I posted my friend's Pennsylvania Dutch grand mother's chocolate cake recipe a couple of months ago and here it is again in cup cake form with some extra frills and thrills. Thanks to oriannakitty for suggesting I make cup cakes with the ingredients I had kicking around my house.
1 3/4 cup flour
1 1/2 cup brown sugar
1 tsp. vanilla
1 egg's worth of egg replacer
1 heaping tbspn shortening
1 heaping tspn. baking soda
1 cup soy yogurt mixed with 1 tbspn lemon juice (let sit for a few minutes to creat a "butter milk")
5 tbspn. unsweetened cocoa
1/2 cup hot coffee
handful of ripe cherries, pitted and halved
3 tablespoons cup shredded coconut
Pre-heat the oven to 350. Mix up the dry ingredients and the wet ingredients separately and then together. Do not over mix because you want the blatter to be light and fluffy. Grease the cup cake pan well and add about two heaping tablespoons of batter for each cup cake. Press a cherry halve into the center of the cup cake and cover with batter. Sprinkle coconut on top if desired. If you like your cup cakes super sweet, I'd add another 1/2 cup of sugar to the recipe. I prefer the subtle sweetness as a compliment to the warm, tart cherry. A chocolate frosting might go well with this recipe too (if anyone has a frosting recipe they'd like to share, feel free!). I might make a vegan cream cheese frosting tomorrow (again, another recipe would be appreciated).
The recipe made 11 cup cakes. This came out super tasty!