Sticky Fingers Bakery's Chocolate Peppermint Vegan Cupcakes

Chocolate peppermint vegan cupcakes

I'm always looking for yummy recipes for my Cupcake Lovers and these chocolate peppermint cupcakes celebrate the holidays and satisfy your sweet-tooth. The recipe comes from Doron Petersan of Sticky Fingers Bakery in Columbia Heights, DC.  Get this and other recipes from Petersan's new book, Sticky Fingers Sweets: 100 Super Secret Recipes. You can also pick up your own box of chocolate peppermint cupcakes from Sticky Fingers Bakery  for $39. Enjoy!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cup cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/4 cups water
• 1/3 cup oil
• 1/2 cup brewed and cooled coffee
• 1 teaspoon vanilla
• 2 teaspoons vinegar

FROSTING INGREDIENTS BELOW:

• 1 (1 cup plus 2 tablespoons) Earth Balance Natural Shortening
• 1 (1/4 cup plus 2 tablespoons) Earth Balance Buttery Spread
• 4 1/2 cups 10x powdered sugar
• 3 1/2 teaspoons vanilla
• 2 tablespoons (2 to 4 tablespoons) Earth Balance Soy Milk, as needed
• 2 teaspoons peppermint extract
• 1/4 cup crushed candy-canes

Directions

1. Preheat oven to 350 F.
2. Line two 9 inch round cake pans with parchment. Sift the flour, sugar, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the water, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix the batter.
3. Fill the 12 standard cupcake cups 3/4-full and bake for 19 minutes or until a toothpick inserted into each cupcake comes out clean. Cool the cupcakes completely.
4. To make frosting: In the bowl of a stand mixer, whip Earth Balance shortening and Buttery Spread with the paddle attachment until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add sugar a little at a time. Once the sugar is incorporated, add the vanilla, peppermint extract and soymilk, and mix on low until the liquids are incorporated. Scrape the bottom of the bowl, and mix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes.
5. Pipe frosting onto cupcake with a pastry bag, or spread with a spatula. Sprinkle with candy cane pieces and enjoy. Store any extra frosting in a tightly sealed container in the fridge for up to 2-3 weeks.

Original recipe found here

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