Wednesday, July 24, 2019

Creme Filled Chocolate Cupcakes

Creme Filled Chocolate Cupcakes are vegan and super easy to whip up! Filled with a light frosting, its a less preservative-filled way to embrace your inner child!

I am a total kid at heart. In a way, its a definite asset - after all, I'm a teacher (and a Home Ec one at that!). I can't really say my palate has ever been stereotypically "childlike" though - I would gladly order off the "grownup" menu when we went out to eat and saved the fries for fast food runs. That said, during our summer road trips, I longed for those truck stops where my parents would give my sister and I two dollars each and send us to the convenience store for sustenance. While my sister would often go for the chips (she's a Pringles girl) or boxes of Smarties (the Canadian ones), I would always find my way to the baked goods section and load up on whatever looked good and chocolatey.

The jackpot, as I'm sure most of you readers will agree, was finding those cream filled chocolate cupcakes. For $2, I could score four of them, and boy did I hoard them from stop to stop! Looking back, I'm actually surprised I liked them as much as I did - they were very sweet, and probably full of all sorts of "fun" stuff, but like Jos Louis they were irresistible! They actually held such a soft spot in my heart that they came up during a late night conversation with N (my fiance, and yes we're teenage girls at a sleepover some days). I knew I had to try my hand at making some from scratch, and since I had control of the ingredients, I was sure I could find a way to have them turn out better than I remembered. I found a vegan version of the coveted cupcakes by Chloe Coscarelli and set about tweaking it for my needs.

The first batch of cupcakes was a hit - such a hit, in fact, that N brought them to work and one of his coworkers fell in love with it too! When N asked me if it was possible for me to make some for his coworker as a thank you for picking up shifts (and generally being a great guy - Hi A!) I told him absolutely! Luckily if you can make muffins, these cupcakes will be a breeze! A note on the tools - if you don't have / can't find a Bismark tip to fill them, a round tip will work if you poke a preliminary hole with a chopstick.

I love baking for others, and these cupcakes will be on heavy rotation I'm sure - between 82 school kids, a fiance who loves my treats, and all the assorted friends and family there will never be a dull moment!

Creme Filled Chocolate Cupcakes
Makes 14
1/2 cup cold coffee
3/4 cup non-dairy milk (I used soy)
1/4 cup canola oil
1/3 cup unsweetened cocoa powder
1 cup sugar
1/2 tsp salt
2 tbsp vinegar (I used red wine as I had it on hand)
1 tbsp vanilla
1 cup flour
1/2 cup oat flour
1 tsp baking soda"White" frosting (I used a whipped shortening based one, you can also use store bought)
Chocolate ganache (I made a vegan one with non-dairy creamer)
Thick cookie icing (eggless royal icing), for decorating
  1. Heat the oven to 350F and line 14 muffin cups (you need the liners if you're filling them).
  2. In a large bowl, whisk together the coffee, milk, oil, cocoa, sugar, salt, vinegar and vanilla until well combined.
  3. Whisk in the flours and baking soda until just combined. Do not over mix.
  4. Scoop batter into the cupcake liners about two-thirds full. 
  5. Bake for 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. 
  6. Cool the cupcakes completely.
  7. Fit a piping bag with a Bismark tip and fill with the "white" frosting (no need to hollow out the cupcakes)
  8. Chill cupcakes 30 minutes, then dip the tops in the ganache. Let set and swirl over the cookie icing.

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