Dutch Rocky Road Cupcakes

vegan rocky road cupcakes

♫ Listening to: Your New Beloved by Lovelife ♫

Chocolate Cupcake Ingredients:

  • 2 cup nondairy milk
  • 1 tablespoon apple cider vinegar
  • 2 ½ cup unbleached white flour
  • ⅔ cup dutched cocoa powder
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup sunflower, safflower, or melted coconut oil
  • 1 ¾ cup sugar
  • 1 tablespoon vanilla extract

Chocolate Cupcake Directions:

Preheat the oven to 350°. Line 2 cupcake tins with 22 cupcake papers.

Mix together the nondairy milk and the vinegar and let stand.

Sift the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

Add the vegetable oil, sugar, and vanilla extract to the milk, and mix.

Pour liquid ingredients into the dry ingredients, and mix. Fill cubbies ⅔ full.

Bake in a 350º oven for 22 minutes.

Vegan Chocolate Frosting Ingredients:

  • ½ cup homemade vegan butter (or sub earth balance)
  • ½ cup organic palm shortening
  • 1 tablespoon vanilla extract
  • 1 cup natural cocoa powder
  • 4 cups organic powdered sugar
  • 4 tablespoons nondairy milk (I used homemade almond milk, but you can use anything really)

Vegan Chocolate Frosting Directions:

Mix the butter, shortening, and vanilla extract with a kitchen aid or handheld mixer until it’s smooth and creamy.

Sift the cup of cocoa powder into the bowl of butter and shortening. Mix.

Add a tablespoon of almond milk while it’s mixing.

Sift a cup of powdered sugar into the bowl.

Add a tablespoon of almond milk while it’s mixing.

Sift a cup of powdered sugar into the bowl.

Stop mixing. Scrape the sides of the mixing bowl with a spatula.

Sift a cup of powdered sugar into the bowl.

Add a tablespoon of almond milk while it’s mixing (you’re basically just adding a tablespoon of non-dairy milk every time the mixture gets too thick).

Sift a cup of powdered sugar into the bowl.

Add a tablespoon of almond milk while it’s mixing.

Pipe onto cooled cupcakes. This recipe makes enough to pipe onto 24 cupcakes or if you’re spreading it with a knife, you can half this recipe.

rocky road cupcakes

Vegan Rocky Road Garnish Ingredients:

Dollhouse Shortcut

Buy the sea salt & turbinado sugar dark chocolate almonds from TJ instead of making your own

  • 44 almonds
  • half of a 12 oz bag of vegan chocolate chips
  • 22 mini marshmallows (or 6 big ones, each cut into 4 pieces)

Vegan Rocky Road Garnish Directions:

Melt the chocolate chips in a double boiler.

Line a cookie sheet with parchment paper.

Dip each almond into the chocolate using a fork or chopsticks to fish it out once it’s completely coated.

Set each coated almond onto the parchment paper.

Chill all the chocolate covered almonds in the freezer or fridge until hardened.

Top each iced cupcake with 1 marshmallow and 2 chocolate covered almonds.

vegan rocky road cupcake

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