September
30, 2009
The Go-To Chocolate Cupcake
If you pay attention to my cupcakes, you probably notice a lot of similarities from one recipe to the next. Why reinvent the wheel with each and every cupcake? I’ve baked a lot of cupcakes in the past few years, and slowly developed what I consider to be the ‘mother’ of all cupcake recipes. It’s my go-to recipe for any chocolate-derived cupcake, and simply by adapting the recipe a wee bit, adding or substituting an ingredient here and there, and pairing it with a different frosting, I create cupcakes like the Chocolate Amaretto Cupcakes, Dark Chocolate Creme de Menthe Cupcakes, or Double Shot Mocha Cupcakes (I have a similar tactic for vanilla-based cupcakes). It’s a vegan cupcake base – with no egg (perfect for those of you who love to lick the bowl) or dairy – and I think it’s absolutely divine. The coconut milk is the kicker. While you can’t taste any distinct coconut flavor in the final cake, the subtle nuttiness adds a depth of flavor that other milks just can’t reproduce. The fact that there is no butter or egg in the cake makes it light and airy, without any of the heaviness that plagues many traditional egg-based recipes. It is, if I do say so myself, the perfect cupcake.
Yet I realized I had never published just this recipe. Only the derivatives of it. I’ve posted something similar, dubbed Rich Chocolate Cupcakes, about a year and a half ago, of which this cupcake a direct descendant. Take those cupcakes, infused with the spirit of the Mexican Hot Chocolate Cupcakes (both recipes originally came from the bible of vegan cupcake baking, Vegan Cupcakes Take Over the World), and some good ol’ trial and error, and you have yourselves a hybrid cupcake that can be adapted in just about any way imaginable.
And while I admit I have focused on thinking up new and interesting flavors, you should not underestimate the power of the chocolate cupcake. All by itself, no bells or whistles. Just chocolate. Topped with buttercream in its purest form. That’s all you really need. Even better? Make them mini (as pictured). Though, you have to watch yourself or you’ll have popped three of them without even blinking.
Go-To Chocolate Cupcakes with Vanilla Bean Buttercream
Makes 12 cupcakes (or 48 mini cupcakes).
Ingredients
1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
2 tablespoons almond meal
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon saltFor Frosting:
1/2 cup butter or margarine, room temperature
2-3 cups confectioners’ sugar
2 tablespoons soy creamer or heavy cream
1 vanilla bean, split, or 1 teaspoon vanilla extractDirections
Preheat oven to 350 degrees F. Line muffin pan with paper liners.Whisk together the coconut milk, sugar, oil, and vanilla extract until incorporated. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in coconut milk mixture. Stir until just smooth (do not overmix).
Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). For mini cupcakes, fill each with 1 tablespoon batter. Bake 18-20 minutes (or 10-12 for minis), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and beat until combined. Mix in vanilla and cream. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.
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#1 | Reply
This looks great! I’ve been meaning to try coconut milk (in your Hot Chocolate Cupcake recipe, as a matter of fact.) Thanks for explaining that it doesn’t have a strong coconut flavor. Half of my family loves coconut, and the other half strongly dislikes it.
I love the new header on your site – the color is perfect! Please keep the cupcake recipes coming. Good luck in the Foodbuzz awards.
#2 | Reply
I agree, sometimes you just bake enough variations of something and figure out you had the right one already, or can piece the right one together. your cupcakes look adorable :)
#3 | Reply
Amazing!
I haven’t baked in a little while so had a real hankering to make some cupcakes, the thing I like making most of all. I thought I’d like to make some chocolate ones as I don’t have a good recipe, so I thought, “I know, Love and Olive oil always has such lovely cupcake recipes” and bingo! On the front page!
Thanks for this (and all your other fabulous recipes), they look gorgeous and I will definitely be making these tonight. People at work will be pleased tomorrow :D
#4 | Reply
Damn I wish I could cook.
#5 | Reply
Thank you for this! I would also love to see your basic vanilla cupcake recipe–it sounds amazing!
#6 | Reply
What fabulous cupcakes!
#7 | Reply
So I did make these and they turned out great, and dead easy too! Thanks again!
#8 | Reply
This is a nice recipe! They turn out nice and light not too dense like so many cupcakes do. Your photos are very nice!
#9 | Reply
Love the way you piped the frosting. These look awesome!
#10 | Reply
LOVELY photo!
Carli from Velveeta Ain’t Food
#11 | Reply
I’ve made these twice in two days!! Lovely cupcakes! Moist yet crumbly, fluffy, yet not dense. If not for the coconut milk they would be made witg stuff I always have stocked up!!! Heck, I’m going to have to stock on it since it’s my new go to chocolate cupcake recipe!!! Would this also work for chocolate cake? Or is it too crumbly without the egg? I’m going try to make these gluten free soon!
#12 | Reply
Wow, Ashley! Twice in two days is impressive, and definitely says a lot about these cupcakes! :) So glad you enjoy them.
As far as using this recipe for cake, you can try, but I doubt it’ll rise properly. There isn’t enough ’structure’ to the batter (because of no egg) to support itself in anything larger than a cupcake. It’d probably still taste great, just might fall a bit flat. But it never hurts to try (and please let me know how it turns out if you do.)
#13 | Reply
What will removing the Almond meal do to the final taste?
#14 | Reply
I am allergic to Almonds. What can I use to substitute it?
#15 | Reply
Amy – feel free to substitute another nut meal (hazlenuts would be delicious) nut flour, or finely ground nut. Or if you can’t have any nuts, try simply whole wheat flour. It’ll give a bit of the same texture as the almond meal, although won’t add anything to the flavor.
#16 | Reply
I just made a gluten free variation of these (substituted the one cup floor for one cup of bob’s red mill gluten free all purpose baking flour) and they came out great! i also didn’t have any soy creamer (not only will there be celiacs but also vegans at the birthday dinner i’m going to tonight), so i substituted 2 tbs of the coconut milk in the frosting. yum!! great site!
#17 | Reply
Thanks for the update, Melanie! That is fabulous to know the gluten-free substitution worked beautifully! I’m sure all the GF folks who have been oogling these cupcakes will appreciate it very much. :)