Vegan Chocolate Cupcakes with Peanut Butter Bourbon Frosting and Chocolate Coffee Frosting
Make sure the oven and pan are ready before you combine all the ingredients – the batter has to go into the pan right away. You can bake the cupcakes with or without paper liners, but they bake up more beautifully with them.
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water, cold press or chilled coffee
2 tsp vanilla extract
2 tbsp cider vinegar
Preheat oven to 375.
Line a 12 cup muffin pan with liners [see note].
Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Without wasting any time, pour the batter into the prepared baking pan.
1 1/2 tbsp natural margarine spread [Earth’s Best has margarine in stick form that works well], room temperature
1 tsp vanilla or 1/2 vanilla bean scraped
3 tbsp soy milk, and more if needed
2 2/3 cup powdered sugar, sifted
Beat peanut butter, Tofutti, margarine, vanilla, soy milk and bourbon until just blended. Add powdered sugar slowly and beat on medium high until smooth. If the frosting is too thick, add more soy milk until desired consistency is reached.