Vegan German Chocolate Cupcake Recipe

Cupcake Ingredients
1 cup demerara sugar*
1/3 cup coconut oil (or veg oil)
1 teaspoon apple cider vinegar
1 1/4 cup rice milk**
3 teaspoon vanilla extract
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

1 3/4 cups all-purpose flour


Preheat oven to 350 degrees Fahrenheit and line a muffin pan paper baking cups.

Beat together the coconut oil and sugar. Mix in the rice milk, cider vinegar, and vanilla extract.

Mix in the cocoa powder. Add the baking soda, baking powder, and salt. Combine well. Slowly incorporate the flour taking care not to over mix.

Portion out the batter into the pre-lined muffin pan..

Bake for 18-22 minutes.

While the cupcakes are baking, you can begin the topping.


Topping
1 cup brown sugar
1/4 cup lite coconut milk
6 tbsp vegan margarine***
1 tsp vanilla
7 oz package of shredded, sweetened coconut

In a saucepan, heat coconut milk and brown sugar on high until it starts to boil. Add margarine and vanilla. Boil for 3-5 minutes. Add the coconut and stir. Remove from heat.

Put the topping on the cupcakes immediately. You really don't want it to harden in the pan.

Makes 12 cupcakes.


* Turbinado or raw sugar also work well.
** Any non-dairy, milk analogue is acceptable. I just prefer rice milk on my cereal.
*** I use Fleichmann's Unsalted Margarine