Wednesday, December 7, 2011

Gloopy Vegan Chocolate Mint Cupcake Recipe

Some might call these a lava cupcake, but I prefer the word gloopy.  Gloopy, but delicious. 

Filling/Frosting Ingredients

1/2 cup vegan margarine
2/3 cup unsweetened cocoa powder
2 cups powdered sugar
1/4 cup rice milk (or an appropriate analogue)
1/2 teaspoon pure vanilla extract
1 1/2 teaspoon peppermint extract

Melt the margarine. Mix in the cocoa. Alternately add powdered sugar and milk, while beating. Stir in vanilla and peppermint extracts.

Once you have completed the filling/frosting, put it in a container and stash it in the fridge to chill.  

Cupcake Ingredients

3/4 cup demerara sugar
1/3 cup coconut oil
1 tablespoon apple cider vinegar
1 cup rice milk
2 teaspoon vanilla extract
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour

Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 9 paper baking cups.

Beat together the coconut oil and sugar. Mix in the rice milk, cider vinegar, and vanilla extract.

Mix in the cocoa powder.  Add the baking soda, baking powder, and salt. Combine well.  Slowly incorporate the flour taking care not to over mix.
Portion out the batter into the pre-lined muffin pan, filling each cup only one-quarter of the way full.

Scoop a spoonful of the filling/frosting into the center of each cupcake and fill the cups with the remaining batter.

Bake for 18-22 minutes or until the cupcakes implode.  You'll see what I mean.

Makes 9 cupcakes.

They may be either eaten hot or cooled and frosted with the remaining filling/frosting. 


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