Tuesday, September 27, 2011

Sasha's Kitchen: Mexican Chocolate Cupcakes

So sorry I haven't posted in almost a week. Things have just been crazy around here and quite hectic, and it seems it will still be a bit before they settle down.  I didn't get a chance to cook or bake too mcuh in the last week, but still have some good recipes yet to share.  Recently, I bought the book Vegan Cupcakes Take Over the World upon recommendation from a friend.  I'm not vegan, not even vegetarian, but after trying a couple of these fabulous (and healthier) recipes, well I'm sold.  My first foray into vegan baking was the complex flavors of mexican chocolate, with a delicious chocolate mousse frosting - and yes, it's really vegan, too! What I love about this book is the complexity and artistry in each of the vegan cupcake recipes. Next up, I plan to try making the banana split cupcakes and the apple cider cupcakes!

Mexican Chocolate Cupcakes (from Vegan Cupcakes Take Over the World)
1 cup coconut milk
1 T ground flaxseeds
3/4 cup flour
2 T cornmeal
1/4 cup almond meal
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
pinch of cayenne pepper
1 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
1 tsp almond extract

Preheat the oven to 350 and line your silicon muffin tin.  Whisk together the coconut milk and flaxseeds and allow to sit for 10 minutes.  Combine all the dry ingredients in one bowl (almond meal, cocoa, flour, salt, cinnamon, cayenne baking powder and baking soda).  whisk the sugar, oil and extracts into the coconut milk.  Gently add the wet ingredients to the dry and mix well.  Fill cupcake liners 3/4 of the way to the top and bake for about 25 minutes until a toothpick comes out clean.

Vegan Chocolate Mousse Frosting (from Vegan Cupcakes Take Over the World)
1 12.3 oz package extra firm tofu, drained
1/4 cup soy milk
2 T maple syrup or agave
1 tsp vanilla
12 oz vegan chocolate chips

Crumble the tofu in a blender and add the agave/maple syrup and the soy milk.  Melt the chocolate in a double boiler, and then let cool for five minutes.  Blend in the chocolate with the tofu mixture.  Transfer to an airtight container and chill for 1 hour before piping on the cupcakes with a pastry bag. So good you won't even realize its vegan!!!



  1. I see cornmeal as well as spice and that is a new take on "Mexican" chocolate though it makes perfect sense.

  2. I love Mexican chocolate! And these cupcakes look like a perfect treat =)


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