Vegan Black Lager Cupcakes

IMG_0424Cook’s notes: I made some amazing Guinness chocolate stout cupcakes, but you know I hate to leave anyone out when we’re sharing food. This version is perfect for your vegan friends. New Belgium 1554 Black Lager is approved for vegans by barnivore.com. You can also reduce the sugar to just 2/3 cup. These terrific cupcakes do not need frosting.

Much like the “Wacky Cake,” which is made without eggs, milk, or butter, these are one-bowl cupcakes. Use a whisk to combine the batter; no mixer is needed.

I adapted the recipe to use espresso powder and black cocoa, which is super-dark cocoa. Use the ratio of 1/3 black cocoa with 2/3 Dutch processed cocoa powder in baking.

Dry:
1.5 cups all-purpose flour
1 cup [or just 2/3 cup] organic sugar
2 Tablespoons black cocoa plus enough Dutch processed cocoa powder to make 1/2 cup cocoa total
1 Tablespoon espresso powder
1 teaspoon baking soda
1/4 teaspoon baking powder, aluminum-free
1/2 teaspoon sea salt

Wet:
1/3 cup coconut oil, melted
1 teaspoon vinegar
1 cup vegan black lager or stout (such as New Belgium 1554 Black Lager)

 

Heat the oven to 350°. Line a muffin tin with parchment cups.

Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Make a well in the middle of the bowl.

Have the liquid ingredients measured and ready to go before you start to pour. Pour the melted oil, vinegar, and beer into the well. Stir well – batter thickens quickly.

Pour batter into the prepared cups, filling each only about 3/4 full.

Bake on center rack of the oven for approximately 25 minutes.

When cupcakes are done (toothpick inserted in center of a cupcake will come out clean), remove the pan to a wire rack. Let cool for ten minutes, then remove cupcakes from pan, and let them cool completely on wire rack.

 

Adapted from One Green Planet.

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