Chocolate punkin ale cupcakes

Chocolate punkin ale cupcakes

I'm posting this a bit early because I have a huge ass exam in, ohh, exactly one hour. And wouldn't you know, I'm still sitting on my couch half naked, hair dripping wet, despite the fact that I have to leave in the very near future. But, in case you were wondering why I'm not my usual chatty, sarcastic self today, it's because I'm busy trying to memorize a bunch of shit that I'm not actually going to use in the real world. Now, stop picturing me half naked.

I'm not going to lie, I downed one of these bad boys as soon as they came out of the oven. I didn't even stop to think about what the gluten was capable of doing to my innards, because they smelled so damn good. That, and I figured I'd be too drunk from the cupcake to care. And I must have been, because I don't recall having one of those gut-wrenching episodes I usually get after ingesting that poison.

I'm just kidding - you can't get drunk from these cupcakes. Yooou sillies.

CHOCOLATE PUNKIN ALE CUPCAKES

BATTER
1/2 cup vegan butter
1/2 cup + 2 tablespoons almond milk
3/4 cup punkin ale
2
 teaspoons pure vanilla extract
2 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup cane sugar
3/4 cup special dark cocoa powder
1 1/2 cup unbleached flour
1/2 cup soft silken tofu

FROSTING
1/2 cup vegan butter
1/2 cup non-hydrogenated shortening
1 1/4 cup powdered cane sugar
1/4 cup unbleached flour
1 vanilla bean, split and scraped
1 1/2 teaspoon pumpkin pie spice
1 tablespoon soy creamer
Pinch of fine sea salt

Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners; set aside. In a small saucepan over medium heat, combine the butter, milk, punkin ale and vanilla extract. Once the mixture starts to bubble, remove from heat immideately and set aside. In a large bowl, whisk together the cinnamon, salt, baking soda, baking powder, sugar, cocoa powder and flour. Create a well in the center of the dry ingredients and whisk in the punkin ale mixture and tofu; whisk until all clumps are dissolved. Fill muffin cups 1/4″ from the top. Bake at 350˚F for 25 minutes then transfer to a cooling rack.

Using a hand mixer, beat the butter and shortening on high speed. Sift in the powdered sugar and flour; continue mixing on high speed until combined. Add the vanilla bean, pumpkin pie spice, soy creamer and salt; mix until light and fluffy. Feel free to add additional powdered sugar if you prefer sweeter frosting. Frost cupcakes when cooled.

Yield: 1 dozen cupcakes