Cupcakes!

The baking bug bit me this afternoon. It was completely understandable for a few reasons. I was out of chocolate for one thing. But, I was also daunted by the fact that I may never be able to eat cake again. Forget the cake; I may never be able to bake for myself again. I'll share details of why at some other time, but for now...feel my sorrow, friends. I have to give up this...



That would be a chocolate peanut butter cupcake. I'm not sure who came up with the chocolate peanut butter combination (I choose to believe it was not Reese) but whoever it was, was in fact, a genius...a card carrying genius. (I'm not sure geniuses carry cards. I haven't really come across any. But, I would like to think that they do. Just in case the crazy hair and the mismatched socks don't give it away.)


Anyway, my point is that this cupcake was crazy good and I figured I should share.

I've had this vegan chocolate cake recipe on my fridge for quite a while now. It's been a well used recipe in my kitchen and it never fails. I got it a long time ago (obviously a time when I couldn't spell "cocoa") and have since forgotten the name of the cookbook.

The recipe doesn't have any frosting. (Or possibly, I didn't copy down the frosting recipe on the next page of the mystery cookbook.) Regardless, leave it to me to come up with a sugar solution.

The basic recipe is as follows:
1 1/2 cups whole wheat or white flour
3 tbsp cocoa powder
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup canola oil
1 tbsp distilled white vinegar
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
1 cup water

As most baking recipes go...combine the dry, combine the wet, combine together. Bake at 350 for 20-25 mins.

The frosting for the chocolate peanut butter cupcake is simply a scoop of White Chocolate Wonderful peanut butter (or any other peanut or nut butter), a spoonful of water and a spoonful of powdered sugar. You can mess with the ratios until you get the right consistency.

My tried and true version? The molten chocolate cupcake.



Combine powdered sugar and warm water to make a syrup about the consistency of maple or agave syrup (not honey-like!). While the cupcakes are still hot, use a knife to poke and crumble up the middle of the cupcake. Pour in a generous amount (about a tablespoon) or the syrup into the crumbled middle. Let the cupcakes cool before digging in!

The molten cupcake is divine. It's moist and sweet and decadent in so many ways. I love it with a cup of peppermint tea. Perfect.

Now, back to the rest of my chocolate peanut butter cupcake.