Vegan German Chocolate Cupcakes

I have a sister-in-law, Missy who is vegan. I know that a lot people think that it is a crazy way to eat, but there are so many delicious things to eat that are vegan and I am true convert when it comes to vegan cupcakes! Missy introduced me to the cookbook Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz (Thanks Missy!).

I think that vegan cupcakes are so much better than the ordinary cupcake. They are so moist and yummy. I usually don't make vegan frosting since I still love a good cream cheese frosting, but this German chocolate frosting is vegan and it is great! The only difference from a normal recipe is that it uses coconut milk instead of sweetened condensed milk. So, give this recipe a try! It will make you all fall in love with vegan cupcakes!!!

Vegan German Chocolate Cupcakes
Makes 12 cupcakes. Adapted from Vegan Cupcakes Take Over the World

For the Cupcakes:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions
Preheat oven to 350˚F and line muffin pan with paper or foil liners.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).

Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.

For the Coconut Pecan Topping:
1/4 cup rice milk
2 tablespoons arrowroot or cornstarch
1 pinch of salt
3/4 cup coconut milk
1 cup packed brown sugar
1 1/2 cups wide chip unsweetened coconut
1/2 chopped pecans
1 teaspoon vanilla extract

While the cupcakes are cooking:
Whisk the rice milk and starch together in a small bowl and set aside.
Combine the coconut milk and sugar together in a stainless steel saucepan.
Over a medium heat, stirring occasionally, cook the milk and sugar until it starts to boil.

Turn the heat down to low and cook for 5 minutes, stirring occasionally.
Whisk the rice milk mixture one more time.

Slowly pour the rice milk mixture into the coconut milk mixture stirring constantly.
Continue to stir this until it darkens and gets very thick and smooth, about 7 to 15 minutes (It took closer to 15- 20 minutes for me).

Remove from heat and stir in the vanilla extract, coconut and pecans. Cool to room temperature before frosting the cupcakes.