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Letter V: Vegan Chocolate Cupcakes with Chocolate Coconut Frosting

Sometimes the best recipes are worth the wait, right? I’m hoping you guys will agree, as I have a fantastic vegan cupcake recipe to share with you! Seeing as my name also starts with the letter V, I felt as if there was great pressure to come up with a recipe that would do such a veritably vibrant letter justice. No plain vanilla would do, and only an interesting, amped up version of a recipe would do. As such, I’ve made vegan even healthy (surprise ingredient listed below…!) and chocolate even chocolatier (that may not be a real word, but just roll with it) with these Vegan Chocolate Cupcakes with Chocolate Coconut Frosting.

Recipes adapted from:
http://allergenfreerecipes.com/?p=101
http://ohsheglows.com/2013/05/20/2-ingredient-chocolate-fudge-frosting/

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Vegan Chocolate Cupcakes with Chocolate Coconut Frosting

makes: 12

1 1/2 cups all purpose flour
1 Tsp baking soda
1/2 Tsp white distilled vinegar
1/3 cup canola oil
1/4 cup + 2 tbsp cocoa powder (unsweetened, baking cocoa)
1 1/4 cup sugar
1/2 Tsp salt
1/2 Tsp pure vanilla extract
1 cup water
1/4 cup finely minced or pureed kale (and/or spinach)
1/4-1/2 cup semisweet small chocolate chips (really, this is up to you!)

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Preheat oven to 350 degrees.
In a large bowl mix flour, baking soda, salt, cocoa, and sugar and blend well.
Add in your water, oil, vanilla, and vinegar and mix well.
Using a blender or food processor, chop up kale (or kale and spinach mixture, depending on what blend you choose) until no large flakes/leaves remain. Remember, you don’t want people to be able to detect any leafy greens in your final product, so be sure to purée it well.
Next, fold in your chocolate chips.
Pour into a prelined 12 cupcake baking pan, filling each liner 3/4 of the way full.
Bake in the oven at 350 degrees for 15 mins.
Let cool completely, then ice them with frosting.

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Chocolate Coconut Frosting

1 can (400 ml) full-fat coconut milk
1 1/2 cups dark (or semisweet, depending on your preference) chocolate chips
1/4 cup powdered sugar

Chill can of full-fat coconut milk in the fridge overnight. When ready, flip can over and open with can opener. Pour off the water (you can save it for a smoothie or discard). Scoop only the solid white coconut cream into a pot. Add the chocolate chips into the pot as well and gently melt the coconut cream and the chocolate chips together over low heat. Stir frequently and be careful not to burn.
Transfer this mixture into a bowl (cover with wrap) and then into the fridge for 2-3 hours (or overnight) until it firms up enough to whip into frosting. You really just have to eyeball it as I expect the timing for individual batches will differ depending on how cold your fridge is. You’ll want it so that it’s firm enough to hold its shape when you frost with it, but it can’t be too hard (as you’ll need it to be soft enough to whip up with your mixer). You can always leave it out on the counter for a while if it’s too dense immediately after removing from the fridge.
When it’s firmed enough to your liking, whip it with electric beaters until smooth and creamy. Add in your powdered sugar here as well (after it has softened up from being beaten but before it’s completely finished, as you’ll want to make sure the sugar is really well-incorporated obviously).
Frost away now! If you’re not serving these cupcakes immediately, consider putting them back in the fridge, as your frosting may melt on a particularly hot day.

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Is it such a thing? Could healthy cupcakes really exist? Well, probably not. But these are pretty close! The best part is, you can’t even taste the kale, and you definitely can’t tell that they’re vegan! (I conducted several taste tests before telling people the ingredients, just to make sure these cupcakes could pass not just the “vegan” bar, but the “normal” cupcake standards, as well.) I think if you look back on my previous posts, you’ll see that I usually don’t hold back when it comes to honesty, failures in the kitchen, etc…. I promise that holds true here as well. If you’d like to take baby steps though, maybe try leaving out the kale this time. Or at the very least, definitely give the frosting a go, as I would consider using that fudgy icing on non-vegan cupcakes, too! I hope you enjoy this recipe, and I’m so glad to be back posting on the blog again. I’ve missed you guys!
Stay tuned for a, dare I say it, non-cupcake recipe post??? *gasp*—I promise you guys will LOVE it though. Get excited!
Vienna

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