Vegan Chocolate Cupcakes with Creamy Vanilla Centers

Hostess has nothing on these!

I wanted to make something fun to take to friends. I thought I would make a variation on those Hostess Cupcakes from when I was young. I do see them every now and then at the stores (usually on a road trip at some random gas station on the middle of nowhere.) I am never tempted to buy them because I know how easy it is to whip up a batch at home. And once again if you cant pronounce it, dont eat it. There are a few exceptions two being worchestershire and charcuterie...funny I would use the later during a vegan post.

The recipe for these cupcakes are vegan but any good chocolate cupcake recipe will do and a vanilla pudding recipe too! And...you could use marshmallow type fluff...but what is it and should we eat it...probably not. A yummy vanilla pudding will crank these up a notch. Way better than fluff. The topping is simply soy milk melted chocolate or your favorite chocolate frosting recipe. Why not play around a little - peanut butter fillings, chocolate pudding or jam. Any way you make these it will make you feel like a kid again!

Enjoy!

Vegan Chocolate Cupcakes

3 cups all-purpose flour

**2 cups white sugar

1/2 cup cocoa powder

2 tsp baking soda

1 tsp salt

3/4 cup vegetable oil

2 tsp vanilla extract

2 tsp distilled white vinegar

2 cups water

**Note - I am aware of all the discussions about sugar being vegan...charcoal, bones etc...organic unbleached cane sugar is easily substituted. Also look for organic sugar or raw sugar (turbinado). Same goes for powder sugar which I mention in a recipe at the bottom! ;o)

Preheat oven to 350 degrees. Grease muffin tin or fill with paper liners.

Mix flour, sugar, cocoa powder, soda, and salt together in a large bowl. Mix oil, vanilla, vinegar and water in large measuring cup or pour all ingredients right into flour mix. Mix until smooth. Pour into prepared pan.

Bake for 15 minutes. Be sure to check with toothpick if done. Don't over bake.

Remove form oven and let cool.

Vegan Vanilla Filling
1/3 cup sugar
3 tbsp cornstarch
1/8 tsp salt
2 cups soy milk
1 tsp vanilla

Mix the sugar, cornstarch and salt in a large saucepan. Gradually blend in the soy milk, stirring constantly to avoid lumps.

Cook the mixture over low heat, stirring constantly until thickened. Cook for an additional 2 to 3 minutes, stirring now and then.

Remove the pudding from the heat and add the vanilla. Pour into bowl. Chill until firm, about 2 to 3 hours.

Place into pastry bag with star tip or use zip lock bag and cut corner. Insert tip into center of cupcake and squeeze a small amount into cupcake.

When using the zip lock bag it may be a little harder to fill the cupcake so use a small knife to make a slit and push bag in and squeeze in filling. Top with your fav frosting or with recipe below.

Vegan Chocolate Ganache

1/4 cup Silk Soy Milk - Plain, Chocolate or Vanilla

2 tsp vanilla

12 ounces Ghirardelli Semi-Sweet Chocolate Chips

Melt chips in double boiler over simmering water. In a separate pan heat soy milk just til it simmers. When chocolate chips have melted remove from heat and whisk in soy milk. Add vanilla. You can add more chocolate chip and soy milk to get the consistency you like.

You can of course decorate these with the traditional swirls that are so familiar. Just combine a cup of powdered sugar with a few drops of soy milk or water. Stir in just a few drops of water at a time...you should need very little. Place in decorating bag or again put in a small plastic bag and snip of the corner...Why not put your sweeties name or a message of love!

Hope you enjoy!

Happy baking!

“Who throws a cupcake? …honestly!”- young Dr Evil