TRIPLE CHOCOLATE CUPCAKES

These chocolate–chocolate chip cupcakes are topped with a vegan chocolate glaze, for an elegant, decadent dessert. Frosting them while still warm makes for moister cupcakes and a more rustic look; doing so while at room temperature results in a more elegant appearance.

MAKES: 12

INGREDIENTS:

• 1/2 cup plus 2 tablespoons all-purpose flour
• 1/2 cup plus 2 tablespoons plus 1 teaspoon whole-wheat pastry flour, divided
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/2 cup coconut sugar
• 1/2 cup safflower oil
• 1 tablespoon pure vanilla extract, divided
• 3/4 cup plain unsweetened cashew milk, divided
• 3/4 cup semisweet chocolate chips, divided
• 2 tablespoons vegan butter

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F, and place a rack in the center. Place paper cupcake liners in the wells of a standard 12-cup cupcake or muffin pan. In a medium bowl, whisk together all of the all-purpose flour, 1/2 cup plus 2 tablespoons of the whole-wheat pastry flour, the cocoa powder, baking powder, baking soda, and salt until well mixed.
2. Add the eggs to the bowl of an electric mixer (fitted with the paddle attachment), and beat on medium until smooth, about 20 seconds. Add the sugar, and beat until incorporated well, about 30 seconds. Add the oil and 2 teaspoons of the vanilla, and beat until the mixture is relatively smooth, about another minute.
3. Reduce the speed to medium low. Add half of the flour mixture and beat for 10 seconds.
4. Add 6 tablespoons of the milk and beat for 10 seconds. Add the remaining flour mixture and beat for 10 seconds. Add another 5 tablespoons of the milk (1 tablespoon of milk should remain) and beat for 10 seconds. With a rubber spatula, scrape down the sides of the bowl to incorporate and beat just until smooth and well mixed, about another 10 seconds (do not overmix).
5. To a small bowl, add 1/4 cup of the chocolate chips plus the remaining teaspoon of whole-wheat pastry flour, and toss together. Pour the mixture into the batter and mix on low just until incorporated, about 5 seconds.
6. Pour the batter into the cupcake liners (you will add about 1/4 cup to each), and bake until a tester inserted into the center comes out with only a few crumbs, 17 to 20 minutes. Let cool in the pan for 5 minutes, then carefully transfer to a cooling rack.
7. Meanwhile, add the remaining tablespoon of cashew milk plus the remaining 1/2 cup chocolate chips and the vegan butter to a medium, microwave-safe bowl. Microwave at high power for 40 seconds. Add the remaining teaspoon of vanilla extract, and stir until the chocolate has all melted and the mixture is smooth (you should have 1/3 cup).
8. While the cupcakes are still warm, evenly spread the glaze over their tops with a small offset spatula or the back of a spoon.