Vegan Chocolate Cupcakes

INGREDIENTS

Cupcakes

• 3/4 cup water
• 1/4 cup non-dairy yogurt
• 1/4 cup vegetable oil
• 2 teaspoons McNess Champion Madagascar Vanilla Compound
• 1 teaspoon white vinegar
• 1 cup gluten-free flour
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons Dutch cocoa powder or unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/2 cup chocolate chips
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda

Chocolate Buttercream Frosting

• 1/2 cup unsweetened cocoa powder
• 8 ounces cream cheese, room temperature
• 1/4 cup unsalted butter or vegan butter, room temperature
• 1 1/2 – 3 cups confectioner’s sugar
• 1-1/2 teaspoons pure vanilla
• 2 – 4 tablespoons whole milk

INSTRUCTIONS

Cupcakes

1. Preheat the oven to 350 F. Line cupcake pan with cupcake liners and set aside.
2. In a large bowl, whisk together the water, yogurt, oil, vinegar and vanilla. Let sit at least 10 minutes or so. In the meantime, using a large bowl, sift together the dry ingredients.
3. Pour the wet ingredients into the dry ingredients and stir until evenly mixed. Fill the cupcake liners up to 2/3 full. The cupcakes will rise very high so do not overfill the liners.
4. Bake 20-22 minutes. Let cool on wire racks.

Chocolate Buttercream Frosting

1. Beat all the ingredients together with an electric mixer or stand mixer until well combined.
2. Add more milk until you reach the desired consistency. If too thin, add additional powdered sugar.

DELICIOUS!