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Hug a Vegan Dessert – Mint Chocolate Cupcakes

Posted Jun 01 2011 9:39am

Hey everyone! Does anyone else keep forgetting what day it is? Everytime there is a holiday weekend and the Hubs has an extra day off of work, I feel all confused. :)

One thing I’m never confused about is my love for cupcakes.

Yum. Period.

And since the lovely Chocolate Covered Katie is featuring fabulous Vegan desserts from across the blog-iverse, I thought I would share this amazing recipe.

Do you love cupcakes? What is it about them that makes them so lovely? I love the size, the shape, and of course, the taste.

Want some?

There is nothing better than a delicious cupcake, especially when the frosting makes the cupcake twice as tall. Oh yes – I’m a frosting girl.

Mile high frosting!

So when I was really craving cupcakes, I set off to find a deliciously sweet, yet relatively healthy, cupcake recipe. And what I found did NOT disappoint.

Vegan Mint Chocolate Cupcakes (lightly adapted from http://www.savvyvegetarian.com )

Cupcake ingredients:

  • 1/2 + 1/8 c. whole wheat pastry flour
  • 3/4  tsp. baking soda
  • 3/4  tsp. baking powder
  • 1/2 tsp salt
  • 1/2 c. vegan chocolate chips, melted
  • 6 oz. firm silken tofu, cut in large chunks (I used MoriNu)
  • 1/3 c. + 1  1/2 T cocoa powder
  • 1/2 c. raw agave nectar
  • 1/2 T vanilla
  • 1/4 tsp mint extract

For the Frosting:

  • 3/4 c.melted Vegan chocolate chips
  • 1/8 c. agave nectar
  • 1 T vegan margarine
  • 1 T coconut oil
  • 1/4 tsp mint extract
  • 6 oz. firm silken tofu
  • 1/2 c. cocoa powder
  • chocolate or vanilla almond milk (added at the end if needed)

Directions: Make your frosting first. Start by melting the chocolate chips. Pour the chocolate into a mixing bowl….

Give me a straw. I'll totally drink this.

…and add the agave nectar, tofu, margarine, mint extract, and coconut oil. Using a mixer, beat on high speed until the mixture is creamy. Gradually beat in the cocoa powder until you reach desired stiffness.

The upside down spoon test

Chill the frosting in the refrigerator while you make your cupcakes. Preheat your oven to 350 and line your muffin tins with foil cupcake liners, or lightly grease the muffin cups. Melt the chocolate chips and set aside. Combine flour, baking soda, baking powder, and salt. In a blender or food processor, add the melted chocolate, tofu, cocoa powder, agave, vanilla, and mint extract and process until smooth.

Pour the chocolate mixture into the flour mixture and mix into a stiff batter. Spoon the mixture into your cupcake liners, about 1/2 to 3/4 full.

Ready for the oven

Bake for about 15-20 minutes (mine took 17 minutes), or JUST until a knife inserted comes out clean. **Don’t overcook or they will be dry.***

Ahh...perfect

Remove and allow them to cool completely before adding the frosting.

Waiting to be frosted

If your frosting is too thick, add almond milk, 1 T at a time, to thin it out a bit. You want it to be thick but spreadable. I put the frosting into a ziploc bag, cut the corner off, and piped it onto my cupcakes. Then, of course, I topped them with sprinkles.

All dressed up!

Because what is a cupcake without sprinkles?

Sprinkled with love

Even Carter wanted in on the cupcake love-fest.

I don’t usually give him chocolate. But he saw the sprinkles. And just like any child (and his Mommy), he is crazy for sprinkles. Plus, could you say NO to this face?

Nope. Can’t say no to that.

P.S. – Please don’t tell the Hubs that there is tofu in these cupcakes. ;)

Until next time,

Lindsay



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