Vegan Chocolate Cupcakes

The veganism meet-the-parents experiment went swimmingly, in no small part thanks to these tastey morsels. The recipe hales from long-time vegan blogger Hannah Kaminsky, author of the cookbook, My Sweet Vegan. I made substitutions to avoid another trip to grocery: Almond milk for the soy, black onyx dutch cocoa powder rather than plain "dutch" and grape seed oil for vegetable oil. I also backed off on the amount of sugar, using about 3/4 cup instead of a full cup; Mr. Nake-id likes his desserts on the slightly less sweet side.

Don't you love the color of the grape seed oil?

"Dutched" versus "natural" cocoa powder has been alkalized; this apparently mitigates some of the bitterness of the cocoa. "Black onyx" dutch cocoa has been alkalized to the max, leaving this black-as-pitch, lower-fat powder. Had this post been written prior to baking, I would have known to boost the amount of fat in the recipe, but that wasn't the case and the treats didn't suffer. The result is a dramatic-looking little cake, dark as the rainforest.

I was going to whip up a simple dark chocolate ganache with almond milk and dark chocolate chips, but these sweeties needed no help. Isn't it nice to know that you can go vegan and still gain eat like a pig?

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