Pâte à choux dough is a very egg-rich dough that can then be filled with luscious creamy pastry cream custard. These profiteroles are made with vegan eggs and butter for to create a rich and creamy dessert.
Jason Johnstone-Yellin created this vegan version of potato pancakes after his Jewish wife kept saying "they're not as good as my mom's." Now he's working on a vegan cookbook: Cooking with Tamara's Husband.
The stout added to the batter keeps the cupcakes extra rich and moist, while dark-brown sugar and vanilla extract intensify the chocolate flavor. The cupcakes will stay fresh and delicious up to 3 days in the fridge.