Dark Chocolate & Espresso Cupcakes with a Cloud of Frosting on top

At IFBC in September, I met the people behind the new Allrecipes magazine. I had heard before about it coming out, and when I saw the pile on the table…I grabbed a copy. Allrecipes was the first recipe site I found, way back in the old days (you know, like 2003). After having the magazine sit around for 3 or so weeks, I took the time to flip through. Well cool, it is actually highly enjoyable. Like what the Food Network magazine should have been, but never was (you know…like about recipes and food!)

It combines themes, menus and more, with highly rated recipes pulled from the website, that are tested by the Allrecipes staff. As it happens often, I saw a recipe and had to play with it. Which by the time I got done, resembled the recipe in the magazine very little. Oopsies! But hey, thanks for the inspiration!

So what recipe did I pick? Dark Chocolate Bacon Cupcakes. You know…just minus the bacon. The eggs. And the oil. And veganized. And damn..these cupcakes were phenomenal eating.

Dark Chocolate & Espresso Cupcakes

Ingredients:

• 2 cups all-purpose flour
• ¾ cups unsweetened cocoa powder
• 2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp fine sea salt
• 2 Tbsp ground flaxseed meal + 6 Tbsp water
• 8 shots espresso or 1 cup double strength coffee, cooled
• 1 cup unsweetened coconut milk beverage + 1 Tbsp apple cider vinegar
• ½ cup pumpkin puree

Directions:

Preheat oven to 375°, line 2 12-count muffin tins with premium liners (foil inside/paper outsides).

In a large mixing bowl whisk flour, cocoa, sugar, baking soda, baking powder and salt together.

Add ground flaxseed and water to a medium mixing bowl, let sit for 5 minutes, whisk until thickened.

Stir vinegar into coconut milk, let stand for 5 minutes.

Add in the espresso, coconut milk and pumpkin, whisk smooth.

Add wet to dry, stir until just combined.

Divide equally between prepared cups.

Baked for 20 to 25 minutes, until tops look set and a toothpick comes out clean in center.

Let cool before frosting.

Makes 24 cupcakes

Now I didn’t say that the frosting was low-fat or healthy 😉 Oh heck, none of this recipe is healthy. Snort!

Luscious Cloud Frosting

Ingredients:

• 1 stick Earth Balance Buttery stick
• 1 pound powdered sugar
• ¼ cup unsweetened coconut milk beverage
• 1 tsp pure vanilla extract
• Pinch of fine sea salt

Directions:

Add Buttery Stick to a large mixing bowl, beat until smooth with a hand mixer. Add in powdered sugar, salt and half the milk, beat on low until coming together, add in remaining milk and vanilla, beat in medium until smooth.

Frost as desired. Keep any remaining frosting tightly sealed in refrigerator.

And awesome news! My ebook, Oatmeal On The Go: 11 Gluten-free, Vegan & Plant-based-diet Recipes, is on Amazon now!