan baking goddesses Isa Chandra Moskowitz and Terry Hope Romero, and I was hooked.

These delightful, tender, chocolaty cupcakes are divine paired with some fluffy vegan “butter”cream. I added a little bit of espresso powder into the batter to make the flavor even more chocolaty. Look for the Medaglia D’oro brand.

I love the vegan buttercream, but if you want to opt for something a little different go for a Coconut Whipped Cream instead. Flavored with a little almond extract and cocoa powder, you will have your friends licking their fingers and singing and dancing your praises as a vegan baking goddess.

I guarantee that you will fall  in love with these cupcakes and never wax poetic about the butter version again.

Basic (Vegan) Chocolate Cupcake Recipe

from Vegan Cupcakes Take Over the World

Makes 12 cupcakes

1 cup soy milk

1 tsp apple cider vinegar

1 Tbs espresso powder

3/4 cup granulated sugar

1/3 cup canola oil

1 tsp vanilla extract

1/2 tsp almond extract, chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk, vinegar and espresso powder in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. 
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
4. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

* For more excellent vegan baking recipes check out my list of the best Vegan Baking Cookbooks.

{Kate}

Vegan Flourless Chocolate Torte with Rosewater and Black Pepper

As a professional pastry chef one of my failsafe desserts for special occasions was a flourless chocolate torte (FCT). Most chefs turn their nose up at the FCT because they believe that it should have died with grunge music in the '90s. However, just like Pearl Jam and Soundgarden, it will always hold a dear place in my heart

Laden with butter, cream and eggs, it was difficult to know where to start in "veganizing" this classic, but I discovered a decent and workable recipe that uses tofu and pumpkin puree in place of the eggs and dairy, and coconut oil (or canola oil if you can't find it) to replace the fat.

The recipe was a good start, but after the first taste test I knew it needed some changes to make it truly shine when pitted against a classic FCT.

This tote takes time and patience, but is very simple to make. If you think you "can't bake" try just this once. If you follow every single step as closely as possible, I can all but guarantee that you will succeed.

The first step in a successful baking project is to make sure your oven is at the proper temperature. Not having the proper oven temp is one of the biggest mistakes people make when they bake. Most ovens bake either 10 degrees hotter or 10 degrees colder, so buy yourself an oven thermometer.

The second step for a successful cake: Don't try to make it without a springform pan. It will NOT work in a regular cake pan. If you only have a cake pan, you can still attempt to make it, but it won't come out in one clean piece.

Third step: Add salt. It might seem strange to add salt to a dessert recipe, but trust me, salt is a key ingredient to every sweet. It works as a flavor enhancer, and will take your desserts to the next level. You don't want to overdo it, but a pinch or two will forever change the way you bake.

Espresso is key in chocolate recipes because it bring out some of the wonderful bitterness and robust quality of the chocolate, adding another depth of flavor.

The rose water and black pepper are optional, but if you can find rose I highly recommend using it. The flavor adds a subtle, exotic note to the chocolate. Black pepper adds an unexpected jolt of spiciness.

Let me know how your baking adventure turns out. I am always open for suggestions or modifications to make these recipes better.

Happy baking!

Makes 12 servings

1 cup vegan dark chocolate chips (I use the Enjoy Life brand)
1 cup coconut oil or canola oil
1 14-ounce package extra firm tofu, drained
1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 cup pumpkin pureé
2 tablespoons apple cider vinegar
1 tablespoon espresso or strong coffee (You can find Medaglia D'Oro at Wal-Mart!)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 tsp kosher salt
1/2 tsp rose extract
1/2 tsp almond extract
1/2 tsp ground black pepper

1. Preheat oven to 375 degrees. Grease and line a 9-inch round springform pan with parchment paper.
2. In a small saucepan over medium heat combine chocolate and margarine. Cook, whisking to prevent the bottom from burning until melted and smooth. Cool chocolate a little. You want it to be slightly warm.
3. In a food processor combine tofu and melted chocolate mixture. Process until combined, about 2 minutes. The mixture will look curdled at first, but let it process until smooth. Add sugar, cocoa powder and pumpkin puree and process for about 1.5 minutes or until smooth. You will need to scrape down the sides.
4. In a small bowl, whisk together baking power and soda. Add vinegar and water and whisk until smooth.
5. Add mixture to the chocolate batter and process until completely smooth. Add rose extract and ground black pepper.
6. Pour batter into springform pan and smooth out the top with a spatula. Place on a sheet pan in the middle of the oven and bake for about 55-65 minutes or until the cake has risen, the top is set and the edges look a little dry. You want it to jiggle in the middle a little like Jello.
7. Cool cake in the pan for about 10 minutes. Run a knife around the top to loosen so the sides don't stick and then cool completely at room temp.
8. Cover the cake with plastic wrap, put into the refrigerator overnight. This is important because the cake needs to set up properly.
9. Remove cake from fridge, run a knife around sides of the pan pan, remove sides, and invert cake onto a serving plate. Remove parchment paper and slice cake into 12 servings. Top with fresh raspberries and coconut whipped cream.

