♫ Listening to: Begin Again by Purity Ring ♫
Makes 24 cupcakes
Vegan Butterfinger Candy Ingredients:
- 1 ½ cup chocolate chips
- 3 chick-o-sticks
Vegan Butterfinger Candy Directions:
Slice the chick-o-sticks lengthwise into sizes that fit into your chocolate molds. (If you don’t have chocolate molds, you can just break the sticks into chunks that you’ll dip into the melted chocolate and then set onto parchment paper to harden.)
Melt ⅔ of the chocolate in a double boiler.
Add the remaining chocolate only when the first batch is completely melted. Stir until the new chocolate is completely melted and smooth.
Remove the chocolate from heat.
Spoon the melted chocolate into the bottoms of your silicone chocolate molds.
Set the chick-o-stick pieces on top of the melted chocolate in the molds.
Top the chick-o-sticks with additional melted chocolate until the mold is filled.
Wait overnight for the chocolate to harden (or to speed up the process, you can set them in the fridge).
Vegan Chocolate Butterfinger Cupcake Ingredients:
- 2 cups soymilk (or sub any non-dairy milk)
- 1 tablespoon apple cider vinegar
- 2 ½ cups unbleached white flour
- ⅔ cup cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ⅔ cups sugar
- ⅔ cup sunflower oil
- 1 tablespoon vanilla extract
- 6 chick-o-sticks
Vegan Chocolate Butterfinger Cupcake Directions:
Heat the oven to 350°. Line 2 muffin pans with paper liners.
Combine the vinegar and soymilk and let sit.
Sift the dry ingredients together in a separate bowl: 2 ½ cups unbleached white flour, ⅔ cup cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
Mix the wet ingredients into the soymilk: 1 ⅔ cups sugar, ⅔ cup sunflower oil, and 1 tablespoon vanilla extract.
Smash 6 chick-o-sticks using a mortar and pestle (or whatever method you prefer, ie. hitting with a rolling pin, jumping up and down on, or driving over with your car).
Add the dry ingredients to the wet ingredients. Mix until there are no visible dry areas. Use spatula to scrape the sides of the bowl ensuring no flour stowaways.
Add the chick-o-stick crumbs to the batter.
Mix just until incorporated.
Fill each cupcake paper ⅔ of the way full with batter.
Bake for 18-20 minutes, until when you insert a toothpick into the center of one, it comes out clean. Remove from oven, and set cupcake pans on cooling racks to cool for 10 minutes. Then remove from pan and set cupcakes on the cooling rack.
Vegan Vanilla Butterfinger Frosting Ingredients:
- ¾ cup earth balance
- ¾ cup organic palm shortening
- 1 tablespoon vanilla extract
- 5 cups organic powdered sugar
- 3 chick-o-sticks (mashed into crumbs)
Vegan Vanilla Butterfinger Frosting Directions:
Whisk the shortening and margarine for 3 minutes using an electric or stand mixer.
Sift in the powdered sugar, 1 cup at a time, mixing for at least minute between each addition.
Add the vanilla, and mix until incorporated.
Add the majority of the chick-o-stick crumbs (but save a tablespoon for sprinkling on top later).
Fill a piping bag fitted with a large tip.
Frost the cupcakes.
Sprinkle the frosted cupcakes with chick-o-stick crumbs.
Garnish each cupcake with one hello kitty butterfinger candy.
Chill until ready to serve.