Ingredients
Cupcake Ingredients:
- * 2 cups nondairy milk - I used almond milk
- * 1 tbsp apple cider vinegar - or substitute white vinegar
- * 2 ½ cups unbleached white flour
- * ⅔ cup cocoa powder
- * ½ tablespoon baking soda
- * 1 teaspoon baking powder
- * ⅔ cup sunflower oil
- * 1 ½ cups sugar
- * 2 teaspoons vanilla extract
- * 3 vegan “milky way” style candy bars
Frosting Ingredients:
- * ¾ cup organic whipped vegan butter
- * ¾ cup organic palm shortening
- * 1 tablespoon vanilla extract
- * 4 ½ cups organic powdered sugar
- * 4 tablespoons black cocoa powder
- * Vegan food coloring
Instructions
For the Cupcakes:
- Line 2 cupcake pans with cupcake liners.
- Unwrap 3 candy bars. Each dreamy bar comes with 2 smaller bars inside. Cut each smaller bar in half, and then cut each half diagonally in half, so you end up with 24 triangle-shaped pieces.
- Preheat the oven to 350°F.
- Combine vinegar and nondairy milk, stir, and let sit.
- Sift together the flour, cocoa powder, baking soda, and baking powder into a large bowl.
- Add the oil, sugar, and vanilla to the nondairy milk mixture and stir well. I use my kitchenaid with the beater attachment.
- Add the dry ingredients slowly to the wet, mixing continuously. Stop mixing when you can no longer see any dry ingredients.
- Fill each cupcake liner halfway.
- Stick a triangle piece of dreamy bar into each cupcake.
- Bake for 18 minutes. When you insert a toothpick into the center of one, and it comes out clean, remove from oven. Set pans on cooling racks to cool for 10-15 minutes. Then remove cupcakes from the pans and set them directly on the cooling racks to finish cooling completely.
For the Frosting:
- Leave the ingredients sitting out before using them. Best results come from using room temperature ingredients.
- Whisk the shortening and margarine for 1 minute using an electric or stand mixer.
- Sift in the powdered sugar, 1 cup at a time, mixing for at least minute between each addition.
- Add the vanilla extract, and mix for 2 more minutes.
- Divide the frosting into 4 bowls.
- Add food coloring to each bowl of frosting, and mix well (I used the stand mixer with the whisk attachment). You can use any colors you like, but I used black, purple, and blue to make these colors: silver, blue, purple, and black. When you make the black color, add 4 tablespoons of sifted cocoa powder. This will help you get the black color without using an entire bottle of food coloring. I made twice as much black as I did any other color.
- Fill disposable or reusable piping bags (or you can just use baggies with a hole cut out of the corner) with the 4 colors of frosting.
- Place the 4 or 5 single-colored piping bags inside of a large piping bag.
- Pipe swirls of frosting onto each cupcake. The first cupcake won’t look great because it takes a sec for the colors to start swirling together, so if you’re worried about having an ugly one, maybe start piping on a plate until it starts looking good before doing the cupcakes.
- Top with vegan sprinkles.
- Chill cupcakes, and remove from fridge 30 minutes before serving.
Tried this recipe?Let us know how it was!
