The Spicy Spatula

So here we are folks, at another Monday and another week of yummy vegan food.

This week I’m going to start with something a little different…dessert. You’re probably well aware that I don’t make a lot of desserts and when I do they often aren’t pretty enough to make the cut but yesterday was Easter and while that’s not really my jam, my mother-in-law made a whole vegan feast for us so we went with it.

My contribution? These super rich and decadent vegan devil’s food cupcakes that were a hit with all the non-vegans in attendance.

The thing I love about this particular vegan dessert recipe is that you can tailor it to your own tastes. My hubs, who has the sweet tooth in our household, doesn’t like overly sweet desserts and with the addition of the cocoa powder, I keep the brown sugar to 150 grams or less and he always loves it. Since this recipe was for a wider audience, I added more sugar plus a ganache topping that took it from really delicious to food crack.

Another reason I love this vegan cupcake recipe? It’s super easy to make. You need one bowl and a fork or whisk and you are good to go.

I use a food scale so you might also want to grab one so you get a more accurate measurement when making baked goods.

Now, let’s get to this amazing vegan devil’s food cupcake recipe.

Kitchen Tools:

*Large mixing bowl
*Whisk
*Food scale
*Silicon cupcake molds

Ingredients:

*240 g flour
*150 g brown sugar
*1 cup hot coffee
*60 g cocoa powder
*80 g sunflower oil
*5 g baking powder
*12 g baking soda
*Salt
*221 g plant milk
*100 g coconut milk
*50 g vegan chocolate (chopped finely)

Instructions:

*Sift dry ingredients into the mixing bowl

*Add wet ingredients

*Whisk everything together until there are no clumps remaining. The batter will be very loose.

*Pour or spoon batter into cupcake molds until about 3/4 full because they will rise.

*Bake 17 to 20 minutes, until the toothpick comes out clean.

*Let cool before removing from the molds. I got a little eager and ended up with 2 cupcake halves.

*For the ganache: heat the coconut milk until it starts to steam and the pour over chopped vegan chocolate. Cover for 5 minutes and then stir together until you have a glossy chocolate coating.

*I tried to get fancy and simply dipped the tops into the chocolate but it didn’t work well so I spooned/drizzled the ganache on top of the rest…as you can see. 😛

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