This weekend was busy but fun…minus that unfortunate game last night but we’re just going to pretend that didn’t happen.
On Friday night, I went over to my friend Rachel’s to celebrate our friend, Renee’s, birthday. We had lots of yummy food (including this black bean salsa) and I brought these cupcakes with me. They were a big hit. I won’t tell you how many Renee ate but let us just say she really enjoyed them…and probably didn’t have any grounds for yelling at her boyfriend for over doing it with the frosting on his cupcake.
Then Sunday, we had our Super Bowl party. After Rent-a-Center told me it would cost me $500 to rent a TV (seriously?!), we stuck with our little inherited TV. We had a ton of food for only 9 people, all of it delicious and most of it vegan (someone brought boneless wings but that was the only non-vegan item). Bonnie made a super yummy avocado tomato bruschetta and a chipotle hummus I may share with you later in the week. I made my black bean salsa, again, and these cupcakes, again, which got thumbs up all around. Melinda made the artichoke spinach dip I shared with you last week. It was kind of a delicious spread!
Vegan Chocolate Cupcakes
from Brown Eyed Baker
- 1½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 avocado, pitted and peeled
- 1 cup pure maple syrup
- ¾ cup plain almond milk
- 1/3 cup canola oil
- 2 teaspoons vanilla extract
Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in food processor until smooth. Add maple syrup, almond milk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.
These cupcakes are so perfect because the avocado and maple syrup make them super moist and rich but not too sweet. They are just so darn good! No worries though, you can’t taste the avocado in the cupcake. It’s too mild of a flavor. The chocolate and vanilla easily mask it.
Sooo…I sort of don’t have a frosting recipe for you. For Renee’s birthday, I attempted to make vegan nutella frosting. It was a big fail…or so I thought. I was running late and instead of a fluffy frosting of amazingness to present to her, I had liquid goop.
So I bought a can of rainbow chip frosting on my way to her house…45 minutes late. Darn you nutella frosting!! I was the only vegan there though so no one cared that the rainbow chip frosting had dairy and oodles of chemicals in it. Cheers to birthday cupcakes anyway!! (Rachel, in the gray shirt, is ‘cheering’ with my cupcake and hers so I could take a picture. That isn’t my hairy arm in the foreground- promise. Sorry, Ryan…)
Then Sunday, after working all day, I had some perfectly baked cupcakes ready for thefootballgamethatshallnotbementioned and I couldn’t bring myself to make the Cherrybrook Kitchen chocolate frosting from a box. Yes- it’s vegan. Yes-it’s free of chemicals. and yes- I will make it for you eventually and review it but I just couldn’t bring myself to use it on my perfect chocolate cupcakes. Nothing makes homemade cupcakes go to the dogs quicker then store bought frosting. So I dug out the massive bowl of should-have-been vegan nutella frosting from the fridge and to my delight… it was solid and spreadable. Granted, more like a icing then a frosting, but I’d take it!!
Then I piped confectioners sugar mixed with a little water for the stitching. I just used a sandwich bag and cut a tin hole in one of the corners. Super easy. Aren’t they cute? That 83 in the heart was made for my dad for his man, Welker, obviously!
I have the day off so I’m going to go wash all our dirty dishes from last night and maybe try to be productive. Now that the Super Bowl is over I guess I should start brainstorming some Valentines desserts for you guys? Or maybe, like that awful game last night, I’ll just pretend it isn’t happening…