Last week, I confessed I’m a chocoholic, and you were all shocked. Okay, no, you weren’t! Today, I’m really excited to share a great recipe courtesy of Rosie from Sweetapolita. This lovely lady is as sweet as her fabulous cake recipes, and she’s definitely my go to recipe resource if I don’t have time to experiment with my own. Plus, her treats are about as gorgeous as can possibly be, so if just the idea of her flavor combinations doesn’t have your mouth watering, the stunning images on her blog are sure to get your reaching for your mixing bowls. Today, we’re going to share the yummy vegan dark chocolate cupcakes she put together. What a great way to start the week! — xo, Maddy

CAKE

• 275 g/2 cups plain/all-purpose flour
• 100 g/3/4 cup natural cocoa powder (such as Ghirardelli Unsweetened Cocoa)
• 2 teaspoons (10 ml) baking soda
• 1 teaspoon (5 ml) baking powder
• a pinch of salt
• 450 ml/1-3/4 cup unsweetened soy milk
• 2 teaspoons (10 ml) red wine vinegar
• 320 g/ 1-2/3 cups caster/superfine sugar
• 320 ml/1-1/4 cups sunflower oil
• 2 tablespoons (30 ml) vanilla extract

FROSTING

• 1 cup (227 g/8 oz) Vegan, non-hydrogenated margarine
• 1 cup (125 g/4 oz) icing sugar (confectioners’ or powdered)
• 1-1/2 teaspoons (7.5 ml) pure vanilla extract
• 5 oz (145 g) quality bittersweet or semisweet chocolate, chopped, melted and cooled
• 1/4 cup (60 ml) almond or soy milk
• pinch of salt

Instructions

• Preheat the oven to 160°C (315°F) Gas 4. Put the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. Sift twice.
• In a separate bowl, whisk together the soy milk, vinegar, sugar, oil and vanilla extract. Pour into the flour mixture and stir until well combined.
• Spoon the mixture into the prepared cake pan and bake in the preheated oven for 40-55 minutes. A wooden skewer inserted in the middle should come out with almost no crumbs attached, and the middle of the cake, when pressed, should spring back slightly instead of sink. Bake for an additional 5-10 minutes if necessary.
• Remove from the oven and let cool in the pan for 10 minutes. Slide a table knife all around the edge to loosen the cake, then remove from the pan. Transfer to a wire rack to cool for 1 hour.
• To create the frosting: In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and margarine and beat on low speed, about 1 minute.
• Add vanilla and beat on low until well combined. Add the melted & cooled chocolate and beat on medium speed until smooth, about 2 minutes. Add almond milk and salt, and beat on medium speed for another minute.

Images and recipe from Sweetapolita. Cake recipe from Tea with Bea by Bea Vo.