Vanillabrite's Delights

Vegan Double Chocolate Muffins & Chocolate Fudge Frosting

2 cups flour
1 cup unsweetened cocoa powder
1 tbsp baking powder
½ tsp salt
1 cup sugar
1 ¾ cups “milk”
½ cup oil
1 tsp vanilla extract
1 cup vegan chocolate chips*

Preheat oven to 400 degrees F. Lightly oil 12 muffin tins or line with paper liners and set aside. In a large bowl, stir together the flour, cocoa powder, baking powder, salt and sugar. Stir in the “milk”, oil, vanilla, and chocolate chips. Spoon evenly into muffin cups and bake for 20-25 minutes or until a toothpick or knife comes out clean. Let cool completely before removing from tins. Serve as is or ice with Chocolate Fudge Frosting. Makes 12 muffins.

*Chocolate Fudge Frosting:
1 ½ cups water
½ cup unsweetened cocoa powder
1 ½ cups sugar
¼ tsp salt
¼ cup cornstarch
¼ cup vegan margarine
1 ½ tsp vanilla extract

In a medium saucepan, whisk together the water, cocoa powder, sugar, salt, and cornstarch. Slowly bring to a boil, whisking constantly for 3-4 minutes to avoid sticking. Once it starts to thicken, remove from heat and stir in margarine and vanilla. Refrigerate for at least an hour before frosting cake, blend frosting in food processor until smooth. Makes approximately 2 cups.

Borrowed from: “La Dolce Vegan!” by Sarah Kramer


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