Apparently I’m one of the few people in the world who has never had a chocolate dipped potato chip! The sweet and salty is such a wonderful combination, so I had to make them in cupcake form. If I did it again, I might opt for a darker chocolate for the frosting. But nonetheless, they turned out very yummy! Don’t prepare the chocolate covered chips and chip crumb garnish until the day of serving… otherwise, they’ll get gooey.
Makes 12 cupcakes.
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- ¾ cup granulated sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, chocolate extract, or more vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder, Dutch-processed or regular
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Combine the vanilla soy milk with apple cider vinegar and set aside.
Combine the dry ingredients in a bowl. Whisk together remaining ingredients in a separate bowl. Stir flour mixture into the wet ingredients just until smooth.
Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
Fill cupcake liners approximately 2/3 of the way full with cupcake batter.
Bake for 18-20 minutes. Let cool before frosting.
- ¼ cup vegan margarine, softened
- ¼ shortening
- ½ cocoa powder
- 2 ½ cups powdered sugar, sifted
- 3 tablespoons soymilk
- 1 ½ teaspoons vanilla extract
Beat the shortening and margarine together until well-combined and fluffy. Add the sugar and cocoa powder and beat for about 3 more minutes. Add the vanilla and soy milk and beat for another 5 to 7 minutes until fluffy. Pipe onto cupcakes, dip in crushed potato chips, and top with a chocolate dipped potato chip!