Yummy hot chocolate cupcakes

Dearest Food Network:

I love you. And I especially love this recipe that was posted on your site. I also love you guys, so I decided to post it here for you too. Be sure to check out the Food Network for more killer recipes by clicking HERE. XOXO

Click photo for source

Ingredients

Cake:

  • 1 1/2 cups sugar
  • 1 2/3 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon cocoa powder, preferably Dutch-processed
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1/3 cup plus 1 tablespoon vegetable oil
  • 1/2 tablespoon pure vanilla extract
  • 3/4 cups very hot water

Topping:

  • 1 cup heavy cream
  • 1 tablespoon sugar or 1 can real whipped cream
  • Equipment: 6 fairly heavy China coffee cups

Directions

Make the Cake: Preheat the oven to 350 degrees F.

Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whiskattachment (or use a hand mixer) and blend briefly.

Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.

Pour the batter into coffee cups and arrange them 1-inch apart on asheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don’t remove the cakes from the cups!)

Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.

When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.

I believe in a thing called love

Alcohol & cupcakes?! Who woulda thunk it. I’d like to send a shout-out to the writers of ‘Vegan Cupcakes Take Over the World’ for this kick ass recipe. I heart you ladies for taking two of my favorite things and combining them into one glorious package.

Click Image for Product Source

Here’s the recipe for anyone who loves cupcakes (and/or liquor) as much as I do.

1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Directions:
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting

Tequila and Lime Frosting
1/4 cup nonhydrogenated shortening, softened (or butter for you non-lactards)
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”

Cream together shortening, soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable.

Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar. Then enjoy!!!

Click Image for Product Info

 <3333333333333333333