For the most mysterious and haunted night of the year we propose the recipe of our vegan cupcakes. These cupcakes are really delicious, soft and tasty, with a very special frosting. The cupcakes aren’t prepared with eggs, butter and cream but dark chocolate, extra virgin olive oil and not refined spelt flour. You’ll love them, for sure!
Ingredients for about 8 cupcakes
125 ml of soy milk
1 teaspoon of apple cider vinegar
80 g of semi whole grain spelt flour
20 g of whole grain spelt flour
65 g of whole cane sugar
15 g cocoa powder
10 g of cornstarch
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
40 ml of extra virgin olive oil
1/2 teaspoon of vanilla powder
A pinch of salt
Ingredients for dark frosting
100 g of dark chocolate 70%
115 g of water
Ingredients for white frosting
100 g of white chocolate (you can choose vegan white chocolate made with rice milk)
56 g of water
Pour the milk in a glass with the vinegar, stir with a spoon and let it rest for 10 minutes. In the meantime mix the solid ingredients, that are flour, sugar, backing powder, baking soda, vanilla, cornstarch and cocoa. Finally add a pinch of salt. Pour the milk and the oil. Stir well, if the dough is too dry add milk in order to make it softer. Pour the dough in the wrappers, leave 1 cm form the edge, better if you have a baking pan for muffin, in this way the cupcakes can raise and not become larger. Bake in the oven at 180° for twenty minutes.
We will obtain a chocolate water mousse thanks to Hervè This, a French chemist, that noticed that it is possible to whip chocolate like it is cream. His recipe is shown below, but, in order to successfully obtain a perfect mousse, be sure to use chocolate with lecithin, otherwise the mousse will be liquid. Melt the chocolate together with the water in a water bath, slowly. The amount of water reported in the recipe is for a chocolate with a percentage of fats of 39,4, in order to know the fats contained in your chocolate you just have to read the nutritional values in the back of the package. If the percentage of fats is different you should calculate again the new amount of water in this way, multiply the percentage of fats by 100 and divide all by 34. Once the chocolate is completely melted, pour all in a bowl. Put in the fridge for 15-20 minutes in order to let the chocolate cool down.
Then whip the chocolate with an electric egg beater. After some minutes, your mousse is ready.
Follow the same steps, but the amount of water is half the amount you should use for the dark chocolate. Also in this case be sure that the white chocolate has lecithin. Melt the chocolate together with water, pour in a bowl and keep in the fridge for 15 minutes. Whip the chocolate with an electric egg beater but stop as soon as the chocolate has become white and soft. If you whip too much it can happen that clots occur. In this case, don’t worry, the recipe is very simple and you don’t have to throw all away, just put again on the heat and start from scratch!
Cupcake with frosting
With a decoration syringe create the frosting for the cupcakes. You can decorate with chocolate drops or chocolates with Halloween figures!