Vegan Chocolate Rum Cupcakes
These vegan chocolate rum cupcakes are made with a moist and tender crumb and topped with toasted meringue frosting all while being gluten free and vegan.
Servings: 10 cupcakes
Equipment
- stand alone mixer
- Mixing bowls
- cupcake pan
Ingredients
Cupcakes:
- 1 ½ cups gluten free baking flour 1:1
- ½ cup dutch processed cocoa powder sifted
- 1 cup cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup hot coffee
- ⅓ cup vegetable oil
- 1 tsp LorAnn Oils Rum Extract
- 1 tbsp distilled white vinegar
Meringue Frosting
- 1 cup aquafaba reduced and chilled*
- 1 tsp cream tartar
- 1 cup cane sugar
- ⅔ cup water
- ½ tsp LorAnn Oils Ginger Extract
- ½ tsp LorAnn Oils Vanilla Extract
- Pinch salt
- Mini gingerbread cookies
Instructions
For the Cupcakes
- Preheat the oven to 350 F and prepare a light colored muffin pan with cupcake liners in every other cavity.
- In a mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda and salt.
- Add in the coffee, oil, extract and vinegar and stir until no dry spots remain. Use an ice cream scoop to fill the liners about ¾ of the way full. Bake the cupcakes for 18-20 minutes and cooked through. Let cool.
For the meringue:
- Add the reduced aquafaba and tarter to a clean stand alone mixing bowl and using the whisk attachment, beat on high speed for 10 minutes.
- Meanwhile, combine the water and sugar to a saucepan over high heat. Bring to a boil and then reduce to a simmer. Let simmer for 7-8 minutes and has become a syrup. Remove from heat.
- While the mixer is on a low-medium speed, add in the syrup, extracts and pinch of salt. Beat on high speed for an additional 2-4 minutes and stiff peaks form.
- Transfer the meringue to a piping bag and decorate each cupcake. Use a kitchen torch to lightly toast the meringue. Top with a gingerbread cookie and serve.
Notes
To make reduced aquafaba, reserve the liquid from a can of garbanzo beans. You should have about 1 cup. Add the aquafaba to a saucepan and simmer for 8-10 minutes and the aquafaba has been reduced by half. This will leave you with just under a ½ cup. Chill until ready to use.