VEGAN CREAM-FILLED CHOCOLATE CUPCAKES
Inspired by Hostess cupcakes, these vegan chocolate cupcakes are filled with an eggless meringue made with aquafaba (the cooking liquid from chickpeas) and glazed tops with a shiny chocolate ganache made with soy milk. They're so unbelievably delicious no one will believe they could be vegan. I'm excited for you to try this recipe--it is as fun to make as it is to eat.
Provided by Joanne Chang
Categories dessert
Time 2h25m
Yield Makes 12 regular cupcakes
Number Of Ingredients 14
Steps:
- For the chocolate cupcakes: Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a 12-cup regular muffin tin with muffin papers, or oil and flour the cups. Set aside.
- In a medium bowl, mix together the flour, superfine sugar, cocoa powder, brown sugar, baking soda, and salt. In a separate bowl, whisk together 1 cup (240 grams) cold water, the oil, and the vanilla. Pour the oil mixture into the flour mixture and mix them together with a wooden spoon until the batter is smooth and homogeneous. Pour the batter evenly into the prepared muffin tin cups, filling the cups about three-quarters full.
- Bake for 18 to 24 minutes, rotating the muffin tin midway through the baking time, until the cupcakes spring back when you touch them lightly in the middle and a cake tester inserted into the middle of a cupcake comes out clean. Let cool in the muffin tin on a wire rack for about 30 minutes, then remove the cupcakes from the tin and let them cool completely directly on the rack.
- While the cupcakes are baking, make the soy ganache and vegan marshmallow.
- For the soy ganache: Chop the chocolate and place in a medium metal or heat-proof glass bowl. In a small saucepan, heat the soy milk until just before it comes to a boil, when small bubbles collect along the sides of the pan. Pour the soy milk over the chocolate and let stand for about 30 seconds. Slowly whisk the chocolate and soy milk together until the chocolate is completely melted and the ganache is smooth.
- Pour the ganache into a small bowl and let it cool to room temperature so that it is cool to the touch but still somewhat liquid. If the ganache firms up too much, rewarm it slightly in the microwave or a bain-marie (see Cook's Note); don't warm it so much that it gets runny.
- For the vegan marshmallow: Place the aquafaba in a stand mixer fitted with a whisk attachment. Whip on medium-high speed for about 2 minutes, until the aquafaba gets foamy and thick. Slowly add the sugar and vanilla and whip on medium-high for 8 to 10 minutes, until the marshmallow is thick and fluffy. It will take a long time to thicken but once it does, it will magically become exactly like meringue. Use immediately.
- To assemble: When the cupcakes are completely cool, use a small teaspoon or a spoon handle to scoop out a divot in the center of each cupcake, about 1 1/2 inches deep and 1 inch wide. Set aside the pieces of cake you take out. Fill each hole with a spoonful of the marshmallow and top with a piece of the saved cake. Use an offset spatula or knife to spread the cupcake tops with the ganache, covering them fully.
- Make a cornet out of parchment paper. A cornet is a small parchment paper cone that you fill with melted chocolate, caramel, or piping icing that you use to write on cakes and cookies. To make a cornet, fold a piece of parchment paper on the diagonal and cut through the fold with a small paring knife so you have two triangles. Position one of the triangles so the longest edge is facing away from you on an angle from lower left to upper right, the shortest edge is on the right, and the middle-length edge is facing down (toward you). Now eyeball the mid-length edge to find the halfway point. Place your left hand at this point and hold it down with your forefinger and thumb. Bend down the top corner, then twist it under so that the point is approximately at the midpoint of the shortest edge and poking out about an inch. You will see the beginning of a cone forming. Slowly roll the parchment down with your right hand while anchoring the opposite tip with your left hand. After you've rolled the whole triangle into a cone, tuck the extended point of the open top inward to hold everything in place.
- Fill the cornet halfway with the melted chocolate (don't overfill or you will end up with a mess) and roll the top of the cornet closed like a tube of toothpaste, making sure to roll the cornet with the seam on the bottom. Snip the point with scissors or cut it off with a small paring knife to make a tiny opening for the filling to come out.
- Draw a decorative swirl across each of the cupcakes. Serve immediately or within a few hours of filling.
- These cupcakes should be eaten the same day they are made.
VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING
These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.
Provided by Francesca
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h15m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
- Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 55.8 g, Fat 11.2 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 156.7 mg, Sugar 42.2 g
CREAM FILLED CHOCOLATE CUPCAKES
A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.
Provided by Dr. Brenda
Categories Desserts Cakes Holiday Cake Recipes
Time 1h30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
- Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
- Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 34.8 g, Cholesterol 16.2 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 24.2 g
VEGAN CHOCOLATE CUPCAKES
These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla. Frost cupcakes.
Nutrition Facts : Calories 265 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
VEGAN CHOCOLATE CUPCAKES
Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.
Provided by Pete Wells
Categories easy, weekday, dessert
Time 40m
Yield Makes 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
- In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
- Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
- When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 24 grams, TransFat 0 grams
CHOCOLATE CUPCAKES WITH CREAM FILLING
Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make, but are well worth it. (Don't skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake's top. But these are decidedly not the original. Whatever you do, make sure they're stored in something airtight. They will dry out quickly.
Provided by Jennifer Steinhauer
Categories dessert
Time 1h
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
- In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
- In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
- For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
- For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
- With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 28 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 86 milligrams, Sugar 32 grams, TransFat 0 grams
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