Tag Archives: cupcakes

Mexican Hot Chocolate Cupcakes

Just before this blog went over 35,000 views, I posed a question on Facebook asking what I should make to celebrate the big number.  One friend suggested Gazpacho, one suggested something sweet and another suggested these very cupcakes as she perused my newest cookbook purchase, Vegan Cupcakes Take Over the World.  (A must-have if you’re vegan, for the recipes, tips and snarky commentary.)

vegan-cupcakes-take-over-the-world

Here’s the description from the cookbook: “Our favorite warm and toasty drink made into a cupcake-able form.  These have a subtle, crunchy top and a very moist interior with a delicate crumb thanks to the addition of coconut milk.  The corn flour and almonds give it an interesting texture that’s a lot like the drink (Mexican hot chocolate has pleasantly gritty bits in it), and just a little bit of cayenne gives it a spicy kick.”  Ummmm…exactly!

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Mine sank a bit in the middle, possibly due to expired baking powder or uneven heating (info from the troubleshooting portion of Vegan Cupcakes!), but not to worry–they really DO taste like Mexican Hot Chocolate!  Gather ingredients and see for yourself!

ingredients

  • 1 cup coconut milk
  • 1 TBSP ground flaxseed (find in the bulk section of a natural foods mart)
  • 3/4 cup all purpose flour
  • 2 TBSP corn flour (I used masa harina.  Corn meal is way too gritty!)
  • 1/4 cup almond meal (found with specialty flours in some bigger grocery stores, for sure at natural food stores)
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • pinch of cayenne pepper (up to 1/8 tsp)
  • 1 cup granulated sugar
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1 tsp almond extract

For topping:

  • 1/2 cup confectioners sugar
  • 2 TBSP cocoa powder
  • 1/2 tsp ground cinnamon

Preheat oven to 350F, and line a muffin pan with cupcake liners (recipe makes 12 cupcakes).

Whisk together coconut milk and ground flaxseeds and allow to sit for 10 minutes.

flax and milk

In another bowl, sift together: all purpose flour, corn flour, almond meal, cocoa,baking powder, baking soda, salt, cinnamon and cayenne.

dry ingredients

Whisk sugar, oil, vanilla, and almond extract into the coconut mixture.

wet ingredients

Gently add wet to dry and fill cupcake liners 3/4 full.  I use an ice cream scoop sprayed with cooking spray to do this.  Bake 22-25 minutes–until a toothpick inserted near the center of a cupcake comes out clean.  Cool completely on a rack.

divide into pan

Sift a layer of confectioners sugar on the tops of the cooled cupcakes, then sift on cocoa, keeping more to the center, then cinnamon.  TADA!  Keep ’em in the fridge for a nice cool “hot chocolate.”  😉  A totally yummy way to celebrate 35,000 views!

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Filed under dessert, recipe, Vegetarian

Vegan Triple Chocolate Cupcakes

Low-fat vegan baking is a challenge…well, for me anyway.  I have trouble achieving the texture and mouth feel of the baked goods I’ve always made.   Happily, a friend posted this link on her Facebook page, just in time for Valentine’s Day.  I adjusted just a couple of things for my personal taste, and ended up with a real Ta-Da moment!

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Do you like moist, tender chocolate cake topped with melty chocolate?!  If you answered yes(!), line yourself a cupcake pan with 12 liners and get a-bakin’!

ingredients

  • 1/4 cup mini vegan chocolate chips, plus more for topping (find these at a natural foods store) 
  • 1 cup non-dairy milk, such as soy, room temperature
  • 1 tsp apple cider vinegar
  • 2/3 cup sugar (I like organic–it’s not as processed)
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tsp espresso powder (optional, but really intensifies the chocolate flavor)
  • 1 cup whole wheat pastry flour (I used white whole wheat)
  • 1/3 cup cocoa powder, unsweetened
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Preheat oven to 350F.  Line a 12-cup muffin pan with paper liners.

Melt 1/4 cup chocolate chips in a double boiler, or microwave.  Since it’s such a tiny amount, I chose microwave.  Place in a microwave-safe container, cook for 20 seconds at a time, stirring in between, until melted.  Set aside.

melt choc chips

Whisk the non-dairy milk with the vinegar in a large bowl and let sit for a couple minutes.  The vinegar will “curdle” the milk a tiny bit–but not in a bad way.  🙂

combine wet ingredients

Stir in the sugar, vanilla, applesauce and melted chocolate.  (I attempted this using milk straight from the fridge.  When melted chocolate met cold milk, the chocolate solidified!  I fixed this by microwaving the wet ingredients for 20 seconds or so.  Lucky this recipe has no eggs!)

