Chocolate Potato Chip Cupcakes

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.

INGREDIENTS

Makes 12 cupcakes.

Cup­cake Batter:

• 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

PREPARATION

Cup­cake Batter:

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.

ASSEMBLY

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.

FROSTING

• ¼  cup 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!