Sunday, February 13, 2011
When I heard that Chloe Coscarelli (a vegan baker/chef) had won Cupcake Wars and that she had shared her award winning recipe with VegNews, I knew I had to try it. The first time I tried these I followed them exactly. This time I put my own spin on them - so here you have my modified version of her recipe:
1 1/2 cups flour
1/2 cup cocoa powder
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup - 1 cup chocolate soy milk (start with 3/4)
1/2 cup canola oil
1 tsp vanilla
Preheat oven to 350
Sift the dry ingredients together, whisk the wet ingredients together and then whisk them all together. IF the mix seems too dry, slowly add more soy milk (up to 1/4 cup)
Place into paper cupcake liners inside a 12 slot cupcake pan. Fill each liner 3/4 full and bake for 17-20 minutes - until a toothpick comes out clean.
While the cupcakes are baking you can work on the filling.
1 Can of coconut milk (chilled)
1/2 bag vegan chocolate chips.
In a double boiler melt the chocolate chips.
Open the can of chilled coconut milk (dont' shake it). The coconut cream (the fat) will be solid on top. Scoop this out and put into a large bowl. If you get some of the coconut milk as well, that's fine.
To this add 1/4 cup agave nectar. Use a whisk and whip until small peaks start to form. Stir in the melted chocolate and continue to whisk until the chocolate cools. This then needs to be put in a cool pace until it starts to firm up (you won't want it hard, just firmer (more like a mousse or pudding).
Once the cupcakes are cool, use a pastry bag with a small tip and squirt the filling into each cupcake.
You can now make the chocolate glaze for the top.
the other 1/2 bag of vegan chocolate chips along with 1 tsp coconut oil in a double boiler until melted.
Using a spoon carefully pour this on the top of each cupcake. I then garnished with a little bit of sweetened shredded coconut.