Okay, let's cut to the chase: I made some spectacular cupcakes yesterday.
They are not just a dessert, but an indulgence.
I normally look for vegan sweets that Dave can enjoy with less sugar and oil, but this time I just threw everything out the window and created some of the sweetest, most over-the-top calorie bombs imaginable.
These are not healthy-so-I-can-have-two cupcakes, but they are, apparently, quite phenomenal.
I say "apparently" because I haven't tried them. Nope, I'm sticking to my no-sugar policy, and wow, was that hard to do while making this recipe. I had to stop myself from licking my fingers on no less than four occasions, and that was before I got my hands covered in frosting while taking pictures.
It's okay, though, because I stay headache-free and Dave gets to enjoy some pretty unbelievable cupcakes.
First up was the taste test.
Dave stood chewing his first bite for quite a while. The suspense was killing me. I honestly had absolutely no idea if they would be amazing or absolutely terrible.
Then he looked at me with wide eyes and said "Oh my god, 9.3".
Allow me to explain: Dave likes to judge food based on a scale of one to ten, so 9.3 was pretty mind-blowing. His all-time favourite store-bought dessert are milk chocolate chunk cookies from Mmmuffins, which he ranks a 9.7, so this recipe was not far behind!
Now that says something.
So yes, this recipe probably has lots of calories and fat and definitely has lots of peanut butter, sugar, oil and chocolate, but that's not really the point.
They're totally vegan, and my transitioning partner will gladly choose them over processed, pre-packaged cookies or boxed mixes made with eggs and milk. That is a huge victory for me.
The recipe makes enough batter for twelve cupcakes, but these became twelve of the biggest, heaviest cupcakes I've ever seen. Make them huge if you want or divide the batter into two batches and make 24 regular sized cupcakes. Either way, they're moist, decadent, and super rich.
Give one of these to anyone who says, "Vegan desserts are boring" or "They could never compare to real desserts", and watch them literally eat their words.
Baby steps. Chocolate peanut butter baby steps.
The 9.3 Cupcakes
Prep time: 10 minutes
Bake time: 22-25 minutes
Makes 12 enormous cupcakes or 24 regular cupcakes, depending on your level of indulgence
2 cups unbleached all-purpose flour
1 cup whole wheat flour
1 cup unsweetened hemp milk (Hemp Bliss)
1 cup agave syrup
1 1/2 cups dark chocolate chips
1/2 cup natural crunchy peanut butter (or smooth, as desired)
1/2 canola oil
2 tsp. apple cider vinegar
2 tsp. vanilla
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1. Combine flours, chocolate chips, baking powder, soda and salt in a large mixing bowl
2. Combine agave, hemp milk, peanut butter, apple cider vinegar and vanilla in a small mixing bowl; use a whisk to ensure everything is nice and smooth
3. Add the wet to the dry and stir until evenly mixed
4. Preheat the oven to 350 degrees and lightly oil a muffin tin
5. Scoop spoonfuls of batter into each cup and bake 22-25 minutes, or until a toothpick inserted in the middle comes out clean
6. Allow cupcakes to cool completely before frosting
2 1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 cup margarine (Earth Balance Natural Buttery Spread), room temperature
1/4 cup unsweetened hemp milk (Hemp Bliss)
1 tsp. vanilla
1. Combine everything in a medium mixing bowl and blend with an electric mixer until smooth
2. Top cooled cupcakes with frosting and refrigerate until ready to eat
Inspired by Big Vegan