April 22nd, 2016
Recipe By: Ann Vallely
Vegan Chocolate Cupcakes With Cookie Butter Frosting
( serves: 12 Cupcakes )
Prep Time: 15 Minutes
Cook Time: 35 Minutes

Ingredients

For Cupcakes:

- 3 oz dark chocolate (vegan)

- 2 tablespoons cocoa powder

- 3/4 cup hot coffee

- 1/2 cup and 1 tablespoon flour

- 2/3 cup sugar

- 1 teaspoon salt

- 1 teaspoon baking soda

- 6 tablespoons olive oil

- 1/2 cup applesauce

- 2 teaspoons apple cider vinegar

- 2 teaspoons vanilla extract


For Frosting:

- 1/2 cup room temperature Earth Balance vegan butter (tub not stick)

- 1 cup Cookie Butter from Trader Joe's

- 2 cups powdered sugar

- 3 tablespoons original unsweetened almond milk

Directions

For Cupcakes:

- Preheat oven to 350 degrees fahrenheit and line cupcake tin with 12 paper liners.

- In a large bowl, pour the hot coffee over the chocolate and cocoa powder and mix until melted.

- In another bowl, combine all dry ingredients and whisk.

- In a third bowl, add all wet ingredients and whisk.

- Combine all three bowls into one and mix by hand.

- Pour mixture into cupcake liners (fill about half way) and bake for 35 minutes.

- Let cool for at least 20 minutes before adding frosting.


For Frosting:

- Mix all ingredients with an electric mixer.

- Add frosting to cupcakes (we used a piping bag).