For cupcakes:
1 3/4 c + 2 tbs ap flour
1 1/4 c plus 3 tbs granulated sugar
3/4 cup cocoa powder (I use Chatfields unsweetened vegan cocoa powder)
2 tsp baking soda
1/2 tsp salt
1 1/4 c room temperature water
1/3 c canola oil
1/2 cup brewed coffee cooled to slightly warmer than room temperature
1 1/2 tsp vanilla extract
1 tbs vinegar (I used white)
Chocolate Frosting (recipe follows)
Preheat oven to 350, and line muffin pan with wrappers
In stand mixer, add all wet ingredients except vinegar to bowl and mix a few times with paddle attachment. Add all dry ingredients and mix just until combined and there are no/very minimal lumps. Fold in vinegar by hand until you see streaks in batter. Do not overmix the batter.
Fill wells about 2/3 of the way full. Bake for 17-22 minutes until toothpick inserted comes out clean.
Chocolate Buttercream Frosting:
1 c plus 2 tbs shortening (I use spectrum organics)
6 tbs dairy free butter
3 3/4 c powdered sugar
3/4 c unsweetened vegan cocoa powder
2 tsp vanilla extract
4 tbs dairy free milk (I use soy)
In the bowl of a stand mixer, blend shortening and dairy free butter together until combined. On low speed add cocoa powder and powdered sugar. Scrape sides if needed. It helps to add a little at a time and wait for it to be combined before adding more.
Add vanilla and soy milk. Can add more dairy free milk a table spoon at a time until desired consistency is met. Mix until fluffy, around two minutes on medium high.
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