Baking & cooking with an enthusiastic amateur
After making vegan banana muffins last month, it wasn’t much of a stretch to try out vegan baking again. After experiencing just how easy these rich chocolate cupcakes were, I’m happy to say that vegan baking no longer scares me. I doubt I’ll turn to it exclusively, but it will show up on Ovensports again from time to time!
I got the idea for a cupcake containing alcohol after seeing a recipe for Wine and Cheese Cupcakes. I didn’t have any wine or cheese, but I did have an underutilized bottle of chocolate liqueur, and a recently acquired vegan cookbook with a chocolate cupcake recipe!
The original recipe for these cupcakes is a Chocolate Cupcake recipe from “The Happy Herbivore.” I added chocolate liquor and made a few substitutions, including swapping some of the applesauce for canola oil. The cookbook’s author, Lindsay Nixon, does a great job of keeping her recipes as low-to-no-fat, but I don’t operate on a low-fat diet, hence the change.
The whole wheat flour does give these a slightly different taste than a standard chocolate cupcake, a tiny bit wheaty-er and ever-so-slightly heavier. The first bite also has a noticeable undercurrent of alcohol; if you don’t like the taste of alcohol, these may not be the cupcakes for you – unless you’re like me, and your love of chocolate means you’ll even do occasional shots of chocolate liqueur!
If you are a vegan or are feeding a vegan, please note that some types of chocolate liqueur may not be vegan. From my quick internet research, some are and some aren’t.
Chocolate Liqueur Cupcakes
Adapted from “The Happy Herbivore” cookbook by Lindsay S. Nixon
1/2 cup non-dairy milk (I used unsweetened vanilla almond milk)
1 tablespoon canola oil
1 tablespoon unsweetened applesauce
1 tablespoon chocolate liqueur
1/4 cup brown sugar
2/3 cup whole wheat pastry flour
2 tablespoons cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1/2 small bar of vegan dark chocolate (I used half of a Trader Joe’s 1.65oz 72% dark chocolate bar)
2 teaspoons non-dairy milk
Preheat oven to 350 degrees F.
In a large bowl, mix together the 1/2 cup milk, oil, applesauce, chocolate liqueur, and brown sugar. In a smaller bowl, stir together the flour, cocoa powder, baking powder, and salt. Slowly stir the flour mixture into the wet ingredients, until evenly combined.
Pour the batter into silicone baking cups, paper baking cups, or a greased muffin pan. Bake for 18-20 minutes. Allow cupcakes to fully cool.
To make the frosting, heat the chocolate and the milk in a microwave safe container on high heat, stopping to stir every 10 seconds, just until the chocolate has melted and the milk has been mixed in. Spread on top of the cupcakes.
Makes six cupcakes.
Cost per cupcake: $0.37
Nutrition per cupcake: 143 calories, 2.5g fat, 1g sat fat, 23g carbs, 2.5g fiber, 2g protein