Chocolate Stout Cupcakes
For the Cupcakes:
1 12-oz. bottle Irish stout beer (or 12 oz. coffee, if you prefer)
1/2 cup soy milk
1/2 cup vegetable oil
1 Tbsp. pure vanilla extract
Egg replacer equivalent to 3 eggs (try Ener-G brand)
3/4 cup vegan sour cream (try Tofutti brand)
3/4 cup unsweetened cocoa
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
For the Frosting:
1 8-oz. pkg. vegan cream cheese, softened
1/3 cup soy milk
1 lb. confectioners’ sugar
To Assemble:
Cocoa powder for dusting
For the Cupcakes:
•Preheat the oven to 350°F. In a large bowl, combine the beer, soy milk, vegetable oil, and vanilla. Beat in the egg replacer and then mix in the vegan sour cream.
•In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet beer mixture.
•Grease 24 muffin tins (or line with cupcake liners) and divide the batter among the muffin tins.
•Bake for 25 minutes, or until done.
•Cool completely before decorating.
For the Frosting:
•Beat the vegan cream cheese in a bowl until light and fluffy. Gradually beat in the soy milk, then slowly mix in the confectioners’ sugar.
To Assemble:
•Top each cooled cupcake with a dollop of frosting, then sprinkle with a small dusting of cocoa powder.
