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Milk Street Bowtie Claire Ptak’s Vegan Chocolate-Frosted Devil’s Food Cupcakes

Claire Ptak’s Vegan Chocolate-Frosted Devil’s Food Cupcakes

12 cupcakes
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These moist, rich devil’s food cupcakes finished with a light, silky-smooth chocolate “buttercream” are a vegan creation of Claire Ptak, cookbook author, food stylist and owner of Violet Cakes in London. Dutch-processed cocoa delivers deep, dark flavor in the cupcakes, which come together quickly and easily. Flaxseed meal acts as a binder in the cupcake batter, doing some of the work that eggs would in a standard cake batter. If you prefer to grind whole flaxseeds, pulverize 13 grams, or 1½ tablespoons, in a spice grinder; you’ll wind up with about 2 tablespoons ground flax. To make the frosting, Ptak aerates vegan butter (or margarine) and powdered sugar in a stand mixer, then enriches it with melted vegan chocolate. For frosting with the best flavor and color, seek out a bittersweet chocolate with about 70 percent cocoa solids that’s delicious enough to eat out of hand. Keep in mind that not all sugar is vegan. One way to make sure the sugar you’re using is vegan, purchase organic white sugar for the cupcake batter and organic powdered sugar for the frosting.

12

cupcakes

Tip

Don’t skip the step of allowing the melted chocolate to cool. If it’s still warm when used, it will melt the butter mixture, resulting in a failed frosting.

241 grams (1 cup plus 2 tablespoons) organic white sugar
130 grams (1 cup) all-purpose flour
43 grams (½ cup) Dutch-processed cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon table salt
113 grams (½ cup) vegan plain yogurt, preferably cashew, almond or oat
¼ cup grapeseed or other neutral oil
13 grams (2 tablespoons) flaxseed meal
1½ teaspoons vanilla extract
¾ cup boiling water
113 grams (4 ounces) vegan bittersweet chocolate, chopped
228 grams (8 ounces) unsalted vegan butter or margarine, cool room temperature
248 grams (2 cups) organic powdered sugar
½ teaspoon vanilla extract
¼ teaspoon table salt
Candied violet petals, to decorate (optional)
For the cupcakes:
  • 241

    grams (1 cup plus 2 tablespoons) organic white sugar

  • 130

    grams (1 cup) all-purpose flour

  • 43

    grams (½ cup) Dutch-processed cocoa powder

  • ¾

    teaspoon baking soda

  • ½

    teaspoon baking powder

  • ½

    teaspoon table salt

  • 113

    grams (½ cup) vegan plain yogurt, preferably cashew, almond or oat

  • ¼

    cup grapeseed or other neutral oil

  • 13

    grams (2 tablespoons) flaxseed meal

  • teaspoons vanilla extract

  • ¾

    cup boiling water

For frosting and decorating:
  • 113

    grams (4 ounces) vegan bittersweet chocolate, chopped

  • 228

    grams (8 ounces) unsalted vegan butter or margarine, cool room temperature

  • 248

    grams (2 cups) organic powdered sugar

  • ½

    teaspoon vanilla extract

  • ¼

    teaspoon table salt

  • Candied violet petals, to decorate (optional)

Directions

Claire Ptak’s Vegan Chocolate-Frosted Devil’s Food Cupcakes

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