Vegan Heart Shaped Chocolate Cupcakes (Dairy Free Frosting)

Heart Shaped Chocolate Cupcakes (Dairy Free Frosting)

Serves 6 to 8

Ingredients:

1. Preheat oven to 350°F.
2. Line cupcake pans or molds with oil (vegetable oil).
3. Whisk flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
4. Combine water, oil, and vanilla in a large mixing cup. Whisk to combine, then add to the dry ingredients and whisk just until the batter comes together.
5. Fill cupcake molds or liners  about 2/3 full and bake for about 12-15 minutes.
6. Cool completely before frosting.

Frosting:

• 1 stick vegan butter (1 stick = 1/2 cup)
• ½ tsp vanilla extract
• 2 ½ – 3 cups sifted organic powdered sugar 
• 3-4 Tbsp full fat coconut milk or other dairy-free milk (optional – I prefer coconut)

1. Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until light and fluffy (about 1 minute).
2. Add vanilla and mix once more to combine.
3. Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.
4. If too thick, add 1 Tbsp at a time of dairy-free milk until desired consistency is achieved (optional).