As promised, here are a few more details about the chocolate cupcakes that I made for my husband’s birthday. It was his idea to have chocolate cupcakes, with cookie butter filing, and peanut butter frosting. It as up to me to figure out how to do that.
I had a recommendation on Twitter to try this “Wacky Cake” chocolate cake recipe from the MSPI Mama website. It was easier than my go-to recipe, which is the basic chocolate cupcakes from Vegan Cupcakes Take Over the World. I liked that it was basically just putting everything in one bowl and mixing. I really feel like a lot of recipes make baking overly complicated in terms of steps, so this was a welcome relief.
I baked them as cupcakes, although the original recipe was for a 9×13 cake, so I halved the recipe. It does not specify type of flour, but as usual I used whole wheat pastry flour. I also subbed in applesauce for the oil. I actually planned to use oil (which I really never do), because my husband claims he can taste when I use applesauce instead. However, my oil was rancid due to lack of use, so applesauce it was!
Since I was using my toaster oven (still too hot for the regular oven), I knew to reduce the temperature to 325 degrees. Although the first batch tested done using the toothpick test, for some reason a couple of them sank in the middle.
This has never happened to me in all my years of making vegan cake from scratch. I am not sure what happened, but since I thought maybe I did not bake them long enough, the second pan stayed in a couple extra minutes and did not sink.
After the cupcakes cooled, I made holes in each one with my index finger (I have small fingers). I then melted some Speculoos Cookie Butter from Trader Joe’s in the microwave (vegan ingredients as far as I can tell, although it does say may have trace dairy or eggs, FYI). In retrospect, I really should have thinned it out with some soy milk or water or something, because it was fairly thick. I put it in a ziplock bag, clipped a hole in one end and squeezed the cookie butter into the holes in the cupcakes.
My husband had specified that he did not want a thick buttercream-type frosting, so I just took some peanut butter and melted it in the microwave and thinned it with some soy milk. I did not really measure or anything and just did it until it seemed like the right consistency. Then I spread it on top.
The verdict? My husband said that he liked the chocolate cupcake part better than the other recipe I used, so that was a win and I will most likely just use this one as my go-to chocolate cupcake recipe from now on. He did agree with me that the cookie butter filling seemed a bit thick, but that did not stop us from devouring them (two for him, three for me).
Because he was so full from his take-out Italian dinner and the cupcakes, he did not try the Tropical Sorbet Bombe. I did and thought it was good, but will make a full post about it after he has had a chance to try it.