This recipe is a little delayed getting to you for a few reasons.
a) I’ve spent a lot of time tweaking, testing, and sampling it.
b) It’s coming atcha with an exciting announcement,
c) the recipe was a guinea pig of sorts for my friend Laura’s birthday party, which was tonight.
But I am happy with this final product that I hope you will enjoy. This is my own version of a dairy-free by default, moist, chocolatey cupcake. Easy, made in one bowl, and delicious.
The announcement, you ask?
I have been working for a month or so under the radar on my first ebook and cookbook, which will both be available for purchase on September 1st, 2017. I am sooo excited to be offering a cookbook that will include:
-from-scratch, easy-to-follow, wholesome-ingredient recipes created by me
-stories, blurbs, and anecdotes
-breakfasts and bowls, savoury and sweet
I cannot wait to share this book with you, which will have you hooked on all my variations of oatmeal breakfasts, toting a fancy homemade layer cake to your next get-together, and out of your dinner rut for good.
It’s been a lot of fun just cookin’ in my free time, seeing what kind of creativity just comes. I hope you’ll enjoy the recipes as much as I’m enjoying this process!
For now, enjoy today’s chocolatey goodness, which are the answer to any sweet or chocolate craving.
Chocolate “Brownie” Cupcakes
makes 24 cupcakes
3 cups dairy-free milk, unsweetened vanilla (I used almond milk)
1 T vinegar
1/3 cup coconut oil, melted
1 cup grape seed oil
3 cups flour
2 cups sugar
1 1/2 cups cacao powder
1 T baking soda
2 tsp baking powder
1/2 tsp salt
5 cups powdered sugar
1/2 cup melted coconut oil
1/4 cup unsweetened vanilla almond milk
food colouring, if desired
Dark chocolate chunks, melted and cooled
- Preheat oven to 350 degrees F. Line 2 12-muffin muffin trays with paper liners.
- In a medium bowl, combine milk with vinegar and let sit for 3-5 minutes.
- Stir in melted coconut oil and grape seed oil. Gradually add the flour and stir to combine. Add sugar, cacao, baking soda, baking powder, and salt, and stir until no lumps remain. The batter should be thick, but pourable.
- Pour into prepared pans, filling each liner about 3/4 full. Bake for 18-20 minutes, or until toothpick inserted in the centre of a cupcake comes out clean. Allow to cool completely.
- To prepare frosting, beat powdered sugar with coconut oil; it will look clumpy. Add just enough milk to made frosting smooth and spreadable. Add food colouring of choice, if desired.
- Frost completely cooled cupcakes. If desired, dip all or some of the cupcakes in the melted chocolate, or make designs with the chocolate, and top with chopped pretzel sticks for a sweet-and-salty version.