Cupcakes noir

The triple threat of dark chocolate cake, chocolate frosting, and chocolate sprinkles created a real danger at our place yesterday afternoon. For stale adults, Ben and I have surprisingly little self-control, at least when it comes to vegan cupcakes.

Vegan chocolate cupcakes

1/2 t. Ener-G egg replacer
2 T. soy milk
1 c. unbleached, all-purpose flour
3/4 c. sugar
3 1/2 T. cocoa, Dutch-processed or regular
1/4 t. baking powder
1/4 t. baking soda
dash of salt
2 T. canola oil
3 1/2 T. plain soy yogurt
3/4 c. water or soy milk

For frosting:
2 1/2 T. soy margarine
2 1/2 T. non-hydrogenated vegetable shortening
Heaping 1/8 c. cocoa
1 c. powdered sugar
2-3 T. soy creamer (you can substitute soy milk)

Preheat oven to 325 F. Combine the Ener-G and 2 T. soy milk and set aside. Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt, Add the oil, soy yogurt, and Ener-G mixture, stirring gently. When nearly combined, begin adding the water or soy milk little by little (you may not need all of the liquid). Stir until just combined; over-stirring results in tougher cupcakes.) Pour batter into cupcake pan, filling each well just slightly more than halfway. Bake 15-20 minutes. When a sharp knife inserted into the center of a cupcake comes out clean, they're done... even if they look a bit moist. They just are moist! That's how you like them, true?

To make the frosting, whip together the margarine and shortening until fluffy. If you're using your beloved red Kitchenaid mixer like we did, the whisk attachment will be happy to get some play here. Add the cocoa and powdered sugar and beat. (Unlike cake batter, frosting can be stirred and mixed and fluffed and whipped for a long time without anything bad happening.) Drip in the soy creamer bit by bit. Be conservative (trust me). You might not need all of the liquid.

When the cupcakes are cool, pipe on the frosting or just daub it on in big, cute blobs. Be generous with the sprinkles: it looks lame if there are only like six sprinkles on there.