Not-So-Unhealthy-Chocolate Cupcakes
The chocolate cake part of this dessert is vegan and takes 5-6 minutes to put together. For this particular batch, I made a maple cream cheese icing just for fun.
Ingredients:
- 1 1/2 cup whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder (I prefer to use Scharffen Berger for all of my chocolate needs)
- 1 tsp baking soda
- a pinch of sea salt
- 1/3- 1/2 cup evaporated cane juice (I usually use 1/3 cup)
- 1/2 cup walnut oil
- 1 cup cold brewed coffee
- 2 tsp vanilla
- 5 tsp apple cider vinegar
icing:
3 TB cream cheese
3 TB butter
3 TB maple syrup
Combine the dry ingredients in a bowl. In another bowl, combine the coffee, walnut oil, and vanilla extract. Measure out the vinegar into a small dish and set aside. Pour the coffee/oil mixture into the dry ingredients and mix well. Finally, add the vinegar and mix until it is just combined. Do not over mix this.
You can bake this as a cake, make cupcakes, or use whatever baking dish you prefer. Just be warned: this cake does not easily come out of the dish, so if you are planning to bake a chocolate cake that will stand on its own outside of the dish, you might look for a different recipe. I usually make cupcakes.
Lightly oil your baking dish and bake at 375. Cupcakes take 15-20 minutes, a cake will be 25 minutes or so. They’re done when a toothpick inserted in the center comes out clean.
For the maple cream cheese frosting: Put all 3 ingredients in the KitchenAid mixer and whip a few minutes until light and frosting-like. Spoon some on, or get fancy and decorate as you like.
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