Chloe's Vegan Chocolate Strawberry Shortcake Cupcakes

8 Reviews
ADD YOUR REVIEW
Jeffery Cross
Total Time
1 Hour 30 Mins
Yield
Makes 12 cupcakes
By Chloe Coscarelli
July 2011
RECIPE BY Sunset

This little vegan chocolate strawberry cupcake helped then 22-year-old baker Chloe Coscarelli win first place on Food Network's "Cupcake Wars" in 2010. She was the first vegan to win a Food Network competition.

Ingredients

  • Cupcakes
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder (preferably Dutch-process)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons vanilla extract
  • Frosting & finishing
  • 2/3 cup nonhydrogenated vegetable shortening
  • 2 2/3 cups plus 1 tbsp. sifted powdered sugar
  • 2 teaspoons vanilla extract
  • About 4 tbsp. nondairy milk, such as soy, almond, or rice
  • 1 1/2 cups sliced strawberries

Nutritional Information

  • Calories 411
  • Caloriesfromfat 45%
  • Protein 2.4g
  • Fat 21g
  • Satfat 6.4g
  • Carbohydrate 55g
  • Fiber 1.3g
  • Sodium 205mg
  • Cholesterol 0.0mg

How to Make It

Step 1

Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.

Step 2

Make cupcakes: In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together 1 cup water, the oil, vinegar, and vanilla. Pour wet mixture into dry mixture and whisk until just combined.

Step 3

Divide batter among cupcake cups. Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes. Let cupcakes cool completely in pan.

Step 4

Make frosting: Using an electric mixer, beat shortening, 2 2/3 cups powdered sugar, and the vanilla together to mix. Beat in nondairy milk 1 tbsp. at a time and beat until frosting is smooth and fluffy.

Step 5

Cut tops off cupcakes and set aside. Smooth about 1 tbsp. frosting onto each cupcake and cover with a few strawberries. Replace top, then add a dollop of frosting and a few tiny slices of strawberry. Put remaining 1 tbsp. powdered sugar in a fine-mesh strainer and dust cupcakes with sugar.

Step 6

Note: Nutritional analysis is per cupcake.

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Ratings & Reviews

CakenGifts.in | Online Cake Delivery

DonnaPalmer
July 03, 2017
You have great write up, I always read your blog. and I must say you are doing good job, plz do write like this.

DonnaPalmer's Review

Sekgrewal
October 12, 2013
N/A

charoulli's Review

cakengifts.in
July 21, 2012
I've made this over and over again! They taste deliscious!! The truth is, like one other person said, there is 1 cup of liquid missing from this recipe. I use 1 cup strong coffee, but Chloe says you can also use water or coconut milk. Also for the frosting, It's 3 cups powdered sugar (I don't understand the confusing numbers) and 2 to 5 tbsp liquid, depending on the consistency you like. One more detail: this makes 14 cupcakes, and not 12.

Sekgrewal's Review

backwardsiris
April 29, 2012
One of easiest vegan cake recipes. I made gluten free, lower fat and sugar as well halved recipe. 3/4c garbanzo/lava bean flour plus all purpose gluten free flour, 3 TBSP splenda/sugar blend, 2 TBSP veg oil, 2TBSP applesauce. Turned out great. Used raspberries.

backwardsiris's Review

cats61
April 04, 2012
N/A

angloesque's Review

angloesque
June 21, 2011
The recipe above is different from the one on Chloe's website (http://www.chefchloe.com/recipes/item/chocolate-strawberry-shortcake-cupcakes.html?category_id=31) and, most notably, is missing a cup of coconut milk in the batter part. I read and reread the recipe and kept missing the part where you add a cup of water to the batter (why that's not on the ingredients list I don't understand), so my first batch didn't turn out at all. I tried again with the recipe on her site and they were awesome.

cats61's Review

charoulli
January 30, 2014
I have to agree with angloesque's comment about Chloe's recipe. Even the recipe on foodnetwork.com is different. So is the actual ingredients used to win the cupcake war a big secret? Why so many variations?