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One of my favorite things about the morning is just waking up~ that is quality snuggle time with our puppies. Unfortunately the dogs’ favorite thing to do is nestle into every curve and nook of my body thus stapling me to the bed. I get hot easily, and I like to move around.. so last night instead of fighting them for space I just gave up my spot. I moved my pillow and a cashmere blanket to the opposite side of the bed. Lately I have been exhausted and really just needed some rest.
Am I the only one with this problem? I just can’t stand the thought of making them sleep somewhere else. Just as much as they love to sleep with the bf and I, we also love to sleep with them. That is how it has been the last three years raising them – so if we pushed them out of the bed now, I would worry they would feel like we didn’t love them. And that is not an option.
What is an option tho- is chocolate cupcakes for breakfast. They were actually a must. I made Chase’s favorite Confetti Sprinkle Vanilla Cupcakes last night, (shhh*** they were from a box, and not vegan) so to my defense, I had cupcakes on my mind. And I wanted some vegan-friendly ones in the house that I could have. I knew just which ones to make- my favorite Dreamy Vegan Chocolate Cupcakes.
I first made these fantastic little cakes for my bf last summer when I saw them on Bittersweet’s blog. I of course tweaked a few things in the recipe to make them my own. He inhaled them and couldn’t believe they were vegan. To be honest, they were probably some of the best chocolate cupcakes I have ever had!
*Note: I use some ingredients in this recipe that you might not recognize, don’t fret tho- I listed the common alternative. I also made a page to explain the unique ingredients and why I use them. There are lots of interesting facts that you will want to know before you bake these cupcakes- so please take a minute to read the info Check it out here.
When I bake I have a few general rules I stick to:
- always veganize
- use non dairy milk (coconut and almond great choices)
- use extra virgin coconut oil in place of regular oils-
- use sugar substiutions so I can lower the glycemic index (decrease the sugar rush)
- substitute alternative flours in place of all-purpose white flour (which has no nutritional value)
Dreamy Chocolate Cupcakes adapted from Bittersweet’s Classic Chocolate Cupcakes
Light and fluffy chocolatey cupcakes with subtle hints of coconut and almond. It will be really hard not to eat the batter right out of the bowl…. and you don’t have to worry about raw eggs so you can safely lick the spoon when no one is looking
- 3/4 c. whole wheat flour (instead of using two different flours as I did, you may use 1 1/2 c. all purpose flour)
- 3/4 c. almond meal flour
- 1/3 c. cocoa powder (I used dutch-processed)
- 1 tsp. baking soda
- 1/2 tsp sea salt
- 1 c. turbinado sugar
- 1/2 c. extra virgin coconut oil, melted (coconut oil adds a delicious flavor, but you may use vegetable oil)
- 1 tbsp. vanilla extract
- 1 tsp. almond extract (optional but delicious)
- 1 c. non-dairy milk (I used vanilla coconut milk)
- 2 tsp. apple cider vinegar
*Note* If you want your cupcakes to have a lower Glycemic index you can use 1/2 c. brown rice syrup, and 1/2 sugar (I used sucanant). Then reduce your milk to 3/4 c., and if your batter is still too thin, add a tbsp or two of flour to thicken*
- Preheat oven to 375*
- Line your cupcake tin with cupcake liners or spray with coconut non-stick cooking spray
- Mix all dry ingredients in a medium size mixing bowl. You don’t need electric mixer, a wooden mixing spoon will work perfectly
- Combie all wet ingredients (except for the vinegar) in another bowl
- Add wet ingredients to the dry ingredients and mix well
- Quickly pour in the vinegar and give it a good stir
- Spoon batter into prepared cupcake tin and put into the oven immediately
- Bake for 14-18 minutes (or until toothpick comes out clean)
- Let cool completely
Ready. Set. Stuffyourface.
Now this might disappoint some of you, but as you can see, I didn’t put frosting on these. I just didn’t want the extra sugar. You can frost yours if you wish, and there is a great recipe for Amond Buttercream Frosting I saw on Angela’s blog that will go perfectly with these cupcakes. However- I think these cakes taste perfect as is
Does it matter to you if there is less sugar in your cupcakes? Do you prefer to go all out if you are eating cake, or make it healthy? What are your thoughts on gluten free flours?