Chocolate Cupcakes with Chestnut Buttercream Frosting
March 30, 2008 at 12:47 pm | In recipe |
I know, I know: like anyone needs yet another chocolate cupcake recipe, right?
well you see, I had to buy prune juice for another recipe, and just like the coconut cream from the other week, I now have to “get rid of it” any which way I can. how’s that for a good reason?
I found the chestnut cream in France, but you can find it pretty much anywhere these days, or make it yourself. not that chestnuts are in season, but they’re always available frozen too.
veganized and adapted from here.
oh, which is also the site where I stole the idea for a yogurt nog. here’s the quick recipe for it before the cupcake one:
1/2 cup prune juice
1/4 cup vanilla soy yogurt
1 small banana
blend it all together, and enjoy! it’s more delicious than you’d think, cross my heart.
ok, cupcakes now:
for 11-12 cupcakes:
1/4 cup semisweet chocolate chips
1/4 cups prune juice.
3/4 cup all purpose flour, spooned and leveled
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 t baking soda
1/4 t baking powder
1/4 t sea salt
1/4 cup vanilla soy yogurt
place 1 t vinegar in 1/3 measuring cup, fill up with soy milk and let curdle
1/4 cup canola oil
1/2 t pure vanilla extract
preheat oven to 300F. prepare 2 standard muffin tins with cupcake liners.
in a small saucepan, place prune juice and chocolate chips, leave on medium heat until completely melted. set aside.
in a large bowl, sift together flour, sugar, cocoa, baking soda, baking powder, and salt.
in a medium bowl, whisk together yogurt, curdled milk, oil, vanilla, and juice/chocolate mixture.
combine wet and dry ingredients.
fill cupcake liners halfway.
bake for 25 minutes or until toothpick comes out clean and tops spring back to the touch.
let cool completely.
for chestnut buttercream frosting:
I like to keep my cupcakes low on frosting, so feel free to double (or even triple) this recipe to have a fair amount of frosting for all the cupcakes.
1/4 cup chestnut cream
1 T shortening
1 T margarine
3/4 cup icing/powdered sugar
in your stand mixer, cream together shortening, margarine, and chestnut cream.
add sugar and beat until fluffy.
decorate your cupcakes, fool!
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You can never have too many chocolate cupcake recipes! They look amazing, I’ve never had chestnut cream, I’ll have to pick it up.
Comment by ashmacaroon — March 30, 2008 #
They sounds delicious & easier than the chocolate cake I currently make. I’ll have to try them!
Comment by Melisser — March 30, 2008 #
which recipe is your favorite lately, Melisser? I mean, the chocolate cake one you’re speaking of.
I’m ready to bet you’re gonna love chestnut cream, Ash. it’s so wonderful and I’d bathe in the stuff if I could! careful though, it’s a bit sweet. I hit my limit fairly quickly when I eat it.
Comment by Celine — March 30, 2008 #
That photo of your frosted cupcake is gorgeous! I don’t know how you do it…
By the way, I have your spelt bread in the oven now–it smells great!
Thanks
Courtney
Comment by Courtney — March 30, 2008 #
Celine, your photos could keep me entertained all day, I swear! You must feel like you’re dining like a queen, with that chestnut buttercream… Wow. This makes me want cupcakes, now!
Comment by Ruby Red Vegan — March 31, 2008 #
Prune juice in cupcakes sounds like fun.
I remember that I once tried chestnut cream in Hungary and really liked it. How could I forget? I should have a look around if I can get it over here.
Comment by Mihl — March 31, 2008 #
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