Tag Archives: cupcakes

VCTOtW’s Brooklyn Brownie Cupcakes

23 Mar

I have often wanted to make these brownie cupcakes, but I finally got around to actually doing it! Someone brought in some little chocolate cupcakes last week at work and I got a whiff of the frosting, and had been craving it since ever since. I figured I couldn’t go wrong with VCTOtW‘s recipe. (They always come out awesome.) These also sounded interesting because they call for some not so ordinary ingredients like black cherry preserves and bourbon. The recipe makes 15 cupcakes, so you’ll need another pan (with the empties half full of water to prevent warping) or some individual silicon or foil liners as recommended. I was going to use ramekins for the extras until I found the ghost shaped foil ones that I picked up on clearance after Halloween. (totally forgot about those!) The frosting it’s paired with makes a nice amount for the topping, but not for crazy piping. (which is fine because usually it’s too much, and I don’t like fussing with piping.)

Oh! One more thing… the recipe warns to not overfill  your liners or your cupcakes will sink, but then tells you to fill them up later in the recipe. Just fill 1/2-2/3 full. (my foil ones said 1/2 full.) I read some other people’s reviews, and a lot of people had trouble with the sinking. Mine came out just fine. If you fill them 1/2 way they’ll come up to the top. 2/3 or more and they’ll muffin top.

1 prepared pan and 3 foil cupcake liners.

I dressed them up with walnuts and chocolate chips!


These were well received. Though the texture is a bit more light and fluffy than either a cupcake or a brownie. Still, tasty. (PS- They became a little moister and denser after a couple days in the fridge!) I was just expecting a more dense brownie type bottom. The frosting was a perfect brownie type frosting that sort of forms a little bit of a shell. As promised the cherry preserves and bourbon were not detectable in the finished product, though I know there’s a cherry bit or two lurking in there somewhere! Oh, and just in case you were wondering… the foil ones were pretty much the same texture as the pan ones. : )

hint o’ coffee cookies ‘n’ cream cupcakes – red fat

2 Apr

i just hurried through my breakfast of edemame, tea, and a cupcake to bring you this post!  here’s taking what VCTOtW has taught me thus far, and making it a little crazy. i really wanted to try the cookies n cream cupcakes, but fear for increasing my thigh circumference has been stopping me. especially if i keep making eating the full fat versions. my disclaimer: the cupcake recipe below is a lower fat version; the frosting, however, is not.

items you will need:

2 big bowls
cupcake pan liners ( i ran out & had to make 3 out of tinfoil, as you can tell in some of the pix!)
cupcake pan
cooling rack*

*if you have one, great. i use either the other rack from my oven (if i remember to take it out before i pre-heat.) or the one from my toaster oven works really well for 12 cupcakes.

lower-fat, hint o’ coffee cookies ‘n’ cream cupcakes

1/2 c. vanilla soy yogurt
2/3 c. soy milk
1/4 c. applesauce
3 tbsp. oil
3/4 c. sugar
2 tbsp. instant coffee
2 tsp. vanilla extract

1/2 c. whole wheat pastry flour
1/2 c. unbleached flour
1/4 c. cocoa powder
2 tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1 c. chopped cream filled chocolate cookies (ps- you need more finely chopped cookies for the frosting too. see below.)

1. make sure that your oven rack is in the center position. (*take out the other one if you need a cooling rack!) heat oven to 350* and place liners to ready the cupcake pan.

2. mix yogurt, soymilk, applesauce, oil, sugar, coffee and vanilla in a large bowl. sift flours, cocoa, cornstarch, baking powder and soda, and salt in another bowl. slowly incorporate dry ingredients into wet. once well combined, mix in chopped cookies.

3. fill liners 3/4 full, and bake for 22 minutes, or until toothpick pierced into middle comes out clean. (go clean up & make your frosting while they bake!)

4. remove cupcakes from pan & let cool on cooling rack*.

5. frost with recipe below when cooled.


1/4 c. vegetable shortening, room temp
1/4 c. vegan butter , room temp
1 3/4 c. powdered sugar, sifted
1 tsp. vanilla extract
3-4 tbsp. cooled strong coffee
1/2 c. finely chopped cookies

6 cookies, halved, for topping cupcakes, optional

cream shortening and butter together. mix in vanilla extract. add the powdered sugar in 3 additions. use 3-4 tbsp. of coffee until desired consistency is achieved. fold in finely chopped cookies. frost cooled cupcakes and put a half cookie on top for decoration if you’d like.


the coffee taste is definitely there, but it’s subtle in comparison to all the cookies ‘n’ creaminess. you cannot even tell that i made the cupcake itself lower fat. it’s got a really great light & spongy texture, but it’s not too delicate either, it can totally take that frosting. i’m going to keep using half whole wheat pastry flour in my future recipes; i really like the result, and the added nutrients.


Pumpkin chocolate chip cupcakes with milk chocolate buttercream frosting

26 Mar

so after yesterday’s poll, pumpkin chocolate chip was tied with gingerbread. and i had all the stuff for the former, so…

These are from VCTOtW. this was my first time making the chocolate buttercream frosting, and the recipe differed a bit from the regular one. i ended up having to add much more soymilk than the recipe called for to get the consistency right, hence milk chocolate buttercream frosting. the original recipe pairs it with cinnamon icing. i’m not the biggest chocolate fan, so i think next time, i will leave out the chips & make cinnamon buttercream frosting. regardless, they’re moist, chocolatey and yummy. the pumpkin helps to balance all the chocolate flavor. and i just ate one for breakfast. : )

i really want to get this so i can work on making them pretty now.


25 Mar

finished off the cappuccino cupcakes in record speed! now…

what kind of cupcakes should i make next?

use the above link to vote in my poll! : )

*if you want to check out the cookbook i’m using, vegan cupcakes take over the world, click here! and check out all the customer pics!

mocha choca lotta cupcakes

23 Mar

these are from Vegan Cupcakes Take Over the World. it’s the cappuccino cupcake recipe with coffee buttercream frosting.

the hardest part was not licking the rest of the frosting out of the bowl. if you’re astute, you may have noticed there are only 11 cupcakes here for roll call. that’s because kassidy, my vegan downstairs neighbor has been helping me by taste testing today’s items : )

i use a mesh strainer for sifting

and my kitchen aid for mixing

2/3 full