Monday, February 13, 2012

Darkest-chocolate cupcakes for two

It's very easy to work with the previous post: cupcakes for two.

vegan cupcakes

Change it to be fruity cupcakes. Make them chocolate. Like vanilla?.. make them super-vanilla! The possibilities are endless. I even made a boston-cream cupcake by mixing silken tofu + raw sugar + vanilla to make the center cream and melted some chocolate chips for the topping. Easy! Use your imagination.. and please post what you've made! I'm always looking for new ideas.

Don't see something you want? Post and I'll try to make it. The fun part of experimenting in the kitchen is that sometimes it works, sometimes it doesn't... but either way it's quite fun. Sometimes you make something you didn't intend -- and it still ends up wonderful and yummy.


1/4 t baking soda
2 T + 1 t whole wheat flour
2 t gluten flour
1 t ground or whole flax (optional)
1 T chocolate powder
2 T raw sugar (I use more sugar in the chocolate cupcakes -- but remember: SAD commercial cupcakes use at least 1:2 sugar:flour, sometimes 1:1 -- so work your way down to less and less sugar.)
pinch salt

5 T almond mylk (to make runny batter)
1 t almond oil (it's sweeter than olive oil and great for desserts)
1/2 t vanilla
3/4 t apple cider vinegar

** Put a few chocolate chips on top of each cupcake during the last 2 minutes of baking for a smooth, chocolately coating/icing.
** Sprinkle some flax for extra nutritional benefits.
** Add extra almond mylk if your batter isn't runny.
** For a fattier dessert, add up to an extra t almond oil.
** Using whole wheat flour isn't just healthy... it's delicious. Who even buys white flour anymore?
** Add 4-5 berries to your muffin cup.
** Add 4-5 chocolate chips to your muffin cup.

Preheat your small toaster oven to 350 degrees. (Why use a huge oven for such a small meal?)


First things first: make your buttermylk. Just mix wet ingredients in a small bowl. Stir. Let curdle for up to 10 minutes.

Next, mix dry ingredients in a medium-sized bowl.

Once your mylk is ready, simply pour it into your dry ingredients. The batter should be wet and a bit runny. If it's not, add 1 t mylk at a time until it is semi-runny.

Now, pour into your silicone muffin cups. Fill almost full - but not completely! Your cupcake will rise as it bakes. ** If using fruit, put them into the wet batter in each muffin cup. We don't like the same fruits so I put my blueberries into my cup and raspberries or cherries into his cup.

Bake 350 degrees for 21 or so minutes. ** For some reason the chocolate takes longer to cook than the vanilla cupcakes. But still remember to not overcook. Cooking times vary by oven. Check at 18 minutes with a toothpick. ** You want your cupcakes a little moist but completely cooked. Remember, it'll continue to cook for a few minutes even after you've turned off your oven.


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