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 chip muffin
These muffins have an intense chocolate flavor with a hint of mocha. They are great traveling companions with their dense, brownie-like texture that keeps them from crumbling. Just be careful not to over bake them.
Chocolate, chocolate chip muffins
3 ounces unsweetened chocolate
3 ounces semisweet or bittersweet chocolate
1/4 cup Earth Balance margarine
1/2 cup unbleached white flour
1/2 teaspoon baking powder
2 large eggs
1/2 cup sugar
1 teaspoon Frontier vanilla flavoring
1 teaspoon instant coffee or espresso granules
1/2 cup SunSpire Organic 65% Cacao bittersweet chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350°F. Spray muffin tin with nonstick spray. Set aside.
In a bowl, melt the unsweetened chocolate, the semisweet chocolate, and the margarine. Set aside to cool. Mix the flour and baking powder together, set aside. In a mixing bowl, combine the eggs, sugar, vanilla, and coffee granules; beat until light and about double in volume. Beat in the chocolate mixture, then add the dry ingredients until just blended. Stir in the chocolate chips and walnuts. The mixture will be stiff and dough-like.
Spoon into the prepared muffin tins. Bake until the tops look dry; about 15 minutes. Do not overbake.
Makes 12 muffins.