Would've given this five stars but it was so sweet. I made this to go with the Basic vegan chocolate cupcake recipe and it was a smashing success. Everyone has requested the recipe. I made the cupcakes for a work deal and actually saw a co-worker eating the frosting out of the container with a fork.
I omitted the soymilk at the suggestion of some reviewers farther down and the texture was perfect. It was stiff enough to hold its texture and shape if you want to pipe it onto the cakes but also workable enough to spread onto the cupcakes if you want people to frost their own.
I'm not vegan but stumbled across this recipe after a late-night Google search and me opening my big mouth to a co-worker about making her vegan cupcakes.
Having never made any kind of vegan food before, this was a smash with my co-workers and in my house!
Just before baking I also mixed in a half tablespoon of Folgers instant coffee, I thought it would help bring out the chocolate flavor. I was right, but it didn't really work so well in my first two batches. None the less, all the batches of cupcakes I made turned out wonderfully moist. I'm not sure what happened exactly but my first batch was rather flat on top but the second and third batches rose wonderfully.
For the third batch, I actually whisked the instant coffee in with the soymilk and vinegar mixture along with my vanilla just before adding my dry ingredients. The cake seems to have a better chocolate flavor and you don't really taste the coffee.
I've gotten a lot of requests for the recipe so I know I'll be writing it down to hand out for co-workers.
I used this in conjunction with the fluffy vegan buttercream frosting.