For those of you who read my blog on a regular basis (thank you!), you’ll remember my post of vegan chocolate cupcakes.
Not ringing any bells? (That's because we're not at Trader Joe's...hehe) I thought so. That’s because I didn’t have a picture. Now that I do, I have re-posted the recipe. Except this time, I did not include the Ganache recipe, since it’s easier to just melt chocolate and spoon it on (as you see in the picture). Then the chocoalte hardens on top and adds a nice texture.
The reason my vegan cupcakes are so good is because they don’t have processed JUNK in them. (Other than the white flour…but at least it’s not artificial. I find that using whole wheat flour in a cupcake changes the consistency, and I'm not really going for the "hockey-puck" texture).
Honestly, I am just SICK and TIRED of those processed vegan desserts that, in my opinion, are almost worse for you than regular desserts.
If you use chocoalte in cooking frequently or watch food network often (which I used to do for hours at a time J), you’ll probably remember hearing that there are three things that enhance the flavor of chocolate: cinnamon, coffee, and vanilla.
I have include the last two of those three ingredients in these cupcakes, but have added another chocolate enhancer to the list: coconut.
I made these a few days ago for my grandparent’s 58th anniversary, and they were a hit! They are extremely moist, rich, and chocolaty.
ENJOY!
Chocolate Cupcakes
¾ cup coconut milk
1 tsp lemon or lime juice
¼ cup brewed espresso, cooled
3/4 cup turbinado or organic sugar
1/3 cup canola oil
2 tsp vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
½ cup melted and slightly cooled semi-sweet chocolate chips
Pinch of salt
½ cup semi-sweet chocolate chips (for melting and spooning over the top)
In a kitchen-aid mixer with the paddle attachment, mix the coconut milk and lemon or lime juice, espresso, sugar, oil, and vanilla extract and beat together.
In another bowl, sift together the flour, baking soda, baking powder, cocoa powder and salt.
Add the cocoa-flour mixture to the wet ingredients in two batches, mixing well until the mixture is fairly smooth.
Add the melted chocolate and mix well.
Line a 12-cup muffin tin with paper liners. Pour the batter into each liner, about 3/4 full.
Bake in a preheated 350-degree oven for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Cool in the muffin pan for 5 minutes, then unmold the muffins and place them on a rack or plate to cool.
Melt the ½ cup of semi-sweet chocolate chips in a microwave for about 40 seconds, stir to finish melting, and spoon over the top of the cupcakes to frost.
Decorate the top of the cupcakes with a raspberry, a roasted almond, a mint leaf, or anything you see fit. J
