Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1
cup granulated sugar
1/2
cup unsweetened baking cocoa
1
teaspoon baking soda
1/2
teaspoon salt
1
cup original- or vanilla-flavored soymilk
1/2
cup canola oil or vegetable oil
1
tablespoon cider vinegar
1 1/2
teaspoons vanilla
1/2
cup miniature vegan chocolate chips
1/2
cup vegan vegetable oil spread stick, softened
1/3
cup virgin unrefined coconut oil (solid, not melted)
1
teaspoon vanilla
2
to 4 teaspoons water
3
tablespoons unsweetened baking cocoa
3
cups sifted powdered sugar
Preparation
Heat oven to 350°F. Line 12 mini and 12 regular-size muffin cups with paper baking cups. In large bowl, using whisk, mix flour, granulated sugar, 1/2 cup cocoa, the baking soda and salt. In medium bowl, using whisk, mix soymilk, canola oil, vinegar and 1 1/2 teaspoons vanilla. Pour wet mixture into dry mixture; beat with whisk until well mixed. Stir in chocolate chips. Fill each mini muffin cup with 1 level measuring tablespoon batter. Divide remaining batter among regular-size muffin cups.
Bake mini cupcakes 12 to 16 minutes or until toothpick inserted in center comes out clean. Bake regular-size cupcakes 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
For frosting, in large bowl, beat margarine, coconut oil, 1 teaspoon vanilla and 2 teaspoons of the water with electric mixer on low speed until smooth. Beat in 3 tablespoons cocoa and the powdered sugar, 1 cup at a time. Gradually beat in just enough remaining water until smooth and spreadable.
To assemble cupcake stacks, remove paper baking cups. Pipe frosting on top of 1 regular-size cupcake. Top with 1 mini cupcake; frost top of mini cupcake. Repeat with remaining cupcakes and frosting. Garnish with chocolate curls and coconut, if desired.
