Vegan Chocolate Olive Oil Cupcakes
For the cupcakes:
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1/2 cup unsweetened almond milk
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2 teaspoons Bragg apple cider vinegar
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3/4 cup all purpose flour
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3/4 cup sugar
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1/2 cup cocoa powder
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/3 cup Bragg olive oil
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1/3 cup unsweetened applesauce
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2 teaspoons vanilla extract
For the chocolate frosting:
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1 cup vegan butter, room temperature
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3/4 cup cocoa powder, sifted
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3 1/2 cups powdered sugar, sifted
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¼ teaspoon salt
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2 teaspoons vanilla extract
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3 tablespoons unsweetened almond milk
In this recipe:
- Preheat the oven to 350 degrees and line a 12-cup muffin pan with paper liners.
- Combine almond milk and apple cider vinegar in a small bowl. Let sit for about 5 minutes until curdled to form a vegan buttermilk.
- Meanwhile, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl.
- Add olive oil, applesauce, vanilla and the vegan buttermilk mixture. Stir with a wooden spoon or spatula until smooth and well combined.
- Divide batter evenly among muffin cups (they should be about half full). Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
- While the cupcakes are baking, make the frosting. Using a hand mixer or stand mixer with the whisk attachment, beat the butter on medium speed for about 2 minutes, until creamy.
- Add the sifted cocoa powder and powdered sugar, salt, vanilla, and almond milk. Beat on low speed for 30 seconds, then increase the speed to high and beat until fluffy, about 2-3 minutes.
- If the frosting is too thick, add milk 1 tablespoon at a time. If too thin, add an additional 1/4 cup powdered sugar until the desired consistency is reached.
- Frost cooled cupcakes as desired.
