Have you ever heard of the old tradition of newlyweds freezing the top tier of their wedding cake and eating it on their first anniversary? Yeah… we did that 🙂 And I know people have different opinions, but my husband and I honestly thought our buttery, rich pound cake with chocolate buttercream frosting was pretty close to how we remember it! We were lucky because pound cake is so moist to start with that it definitely freezes better than most cakes.
But I’ve learned over the years that baked goods – cupcakes and muffins in particular – freeze really well. And the key to freezing anything is to freeze them at their peak of freshness (right after they’ve cooled) and make sure they are well wrapped so there is no chance of freezer-burn.
I always, always have cupcakes in my freezer. For one thing, I never know when there might be some sort of occasion that I need to grab an allergy-friendly cupcake for my oldest son. But also because they freeze so well, if guests come over and I need a quick dessert – I just pop them out of the freezer and within an hour they are thawed and fresh. Whip up some frosting and dessert is served!
When I say this recipe is my version of the old fashioned “wacky cake”, some of you probably know exactly what recipe I’m talking about. But for those who don’t, it’s a depression-era cupcake recipe that is super affordable and easy – because it doesn’t call for any eggs, butter, or milk. I am almost embarrassed to share my go-to Chocolate Cupcake recipe with you all… because it’s so incredibly simple and easy. But it’s consistently delicious and that’s all that counts! I think everyone should have it in their cooking arsenal:)
- For the batter:
- 3 cups all-purpose flour (I use half white whole wheat)
- 1/2 cup cocoa
- 1 teaspoon salt
- 1 3/4 cups sugar
- 2 teaspoons baking soda
- 2/3 cup coconut or sunflower oil
- 2 tablespoons white vinegar
- 2 cups water
- 2 teaspoons vanilla
- 1/4 cup cocoa
- 4 cups powdered sugar
- 1/4 cup vegan butter or coconut oil
- 2 tablespoons water
- Begin by preparing two 12-count muffin pans by spraying with cooking spray or lining with paper liners. Preheat oven to 350 degrees.
- Measure all dry ingredients into bowl and whisk to combine. In a separate bowl, combine oil, vinegar, water, and vanilla. Mix well. Slowly pour the wet ingredients into the dry ingredients, stirring just until the flour is absorbed. Spoon evenly into the cupcake pans.
- Bake for 25 minutes, or as soon as a toothpick comes out clean.
- While the cupcakes are baking, make the frosting. Combine the cocoa powder and butter together. Add in the powdered sugar 1/2 cup at a time. Add 1-2 tablespoons water, as needed, until you achieve the frosting consistency you prefer.