Vegan cakes are easy to make and are usually delicious and moist thanks to the typical addition of oil to the batter. These chocolate cupcakes were no exception. Frosting, on the other hand, isn’t easy because it usually ends up being greasy. This version is okay, a nice, rich chocolate flavor (thanks to Valrhona cocoa powder), but it’s not quite like buttercream. Which makes sense, there’s no butter. I will say that it pipes beautifully and is super stable. And the cake rises really nicely, making a round, substantial cupcake.

Most of the cupcakes went to work with me – I’ve got a vegan co-worker that always misses out on the baked goods so I occasionally make something just for him. Find the recipe on Real Food Daily‘s site – and make sure to have a meal at Real Food Daily if you ever find yourself in Southern California: it’s terrific.

• Chocolate Cupcakes with Chocolate Frosting (Vegan Family Meals, p. 225)