Halloween Chocolate Cupcakes

Happy "Almost" Halloween! Today I baked with the kids that I babysit. It's one of their favorite activities :) We made chocolate cupcakes with orange icing. They are vegan and gluten free because the one year old I babysit is allergic to almost everything (wheat, dairy, eggs, peanuts...). But I love that she can eat these because it is much more fun when everyone can enjoy!

Yield: 12 cupcakes

Ingredients 

• 1/2 cup (1 stick) butter (Earth Balance buttery sticks if you would like it to be vegan)
• 1.25 cups sugar 
• 1/2 cup unsweetened applesauce 
• 3/4 cup flour (Gluten-free works as well!)
• 1/2 teaspoon baking powder 
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt 
• 1/2 cup unsweetened cocoa powder
• 1/2 cup soy milk
• 1 teaspoon vanilla 
• 2/3 cup mini unsweetened chocolate chips

Directions 

1) Beat butter until softened (microwaving for about 15-20 seconds does the trick as well)

2) Add sugar and beat until light and fluffy

3) Add applesauce, 1/4 of a cup at a time

4) Mix all dry ingredients together in a separate bowl

5) Mix milk and vanilla together in a separate bowl

6) Add 1/3 of the dry ingredients to the butter/sugar combination, then 1/3 of the milk/vanilla mixture.  

Continue this pattern until all is gone (ending with dry).

7) Stir in chocolate chips

8) Scoop batter into paper liners until 2/3 full

9) Bake for 27 minutes, rotating 180 degrees halfway through

Adapted from Cupcake Project

Pumpkin Chocolate Bars

Since it's that time of year again, I decided to post one of my favorite pumpkin recipes. These bars have a pumpkin taste that is not too overpowering, but makes them quite moist. These were definitely a hit with my roommates and I cannot wait to make them again!

Yield: 20 bars 

Ingredients

3 cups all purpose flour 
1 teaspoon baking soda
1/2 teaspoon salt 
1 teaspoon cinnamon
3/4 cup canned pumpkin (pumpkin puree, not pumpkin pie mix)
1/2 teaspoon baking powder 
1/2 cup canola oil (vegetable oil works too)
1-1/2 cups sugar 
1 tablespoon vanilla 
2 cups chocolate chips 

1.) Preheat oven to 375 degrees and oil a 9 x 13-inch baking pan.
2.) Whisk together flour, baking soda, salt, and cinnamon.
3.) In a large bowl, combine pumpkin and baking powder. Add oil, sugar and vanilla. Combine well and then mix dry ingredients into wet (1/2 at a time). Mix in chocolate chips.
4.) Pour batter into pan and use a spatula to spread it evenly.
5.) Bake for 22 minutes and cool before cutting into bars.

This makes a great treat for Halloween parties or any fall get together! 

Adapted from VegNews

German Chocolate Cupcakes

I made these in March! Yes...that is a LONG time ago. However, this recipe was so good that it is still worth a share. My little (a.k.a my mini-me in my sorority) Rachel loves these, so I made them for her birthday! I made a few adjustments to the original recipe, and they are in fact (surprise, surprise) vegan! 

I am not going to lie, these are labor intensive due to the frosting. I suggest making the cupcakes first and then coming back for the frosting a little later. That way you won't tire yourselves out and will be able to enjoy all the delicious goodness of these! Happy Baking :) 

Makes 24

Chocolate Cupcakes

3/4 cup unsalted butter (1-1/2 sticks, I used Earth Balance buttery sticks)

2 cups cake flour (not self-rising)

1 teaspoon baking soda

3/4 teaspoon salt

1- 1/3 cups sugar 

3/4 cup applesauce (used in place of 3 eggs)

1-1/2 teaspoons pure vanilla extract 

1 cup buttermilk (I used 1 cup soymilk+ 1 Tablespoon lemon juice- let sit for 5 minutes until curdled) 

5 ounces semisweet chocolate, melted and cooled (my favorite are Ghirardelli semi-sweet)

1.) Preheat oven to 350 degrees and brush muffin tin with butter (I used cupcake holders, so it's up to you)

2.) Whisk together cake flout, baking soda, and salt 

3.) Cream butter and sugar until fluffy. Add applesauce (1/4 of a cup at a time). Beat in vanilla.

4.) Slowly add dry ingredients to wet in 3 batches. In between the batches, add the buttermilk (1/2 a cup between each batch). Beat until combined, then add chocolate and continue to combine. 

5.) Divide batter evenly among the cups, filling each 3/4 full. 

6.) Bake for 20 minutes, rotating halfway through (Note: if you make the vegan version with applesauce, you may need to add about 5 extra minutes to bake-time)

7.) When done, let cool on a wire rack for 10 minutes.

8.) When ready to ice, make a hole in the top of each cupcake to allow for frosting to get inside. 

Coconut Pecan Frosting

3 large egg yolks (I used egg replacer for this part. Mix 4 1/2 teaspoons of egg replacer with 6 Tablespoons of warm water--I used a mini whisk to make sure it was thoroughly combined) 

1 can evaporated milk (I used 12 oz. soymilk) 

1 1/4 cups light-brown sugar (packed)

1 1/2 sticks unsalted butter (I again used the Earth Balance buttery sticks)- cut into small pieces at room temperature 

1 teaspoon pure vanilla extract 

1/4 teaspoon salt 

2- 2/3 cups sweetened flaked coconut 

1- 1/2 cups pecans, toasted and coarsely chopped 

1.) Combine egg yolks (or egg replacers), evaporated milk, and brown sugar in a saucepan. Add butter and cook over medium heat, constantly stirring until thick (about 10 minutes). Do not leave in alone--it will burn! Pour through a fine sieve into a bowl. It may take a little effort to get it all out, but keep stirring to reduce the thickness. 

2.) Stir in vanilla, salt, coconut, and pecans. Let cool. I frosted them using a mini plastic frosting spatula and it worked perfectly. 

Store these in the refrigerator for a few days after frosting. 

Adapted from Playing House. 

Better Late Than Never

I apologize for the extreme amount of time I have been away from this blog. I have a lot of catching up to do from the last year and have no idea where to start! Since I last posted, I have graduated college, been to Italy, and turned 22. Now I am searching for a job (hopefully doing something I enjoy). In the mean time...I am doing a lot of baking :) Hope to be actively posting a ton of recipes in the next few days!