1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup Earth Balance® Vegan Buttery Stick, melted
2 tsp. vanilla extract
1 tsp. white vinegar
1 cup water or soymilk
Preheat oven to 350F. Fill muffin tin with paper liners.
Sift together flour, sugar, cocoa powder, baking soda and salt. Add melted Earth Balance® Vegan Buttery Stick,
vanilla, vinegar and water. Mix together using a hand mixer for 3 to 4 minutes, until smooth.
Divide batter evenly between cupcake liners and bake 40 to 45 minutes, or until a wooden skewer inserted in
the center of a cupcake comes out clean. Allow to cool before frosting.
Mocha “Buttercream” Frosting
Makes about 1/2 cup
2 oz. unsweetened chocolate
1 tsp. espresso powder
1 Tbsp. warm water
1 Earth Balance® Vegan Buttery Stick, softened
1 tsp. vanilla extract
Pinch of salt
2 cups powdered sugar
Break chocolate up into smaller pieces and microwave until melted. Stir and cool to room temperature.
Dissolve espresso powder in warm water; set aside. Cream together Earth Balance® Vegan Buttery Stick with
cooled chocolate, vanilla and salt. Gradually beat in powdered sugar. Add espresso mixture. Chill until ready to
frost cupcakes. Spread using an off-set spatula or pipe onto cupcakes using a pastry bag and piping tips.
Borrowed from: www.earthbalancenatural.com
*Earth Balance Organic Natural Buttery Spread can be replaced with regular butter or margarine.