Cupcakes, cupcakes, cupcakes. I really can’t get enough of them. After several recipes and numerous family reviews (we are all members of a gym, now), this recipe came out on top. The key is to always use the best ingredients possible, especially chocolate. I used Valrhona cocoa in this recipe, but Scharffen Berger works well, too.
Chocolate Cupcake with Peanut Butter Frosting
1 cup cocoa powder, not Dutch-process
½ cup boiling water
1 cup vanilla almond milk with lemon juice, at room temperature
1 ¾ cups unbleached white flour
1 ¼ teaspoons baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup safflower oil
1 1/3 – 1 ½ cup organic sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1 cup mini chocolate chips
Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.
Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the almond milk mixture until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. Using an electric mixer, add the sugar and oil to the cocoa and almond milk. Beat in eggs. Add the dry ingredients and mix. With an ice cream scoop, scoop the batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Frost.
1 cup creamy peanut butter
1 cup confectioners’ sugar
1/4 cup Earth Balance margarine, melted
Mix until smooth.
Posted in Cakes and Cupcakes, Chocolate, Desserts, Sweet
Tagged baking, chocolate, chocolate chips, cocoa, cupcakes, dairy-free, dessert, nondairy
Chocolate. Nothing soothes the soul more than that intense feeling of pleasure you receive biting into a smooth, creamy piece of dark chocolate. If you want something a little fancier, try this velvety rich chocolate mousse. It is a perfect ending for any meal. I adapted this recipe from Bittersweet by Alice Medrich
6 ounces bittersweet chocolate finely chopped (I used Scharffen-Berger)
1/4 cup coffee (I used Illy, decaf)
1 1/2 tablespoons Kahlua
3 large eggs at room temperature
3 tablespoons water
3 tablespoons sugar
six 6-ounce ramekins
Place the chocolate and the 1/4 cup coffee in a medium heatproof bowl in a wide skillet of barely simmering water. Stir frequently until the chocolate is nearly melted. Remove the bowl and stir until completely melted and smooth. Stir in the liquor and set aside.
In a medium heatproof bowl, whisk the eggs with the 3 tablespoons water and the sugar until well blended. Set the bowl in a skillet of not even simmering water and, stirring constantly to prevent the eggs from scrambling, cook until they register 160 degrees F on an instant read thermometer. Remove the bowl and beat with an electric mixer at high speed for 3 to 4 minutes, until the eggs have a texture like softly whipped cream. Fold about one quarter of the eggs into the chocolate. Scrape the chocolate mixture onto the remaining beaten eggs and fold just until incorporated. Divide the mixture among the ramekins.
Cover with plastic wrap and chill for at least 1 hour.
Serve with raspberries and whipped cream (nondairy, of course)
This is such an easy dessert to make. I purchased the meringues at Whole Foods and filled them with a nondairy vanilla pudding. After topping them with raspberries, I drizzled some dairy-free chocolate sauce on top. I hope you enjoy these as much as I do!
Posted in Curds and Puddings, Desserts, Sweet
Tagged chocolate, chocolate sauce, dairy-free, dessert, meringues, nondairy, pudding, Valentine's Day, vanilla pudding
Sometimes a person just needs to indulge his or her sweet tooth, and this is one of those times. Sundaes come in many flavors, but hot fudge is my favorite. Warm, gooey chocolate atop a scoop of creamy, rich vanilla Tofutti…yum! I would have whipped some soy cream, sprinkle some chopped nuts and added a cherry on top to make it a proper sundae, but it didn’t last long enough once I tasted the sauce. My modified version of Nancy Siverton’s hot fudge sauce recipe from Food & Wine turned out incredibly decadent. Enjoy!
hot fudge sauce
Hot Fudge Sauce
8 ounces bittersweet chocolate, chopped
1/4 cup sugar
1/2 cup light corn syrup
1/2 cup plus 2 tablespoons water
3/4 cup unsweetened cocoa powder
3/4 tablespoon instant espresso granules
2 tablespoons Kahlua®
Melt chopped chocolate. Keep warm until ready to use.
In another pan, bring sugar, corn syrup, water, cocoa powder and instant espresso to boil over medium-high heat. Reduce heat and simmer 1 to 2 minutes, stirring constantly to dissolve cocoa powder and sugar and to prevent burning on bottom of pan.
Whisk in melted chocolate. Boil hot fudge for few minutes to achieve the consistency you desire. Cool slightly and beat in Kahlua. Makes 2 cups.
Posted in Desserts, Sauces and Jams, Sweet
Tagged bittersweet chocolate, chocolate, cocoa, dairy-free, hot fudge sauce, ice cream, ice cream sundae, Kahlua, nondairy, sundae, Tofutti
One of the things that I miss not being able to consume milk is pudding. Dr. Oetker’s pudding mix did not have dairy listed, so I tried cooking it with vanilla rice milk. It was delicious, along with being smooth and creamy. Enjoy!
Dr. Oetker's Organic Vanilla Pudding Mix