Guest recipe: Chocolate espresso cupcakes! »
Last week I upset everyone by posting the above picture without the recipe. To make it up to you, I got the recipe from Alexis:
The recipe is easy, and I don’t have a mixer. Making it jumbo-size allows the cake to be intensely moist.
1 1/2 cups organic unbleached all-purpose flour
1 Tbps. baking soda
1/3 cup unsweetened cocoa powder (I use Valrhona)
1 cup sugar (I use half-white and half-brown, or caster sugar)
1/2 tsp. salt
1/3 cup vegan chocolate morsels
1 cup coconut milk
3 Tbsp. espresso powder
1/2 cup vegetable oil
2 Tbs. organic white wine vinegar
Preheat oven to 350 F. Line jumbo cupcake pans with liners—this will make six.
Sift all of the dry ingredients and whisk together. In a separate small bowl combine coconut milk, espresso powder, and vegetable oil; after mixing, add the vinegar. Add wet to dry and mix with a spatula. Add chocolate morsels.
Fill the cupcake pans a little above halfway. Bake 15 minutes, or use toothpick to check.
1/3 cup vegan chocolate chips
3 Tbsp. coconut oil
2 cups organic powdered sugar
1/4 cup hot water
Vanilla bean extract to taste.
Melt the chocolate chips and coconut oil in the microwave, and stir. Add the powdered sugar, then the hot water and more powdered sugar if needed. Stir to get rid of lumps, and add the vanilla extract. It will be a little runny, but it pours really well and hardens perfectly. I frost when the cupcakes are still warm, about three minutes out of the oven.