Chockerdoodle Cupcakes

♫ Listening to: Busy by Jawbreaker ♫

If you like cute mini chocolate cakes, you might also like my chocodiles.

This recipe make 24 vegan chocolate snickerdoodle cupcakes.

Vegan Chocolate Snickerdoodle Cupcake Ingredients

• 2 ½ cups unbleached white flour
• ⅔ cup cocoa powder
• ½ tablespoon cinnamon
• ½ tablespoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 cups soymilk* (or substitute other nondairy milk)
• 1 tablespoon apple cider vinegar (or substitute white vinegar)
• ⅔ cup sunflower oil (or sub any vegetable oil)
• 1 ¾ cups organic or raw sugar*
• 1 tablespoon vanilla extract

Vegan Chocolate Snickerdoodle Cupcake Directions

Preheat the oven to 350°.

Line 2 muffin pans with paper liners.

Combine vinegar and soymilk and let sit.

Sift 2 ½ cups flour, ⅔ cup cocoa powder , ½ tablespoon cinnamon, ½ tablespoon baking soda, 1 teaspoon baking powder, and pink sea salt into another bowl.

Add ⅔ cup oil, 1 ¾ cups sugar, and 1 tablespoon vanilla to the soymilk mixture and stir well. Sift dry ingredients into the wet and mix until smooth.

Fill the baking cups about ⅔ full.

Bake for 18-20 minutes, until when you insert a toothpick into the center of one, it comes out clean. This recipe made enough for a tray of minis, a tray of regular-sized, and a mini heart cake.

Vegan Snickerdoodle Frosting Ingredients

• ¾ cup vegan butter or margarine (I use organic earth balance)*
• ¾ cup palm shortening (I use spectrum because it's sustainably harvested and organic)*
• 3-4 tablespoons of soymilk* (or substitute another nondairy milk)
• 1 tablespoon vanilla extract
• 5 cups organic powdered sugar*
• ½ teaspoon cinnamon (optional for garnish)
• 2 tablespoons organic or raw sugar (optional for garnish)*

Vegan Snickerdoodle Frosting Directions

Whisk the ¾ cup vegan butter or margarine, tablespoon vanilla, and ¾ cup spectrum sustainable organic palm shortening using a stand mixer or a handheld electric mixer.

Sift in 5 cups powdered sugar, a cup at a time, adding soymilk when it gets too thick.

Pipe onto cooled cupcakes.

Mix ½ teaspoon cinnamon with 2 tablespoons sugar. Since I use organic raw sugar, the granules are bigger than white sugar, so I mixed mine using a mortar and pestle.

Sprinkle over iced cupcakes using a sifter. Here’s a picture of the sprinkling action.

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* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.