add chocolate

In a separate bowl, whisk together the flour, cocoa, espresso powder, baking soda, baking powder and salt.

combine dry ingredients

Add the dry ingredients to the wet in two batches.  I used a hand mixer to get everything well mixed.

add dry to wet

Scoop the batter evenly into the 12 cupcake liners.  I used these pretty ones I got at an after Valentine’s Day sale last year.  Very pretty, but hard to get the batter in them because they are so tall!  Bake 18-20 minutes; until a toothpick comes out cleanly.

place in cupcake liners

Remove from oven and place the pan on a cooling rack.

baked

Top with more of the mini chips while cupcakes are still hot.  That way, the chips will melt onto the tops of the cupcake.  Yum!

top with a few chips

Cool completely, about 20 minutes.  Ummm….the ones that were allowed to cool came out of the papers better….they were awfully yummy still a bit warm.  I didn’t mind scraping the wrapper for a few little chocolatey bits.  🙂

yum1After they’d cooled a bit, I wrapped up some as Valentine surprises for the neighbors–one set of neighbors are vegan, the others aren’t.  These cupcakes were a hit with everybody!

gifts for neighbors

I decided to call them triple chocolate, because there are two kinds of chocolate inside the cakes, and more on top.  Whatever you call them, you’re gonna love them!

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Filed under comfort food, dessert, food gifts, Potluck, recipe, Vegetarian

Sweet-Tooth Saturday: Chocolate Zucchini Cake

What does a zucchini dream of as it lays under a green canopy of leaves, evading your notice as it grows to gargantuan proportions?  It wants to be loved, of course.  It wants to be made into somethin’ yummy!  What could be more yummy than a tender, moist, chocolatey cupcake?

This recipe came from my dear friend, Jan, or as we like to call her, Jan-Bob.  It is a very popular recipe during the time of year when moby-zucchinis lurk in every garden.  You can use any size zucchini, but if it is very large, you may want to seed it first.

  • 2 3/4 cups flour
  • 4 TBSP cocoa
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 3/4 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup oil
  • 2 eggs
  • 1/2 cup sour milk (or 1/2 cup milk with 1/2 tsp lemon juice)
  • 1 tsp vanilla
  • 2 cups grated zucchini
  • 1 bag chocolate chips

Preheat oven to 350F.  Grease and flour a 9×13 cake pan or bundt pan, or line 24 cupcakes or 5 dozen mini-cupcakes.

Cream together sugar, butter, oil, eggs, milk, and vanilla until combined.

Add flour, cocoa, soda and salt.  Beat 2 minutes.

Stir in grated zucchini and chocolate chips.

Pour into pan or divide between 24 cupcakes.

Bake 45-50 minutes for 9×13, 1 hour and 30 minutes for a bundt, 25 minutes for cupcakes, 15 minutes for mini-cupcakes.  Or until center springs back when touched and a toothpick comes out with just a few moist crumbs attached.

Cool in pan(s) on rack(s).  (Cool bundt until pan can be handled with bare hands.  Remove from pan and cool completely on rack.)  This cake is so rich it doesn’t need frosting.  If you want, a light dusting of powdered sugar can pretty it up.  The chocolate chips stay sort of melty if stored at room temperature.

I like to make cupcakes, because they are so nicely portioned and more portable than a slice of cake.  It’s one of the yummier ways to eat zucchini–not exactly a health food, but more healthy than just plain cake.  I’m not sure how long it will keep, and I’ve never frozen it (but I think it would freeze nicely), because it never lasts long around here!

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Sweet-tooth Saturday: Decadent Ginger-Zucchini Cupcakes

Yup, you read it correctly–cupcakes–not muffins.  I’m a huge fan of zucchini bread and zucchini muffins, but they can be a bit heavy, y’know?  If I’m remembering correctly, a Facebook friend found this recipe and posted it.  I bookmarked it and then made them for another friend’s birthday.  Yup, they are birthday-worthy!  Light.  Fluffy.  Decadent flavor combo.  Super pretty.  Spiced Orange Cream Cheese Frosting.  (Which I swirled onto the cupcakes through a hole cut in the corner of a ziploc bag and then topped with orange zest.)

I’m referring you back to the original recipe for Ginger-Zucchini Cupcakes with Spiced Orange Cream Cheese Frosting.  I made them exactly as the writer of the Daily Crave–see my blogroll–you’ll want to follow them, too!

I’m not gonna say these are healthy…exactly.  But they do have zucchini in them….and orange zest….and cream cheese is technically a dairy, right?!  Don’t make them because they’re healthy-esque, make them because they’re yummy!

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