These charming and chocolaty cupcakes are positively perfect for a sunflower-themed afternoon tea and look beautiful when highlighted on the top of a tiered stand.
Chocolate-Sunflower Cupcakes
Serves: 26
The brewed coffee for the liquid of the batter is just enough to enhance the flavor of the cocoa powder without overpowering it.
Ingredients
- 1⁄2 cup unsweetened almond milk
- 11⁄2 teaspoons white vinegar
- 1 cup all-purpose flour
- 3⁄4 cup firmly packed light brown sugar
- 1⁄2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup avocado oil
- 1⁄3 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1⁄2 cup hot brewed coffee
- Vegan Vanilla Frosting (recipe follows)
- 2 ounces dairy-free dark chocolate*, finely chopped
Instructions
- Preheat oven to 350°F. Line 26-wells of a mini muffin pan with mini cupcake paper liners.
- In a large bowl, stir together almond milk and vinegar. Let stand for 10 minutes.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add oil, applesauce, and vanilla extract to almond milk mixture, stirring until combined. Gradually add hot coffee, whisking until incorporated. Add flour mixture, whisking just until combined. Evenly divide batter among prepared wells of muffin pan.
- Bake until a wooden pick inserted in centers of cupcakes comes out clean, 20 to 22 minutes. Let cool in pan for 10 minutes. Transfer cupcakes to a wire rack and let cool completely.
- Place uncolored Vegan Vanilla Frosting in a piping bag fitted with a medium round piping tip (Ateco #805). Pipe a small dollop of frosting in the center of each cupcake, leaving approximately 1⁄2-inch on all sides. Sprinkle top and sides of frosting dollop with finely chopped chocolate until evenly coated.
- Place yellow Vegan Vanilla Frosting in a piping bag fitted with a small leaf tip (Wilton #352). Holding piping bag parallel to the side of cupcake, pipe a small leaf shape onto the side of previously piped frosting dollop that reaches just to the outside edge of cupcake. Repeat petal shape in a complete circle around top of cupcake. Repeat piping once again on top of previously piped leaves. Place in an airtight container and refrigerate until ready to serve, up to 2 days.
Notes
*We used HU Gems.
Vegan Vanilla Frosting
Serves: 2 cups
Ingredients
- 1⁄2 cup vegan butter*, softened
- 1⁄8 teaspoon kosher salt
- 3 1⁄2 cups confectioners’ sugar
- 2 tablespoons almond milk
- 1⁄2 teaspoon vanilla extract
- Yellow vegan food coloring
Instructions
- In a large bowl, beat butter and salt together with a mixer at low speed until smooth and creamy. Slowly beat in confectioners’ sugar, 1 cup at a time, until smooth and fully combined. Beat in almond milk, increasing mixer speed to medium, until frosting is smooth and fluffy, approximately 1 minute. Beat in vanilla extract. Divide frosting evenly between 2 bowls. Add food coloring to one bowl until desired yellow hue is achieved. Cover with a damp paper towel until ready to use.
Notes
*We used Earth Balance vegan butter.
