Recipe from Isa Chandra Moskowitz
Adapted by Julia Moskin
- Total Time
- 1 hour 45 minutes
- Rating
- 4(91)
- Notes
- Read community notes
“Punk taught me to question everything,” the vegan chef Isa Chandra Moskowitz told Julia Moskin in 2007. “Of course, in my case that means questioning how to make a Hostess cupcake without eggs, butter or cream.” Ms. Moskowitz's vegan cupcake calls for cider vinegar instead of buttermilk. Nonhydrogenated margarine and shortening and soy milk are used in place of eggs and butter. —Julia Moskin
Featured in: Strict Vegan Ethics, Frosted With Hedonism
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Ingredients
Yield:12 cupcakes
- Nonstick cooking spray
- 1cup all-purpose flour
- ¼cup Dutch-process cocoa powder
- 3tablespoons black cocoa powder (see note) or more Dutch-process cocoa powder
- 1teaspoon baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- 1cup plain soy milk
- ¼cup canola oil
- ½cup pure maple syrup
- ¼cup sugar
- 1teaspoon apple cider vinegar
- 1teaspoon vanilla extract
- ⅓cup nonhydrogenated margarine, such as Earthbalance
- ⅓cup nonhydrogenated shortening
- 2½ to 3cups confectioners’ sugar
- 2teaspoons vanilla extract
- ⅓cup plain soy milk
- 4ounces bittersweet or semisweet chocolate, chopped
- 2tablespoons pure maple syrup or confectioners’ sugar
- 2cups confectioners’ sugar
- 1 to 2tablespoons plain soy milk
For the Cupcakes
For the Filling
For the Chocolate Icing
For the Royal Icing
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
500 calories; 20 grams fat; 5 grams saturated fat; 2 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 81 grams carbohydrates; 2 grams dietary fiber; 67 grams sugars; 3 grams protein; 189 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
For the Cupcakes
Step
1
Heat oven to 350 degrees. Line a 12-muffin pan with paper liners, and spray lightly with nonstick spray. In a mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. In a mixer, combine the soy milk, oil, syrup, sugar, vinegar and vanilla. Mix at medium speed for 2 minutes. Add half the dry ingredients and mix to blend. Add remaining dry ingredients and mix for 1 minute.
Step
2
Use a standard ice cream scoop to fill cupcake liners ¾ full. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Turn out onto a cooling rack and allow to cool completely.
For the Filling
Step
3
In a mixer, beat margarine and shortening until combined. Add 2½ cups confectioners’ sugar and beat until very fluffy, about 10 minutes. Taste for sweetness and add remaining ½ cup sugar if desired. Add vanilla and beat for 1 minute more.
For the Chocolate Icing
Step
4
In a small skillet, bring soy milk to a simmer. Reduce heat to very low and stir in the chocolate and maple syrup, stirring until just melted. Turn off heat.
For the Royal Icing
Step
5
Using an electric mixer or by hand, sift sugar into a bowl and add 1 tablespoon soy milk. Mix, adding up to 1 more tablespoon soy milk until consistency is like stiff toothpaste.
To Assemble
Step
6
Prepare two pastry bags, one fitted with a large plain tip, and one with a small writing tip. Fill large-tipped bag with filling, and the small-tipped bag with royal icing. (Instead of pastry bags, thick resealable plastic bags may be used. For filling, cut off one corner of bag so the opening measures a scant ½ inch across. For icing, opening should be just large enough to pipe a thin line.)
Step
7
Using your pinkie, poke a hole in center of each cupcake top about an inch deep. Push tip of pastry bag with filling into each hole, firmly squeezing in filling and slowly drawing tip up and out. When all cakes have been filled, wipe off any excess that sticks out from holes; tops of cupcakes should be flat.
Step
8
Place cupcakes on a baking sheet or tray that fits in refrigerator. Rewarm pan of chocolate icing over low heat if necessary, stirring constantly. Dip top of each cupcake into icing, swirling to coat completely. When all cupcakes are dipped, refrigerate 10 to 15 minutes to set. When set, use royal icing to make squiggles across center of each cupcake. Keep refrigerated until ready to serve, up to 1 day.
Tip
- Black cocoa, which gives the cake its characteristic dark color and bittersweet flavor, is available from King Arthur Flour, (800) 827-6836, kingarthurflour.com
Ratings
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Cooking Notes
Jen
I thought these cupcakes were great! I made them along with a batch of non-vegan "Hostess cupcakes" and these were actually better, with a lovely dense moist texture. I'll use the basic devil's food cake recipe again and play with some icing variations. I'm not totally sure if the previous commenter actually made these or is just grinding an axe.
Joel
These are some awesome cupcakes! I used oat milk instead of soymilk and they turned out perfect. The cream on the inside was delicious and my vegan friends loved them!
Katherine
These are fun and delicious. Rich, satisfying, and easy to make.
Audrey
Satisfying and rich cupcakes! I definitely would not have known these were vegan
Devon
SO GOOD! Can't tell they are vegan at all.
Brady
Following advice of other commenters, I tripled the cupcake batter and left the filling and icings as is. Ended up with 28 cupcakes with approx. 1/3 cup batter in each. Next time, if there is one, I think, 1/4 cup per cupcake would work and stretch it to closer to 3 doz with enough of the filling and icings. Was happy to accommodate my daughter's wish to bake these cupcakes for her vegan classmates, and they taste good. Not sure I would make again for the effort, number of bowls and ingredients
Laura Briscoe
Without a doubt, these are delicious, regardless if you are a vegan or not. Chef notes: The ganache, filling and royal icing make enough for 36 cupcakes. The batter seems thin and one reviewer noted the short yield. I added a little more flour (sorry didn't weigh it) to "thicken" the batter just enough so it was less drippy. This did no detriment to the texture of the cupcakes AND, since I had tripled the number of cupcakes, yielded exactly 36.
Regina Bann
How big is a standard ice cream scoop? I tried googling it, but couldn't find it. I really wanted 12 cupcakes, but I got only 9 :(
m ruyt
these were delicious
J'ba
Could this recipe be adapted into a cake?
Laura
Great tasting cupcakes. I would challenge anyone to think that they weren’t vegan. Quick notes, there is enough filling in this recipe for two batches of the cupcakes and the same is also true for the icing as well as the piping icing for the squiggly at the top. Also, I used Dutch process cocoa powder for both the quarter cup and the 3 tablespoons Plus I substituted canola oil with avocado oil.
Randy
This recipe isn't included in Chandra's outstanding book, "Vegan Cupcakes Take Over the World" book, these are GREAT. Because they're not full of stabilizers and chemicals they're best the day they're made, but no worries! There won't be any left over.
Audrey
Satisfying and rich cupcakes! I definitely would not have known these were vegan
Katherine
These are fun and delicious. Rich, satisfying, and easy to make.
Joel
These are some awesome cupcakes! I used oat milk instead of soymilk and they turned out perfect. The cream on the inside was delicious and my vegan friends loved them!
Jen
I thought these cupcakes were great! I made them along with a batch of non-vegan "Hostess cupcakes" and these were actually better, with a lovely dense moist texture. I'll use the basic devil's food cake recipe again and play with some icing variations. I'm not totally sure if the previous commenter actually made these or is just grinding an axe.
Renee
Vegan cupcakes can be so much better than this. Really not good but I suppose they are better than Isa's other cupcake recipes because the chocolate is forgiving.
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