(Vegan) Chocolate Grapefruit Marzipan Cupcakes

Wow, what a mouthful.

These were pretty incredible. I put the vegan in parentheses because they don't taste at all vegan... at all. It took a while to get the frosting down, and you'll probably need to taste just to check and make sure it works with your cocoa powder and your grapefruit, but it should be very tart and chocolatey. It will be balanced by the sweetness of the cake and the richness of the marzipan.

My sister sent me pig shaped marzipan, so I thought I would mock the fact that these cupcakes are vegan by putting slices of pig on top of them.. It's a little difficult to tell what they are, but at least I was amused.

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(Vegan) Chocolate Grapefruit Marzipan Cupcakes
makes 12 cupcakes

0.75c soy milk
0.25c fresh grapefruit juice (this is about half of a juicy grapefruit's worth; if you use the whole half and it's not enough, use equal parts soymilk and vinegar to fill out the quarter cup)
grapefruit zest from as many grapefruits as possible (I used two, three would be great, but one would also be ok)
0.75c sugar (make sure it's vegan!)
0.33c canola oil
1c all-purpose flour
0.33c cocoa powder (I used Ghiradelli--yum! make sure the only ingredient is cocoa powder!)
1t baking soda
0.25t baking powder
0.25t salt

3T cocoa powder
0.25c fresh grapefruit juice (use the other half of the juicy grapefruit!)
4T powdered sugar

12 pieces of marzipan

1. Mix all the ingredients through salt together in a mixing bowl.
2. Pour ingredients into muffin tins (they should be about 2/3rds of the way full) and bake for 20 minutes at 350°F, or until the tops spring back when pressed gently.
3. While the muffins are baking, mix the 3T of cocoa powder with the remaining grapefruit juice. It should be very runny and very tart. Add powdered sugar 1T at a time until the frosting thickens to a thin buttercream consistency and the tartness is just overcome. (This is really to taste, so taste!) If it's still thin but sweet enough, add more cocoa powder. If it's too thick but still tart, either add more grapefruit juice or add some soymilk.
4. Let the cupcakes cool completely before frosting them with the glaze/frosting. (If it's liquidy, just dip the tops into the frosting and let them dry; otherwise, spread like regular frosting.)
5. Top each cupcake with a piece of marzipan.
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