{Kate}

Best Vegan Chocolate Recipes

Raw Chocolate by WholePromise.Blogspot.com

There are few instances where I need an excuse to eat chocolate, but for those naysayers (you know who you are) Valentine's Day is a wonderfully democratic occasion when people from all walks of life agree on one thing: Chocolate.

I can quote a thousand studies that cite chocolate as a panacea for any and all ailments. It reduces heart disease, is an aphrodisiac and packed full of antioxidants. But tell me, do you really need a health expert's opinion to know that chocolate (in reasonable quantities) makes your heart smile.

After all, what's sexier than a smile?

To kick off our week of chocolate, here is a roundup of my favorite chocolate recipes from around the world.

(click on the name of the recipe to get the link)

Vegan Pistachio Coconut Truffles are crunchy, creamy and exotic.

The goddess of vegan baking makes superb Chocolate Cupcakes.

When you are looking for a good, basic Chocolate Cake tackle this recipe from Post Punk Kitchen.

Gourmande in the Kitchen rocks out a killer (albeit slightly complicated) Chocolate Blackberry Mille Feuille. For those who are a little adventurous.

Raw Peanut Butter Patties combine the two greatest ingredients on the planet. Thank you Minimalist Baker!

Only the most technical of foodies should tackle Raw Chocolate. If you are up for the challenge you can't go wrong with this recipe from Whole Promise.

A little decadent with some healthy bits added to the mix. Check out these Chocolate Chia Brownie Bites from ChocolateAndChoufleur.

Seriously...Vegan Ding Dongs. ROCK STAR!

Shameless plug for last week's Raw Mexican Chocolate Brownies by yours truly. You won't be able to discern between "good for you" and "ridiculously delicious."

{Kate}

Mexican Chocolate B(raw)nies

I love using dates for raw desserts because they are high in fiber, potassium, manganese, and antioxidants, and unlike other dried fruits like cranberries or apricots, dates are naturally sweet.

These raw brownies, made from a sweet, sticky mixture of dates, chocolate and nuts topped with coconut butter frosting, are divine. If you can't find plump Medjool dates add a little water to the mixture. You can also substitute dried cherries for some of the dates, or swap out walnuts for some of the cashews.

I served these b(raw)nies at a dinner party last weekend to a group of friends who fell in love with them. I keep them on hand in the freezer and pair them with a little coconut milk ice cream or go all out with a mini chocolate coconut ice cream milkshake.

To make these 100% raw you need cacao powder, but cocoa powder works really well too. If you can't find agave nectar use maple syrup.

These brownies are just as good without the spices, or you can mix it up a bit and add some warming cardamom, allspice or ginger. I have even added curry powder and topped them with coconut for an Indian spice version.

Serves 8-12

Base:

3/4 cup raw almonds

1/2 cup raw cashews

2 cups (packed) pitted medjool dates (see note)

1/3 cup raw cocoa powder (or regular cocoa if you prefer)

1 1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp cayenne

1/8 tsp ground cloves

1/4 tsp sea salt

1/4 tsp almond extract

1/4 tsp vanilla extract

zest of one orange

Frosting:

1/2 cup coconut butter (or vegan margarine like Earth Balance

1/4 cup raw agave nectar (or pure maple syrup)

2 Tbsp raw cocoa powder (or regular cocoa)

1/2 tsp cinnamon

1/4 tsp vanilla extract

Pinch sea salt

8-inch pan lined with plastic wrap or with a square of parchment cut out to fit the bottom. This is important

1. In a food processor, pulse almonds and cashews until very fine, about one to two minutes.

2. Add dates and pulse until mixture is very crumbly. You don't want it to be a puree, but make sure there are no big chunks of dried fruit left.

3. Add cocoa powder, cinnamon, cayenne, cloves, almond extract, orange extract, vanilla extract and salt and process until the mixture comes together.

4. Test the mixture by squeezing it between your fingers. You want it to be sticky and hold together.

5. If the mixture is still a little dry add water 1/2 tsp at a time until the mixture sticks together.

6. Press the base into the pan with your hands. If the mixture sticks to your hand rub a little bit of coconut butter (or vegan margarine) into your hands so the mixture won't stick.

7. Wash out the food processor and make the frosting. Process the coconut butter and agave nectar until smooth. Add the cocoa powder, salt and cinnamon and process until combined. You will need to scrape down the sides several times, but be careful not to over process because the heat will make the coconut butter separate.

8. Smooth the frosting over the brownies and refrigerate for at least an hour or until the brownies are set.

9. Cut into squares. The brownies will save in a sealed container in the fridge for a week. They also freeze really well.

Note: If your dates are a little dry side, you can add 1-2 Tbsp of water to the mixture to help assist the pureeing and the mixture easily coming together.

{KATE}