Vegan Chocolate Frosting

1/2 cup vegan shortening

1 tablespoon corn syrup

1 1/2 teaspoons flour

1/3 cup of water and 

3/4 cup powdered sugar (add 1/2 cup more if a thick frosting is desired for piping)

1/2 cup semi-sweet chocolate chips 

3 tablespoons oil

1 1/2 tablespoons corn syrup 

1 tablespoon maple syrup

1/3 cup cocoa

Mix shortening, 1 tablespoon corn syrup, and flour on high speed in mixer till fluffy scraping down sides as needed.  Then while still on mixing on high drizzle in water and sugar alternating water and sugar as you go. Continue mixing on high till fluffy again. Set aside. In a heat proof bowl over just simmering water,

melt chocolate and oil stirring slowly. When melted stir in 1 1/2 tablespoons corn syrup and 1 tablespoon maple syrup. Add chocolate mixture to sugar mixture. Add cocoa and mix till combined. Use this vegan chocolate frosting as you wish! This is a fluffy, sweet vegan chocolate frosting that gets a smooth but fudgy texture when refrigerated.

Altered from http://www.vegan-nutritionista.com/vegan-chocolate-frosting.html

Vegan Raspberry Chocolate Chip Mini Brownie Cupcakes (Truffle flavor!)

2 cups unbleached flour --> 2/3 cup

2 cups sugar --> 2/3 cup

3/4 cup unsweetened cocoa powder --> 1/4 cup

1 teaspoon baking powder --> 1/4 tsp + dash (.33 goal)

1/2 teaspoon salt --> 1/8 + dash (=.125, .16 goal)

1 cup water --> 1/3 cup

3/4 cup vegetable oil --> 1/4 cup

1 teaspoon vanilla --> 1/4 + dash (.33 goal)

1 cup Easy Life vegan chocolate chips --> 1/3 cup (or chopped walnuts)

~2 tbsp organic raspberry preserves --> 1/2 tbsp + dash 

Second measurements are if making 1/3 the amount (20 mini cupcakes) is desired.

Preheat the oven to 350 degrees. Prep a mini cupcake pan with liners.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in the water, oil, vanilla, and mix well. 

Stir in the chocolate chips (or chopped walnuts).

Pour into prepped cupcake pan.

(Skip this step for walnut variation) Take a knife and dip it about an inch into the raspberry preserves jar. Create a line roughly in the middle of each cupcake. When finished, perpendicularly graze the top of the cupcake with the knife creating a bit of a marble design. 

Bake for 15 minutes. When they come out of the oven, they will be soft but become more firm as they cool.

1 cup unbleached flour
1 cup sugar
1/4 cup + 2 tbsp unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1/4 cup + 2 tbsp vegetable oil
1/2 teaspoon vanilla
1/2 cup Easy Life vegan chocolate chips
~2 tbsp organic raspberry preserves

Altered from http://justjennrecipes.com/mini-vegan-brownie-cupcakes/2009/03/04/