Vegan Dark Chocolate Cupcakes

 

This recipe is from America’s Test Kitchen. I was in the mood for chocolate cupcakes, and also I really wanted to try out these edible gold stars I bought on a whim. We really liked these! The only caveat was that the cupcakes were a bit crumbly, so we could not do that trick where you twist off the bottom to place it on top of the frosting and make a cupcake sandwich. And oddly enough, it’s not something we typically do, but somehow this frosting seemed to call for it! Note that the frosting needs to be made ahead of time.

For the chocolate cupcakes
1 1/3 cups (189 g) all-purpose flour
1 cup (198 g) organic sugar
¾ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup water
½ cup (43 g) Dutch-processed cocoa powder
1 oz (28 g) bittersweet chocolate, chopped
¼ cup coconut oil
¾ tsp. vanilla extract
¼ cup aquafaba (I used more, I think a whole can’s worth)
1 tsp. cream of tartar

For the chocolate frosting
2 (14-oz) cans coconut milk, refrigerated
10 oz semisweet chocolate chips
1 pinch salt


For the chocolate cupcakes 

Adjust oven rack to middle position and preheat oven to 400 °F. Line a 12-cup muffin tin with paper liners.

Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Set aside.

Microwave water, cocoa, chocolate, oil, and vanilla in second bowl at 50% power, whisking occasionally, until melted and smooth, about 2 minutes; set aside to cool slightly. (I did this in a double boiler.)

Meanwhile, using a stand mixer fitted with a whisk, whip aquafaba and cream of tartar on high speed until stiff foam that clings to whisk forms, 3 to 9 minutes. Using a rubber spatula, stir chocolate mixture into flour mixture until batter is thoroughly combined and smooth (batter will be thick). Stir one-third of whipped aquafaba into batter to lighten, then gently fold in remaining aquafaba until no white streaks remain.

Divide batter evenly among prepared muffin cups. Bake until tops are set and spring back when pressed lightly, 16 to 20 minutes, rotating muffin tin halfway through baking.

Let cupcakes cool in muffin tin for 10 minutes, then transfer to wire rack and let cool completely, about 1 hour.


For the chocolate frosting 

Open cold cans of coconut milk. Skim the cream layer from each can and measure out ¾ cup of the cream. (Any remaining cream, along with the rest of the liquid, are not needed for this recipe. You can save them for smoothies – I like freezing this in an ice cube tray. Otherwise, discard it.)

Microwave coconut cream, chocolate chips, and salt in a bowl at 50% power, whisking occasionally, until melted and smooth, 2 to 4 minutes (I like doing this in a double boiler). Transfer to the bowl of a stand mixer; place plastic wrap directly against surface of chocolate mixture and refrigerate until cooled completely and texture resembles cream cheese, about 3 hours, stirring halfway through chilling. (If the mixture has chilled for longer and is very stiff, let stand at room temperature until softened but still cool.)

Using stand mixer fitted with whisk attachment, whip at high speed until fluffy, mousse-like soft peaks form, 2 to 4 minutes, scrapping down halfway through whipping.

Spread or pipe frosting evenly over cupcakes and serve.