Here is my take on this chocolate snack cake.
For the filling, I made a decorator’s buttercream with shortening and powdered sugar and added in some Fluff.
The glaze is just chocolate chips melted with some shortening.
Fauxstess Cup Cakes (vegan chocolate cupcakes)
1 1/2 cup flour (6.75 ounces)
1/3 cup cocoa (1 ounce; I used Dutch process)
1 teaspoon baking soda
1 cup sugar (7.25 ounces)
1/2 teaspoon salt (scant tsp. of kosher salt)
5 tablespoons corn oil (2.5 ounces)
1 1/2 teaspoons vanilla (or just use a little bit of vanilla sugar)
1 tablespoon cider vinegar
1 cup hot coffee
Sift into a bowl the flour, cocoa, baking soda, sugar and salt. Stir well to combine. Make a well in the center of the flour/cocoa mixture, and add the oil, vanilla, vinegar and hot coffee. Whisk the wet ingredients into the the dry ingredients gradually, blending until completely lump-free.
Line a cupcake pan (12 cupcakes) with cupcake liners. Fill each cupcake well with two ounces of batter. Bake the cupcakes at 350 degrees for 20-22 minutes.
Filling (enough for two dozen cupcakes; I made the above cupcake recipe twice)
3.5 ounces of shortening
7 ounces of powdered sugar
1 tsp. meringue powder (optional, skip if you want to keep the recipe vegan)
1/2 tsp. vanilla
1-2 ounces water
5 ounces Marshmallow Fluff (also optional; if you want to go vegan, there are eggless versions of Fluff, such as Ricemellow)
Cream together the shortening, powdered sugar, meringue powder, and an ounce of water. You can add a little more water if desired. Whip very fluffy. You can use the filling as if, if you like, without adding the Fluff, but there will be less filling per cupcake, or enough for fewer cupcakes. Adding the Fluff give a marshmallow-ey taste and a greater yield.
When the cupcakes are cool, put the filling in a decorating tube or bag, ideally with a jelly doughnut tip. Poke a hole in the top of the cupcake with the tip and pipe in some filling. The top may crack and the filling will ooze back out a little bit. But you can cover this up with the glaze.
Glaze (enough for 2 dozen cupcakes)
6 ounces of semisweet chocolate chips (I needed to use chocolate chips because I needed a nut allergen free chocolate
1 – 1 1/2 ounces of shortening
Melt together. Dip top of cupcakes in glaze and let dry on rack.
Note: it might be easier to fill and glaze the cupcakes if you bake them without liners, pipe the filling in through the bottom of the cupcakes, and then dip each cupcakes (or pour over the top of each). Then you can set each glazed cupcake in liners.
Note about piping on top: the filling can be piped on top. It will set up and get a soft crust. I didn’t set up a piping bag with a fine tip, I just made a parchment bag and snipped off the end (I was getting tired and starting to feel a bit lazy). I snipped off a bit too much and the opening was too large–hence the thick piping. With the proper bag and tip set up, it should be easy to get much neater piping on top.