Did ya see it? Huh? Huh? Did ya? Today’s post includes a photo of this adorable cupcake! That’s all thanks to the most wonderful man in the world, my husband (oh yeah, have I mentioned yet that I’m the luckiest girl alive?). I’m so proud…hmmmm, brings a tear to my eye. No really though, it does. See, this was a tricky one for me, mainly for two reasons:
1. I confess. I don’t really like cake…or chocolate. I like making it, I like smelling it, and I like looking at how cute it is, but I’d really rather have ice cream. There. I’ve said it. Deal with it.
2. The other day, I decided to be a “real” vegan. No, like a real-real one. I’ve been a vegetarian for more than 15 years, and I’ve been leaning toward vegan for the last couple. Still, I’ve only now officially decided to devote myself to it completely–food-wise, at least. Don’t worry, I’m still going to bake lots of non-vegan stuff. I’ll just need more help for taste-testing.
So now I’ve got two strikes against me already, and that’s before I’ve even made it into the kitchen. Nonetheless, I spent yesterday afternoon baking and baking and…baking some more. I think the cupcakes turned out pretty well, but I’d like to know what you think. I’m certain they’re much more exciting to people who like chocolate…and cake. The frosting is killer though. Really. It’s very rich and full of Nutella-deliciousness. Needless to say, I’ll be a good vegan starting today.
2 c + 2 tsp All-Purpose Flour
2 1/2 tsp Baking Powder
1/4 tsp Salt
1/3 c Butter, softened
1 c Sugar
2 Eggs, room temperature
1 c Milk
1 tsp Vanilla Extract
1 c Miniature Chocolate Chips
3/4 c Butter, softened
1/2-3/4 c Nutella
1 tsp Vanilla Extract
1 Tbs Milk
3 c Confectioners’ Sugar, sifted
Directions: Chocolate Chip Cupcakes
Preheat oven to 350. Grease and flour two 12-cup cupcake pans or line the cups with paper liners. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks, but retain the whites in another small bowl. Combine the milk and vanilla in a small bowl. Add the flour mixture to the butter/sugar/egg yolks a little at a time, alternating with the milk/vanilla. Stir in miniature chocolate chips.
Whip the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter. Fill prepared cupcake pans 1/2-2/3 full and bake 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool completely, then top with Nutella frosting.
Yield: 18-24 cupcakes
Directions: Nutella Frosting
In a large bowl, beat together the butter and Nutella. Add the vanilla, milk, and confectioners’ sugar. Beat well.
Note: If frosting is too thick, add more milk, one teaspoon at a time.
Yield: Frosts 18-24 cupcakes