I don't know what it is, but there's something about vegan cake that is just incredibly delicious.
The oil? The trivial amount of vinegar? I don't know. But I love it. :)
This is definitely one of my favorite chocolate cake recipes ever! It's so amazingly moist and delicate and melt-in-your-mouth. And dark. And chocolatey. Oh, so chocolatey. But yet, still light. And airy. Oh, God I'll stop. I'm making myself hungry.
These cupcakes are delish. I'm a fan of anything chocolate and mint. They're almost like thin mints...but giant...and in cupcake form...
And, plus, they're just so dang adorable. With precious Easter cupcake wrappers, and a nice powdered sugar finish, they're beautiful little darlings. Daww. Go make these for somebody! Yumm!
Mint Chocolate Cupcakes
(Note: to make this recipe officially vegan, use organic and pure ingredients. I'm just not going to type it out...because I'm lazy)
Recipe adapted from Joy the Baker
Ingredients
2 1/4 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoons salt
1/2 teapspoon vanilla extract
1/2-1 teaspoon peppermint extract (depending on how pepperminty you want it)
2/3 cup canola oil
2 teaspoons white vinegar
2 cups cold water
powdered sugar (for garnish)
Directions
1. Preheat oven to 350 degrees. Line two cupcake pans with paper liners.
2. In a large bowl, sift all of the dry ingredients together and set aside.
3. In a medium bowl, whisk together the oil, water, vanilla and peppermint extracts, and vinegar.
4. Slowly mix the wet ingredients into the dry ingredients. Don't overmix.
5. Pour batter until cups are two-thirds of the way full.
6. Bake for 20-24 minutes, or until toothpick inserted into center comes out clean.
7. Cool in pan to 5 minutes, then transfer to wire rack to cool completely. Once cooled, dust with powdered sugar using a sifter.
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