Green Kitchen Tips Black Metal Cupcakes

Published on June 22nd, 2013 | by Reader Recipe

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Reader Recipe: Black Metal Cüpcakes





by Justin VanKleeck

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Black Metal Cupcakes

These extreme vegan cupcakes offer a quadruple chocolate kick with a whiskey and beer chaser. Like the music that inspired them, Black Metal Cüpcakes will have you howling at the moon!

Black Metal Cüpcakes

Cupcakes

Yield: Makes 14 cupcakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup packed dark brown sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup vegan stout beer*
  • 1 tablespoon apple cider vinegar
  • 1/2 cup canola oil
  • 1 tablespoon pure vanilla extract

Directions

  1. Preheat the oven to 350 F. Line muffin tins with 14 cupcake liners.
  2. In a large bowl, whisk together flour, brown sugar, cocoa, baking soda, and salt.
  3. In a separate bowl, whisk together stout, oil, vinegar, and vanilla.
  4. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
  5. Fill the cupcake liners about two-thirds full with batter. Bake for 16-18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Transfer the cupcakes to a rack to cool completely before frosting.

* Our favorite vegan-friendly stouts include Starr Hill Dark Starr Stout, Guinness Extra Stout, and Old Rasputin Imperial Stout; check out http://www.barnivore.com for others.

Chocolate Whiskey Buttercream Filling

Ingredients

  • 1/2 cup vegan margarine
  • 2 cups powdered sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons soy milk
  • 3-4 teaspoons Jack Daniels whiskey (yes, it is vegan)

Directions

  • Using a handheld or stand mixer, beat the margarine until smooth. With the mixer running on low, add powdered sugar, cocoa powder, vanilla, and soy milk. Then add whiskey, 1 teaspoon at a time, and beat until desired consistency; if needed, add additional soy milk.

Chocolate Ganache

Ingredients

  • 1/4 cup soy milk
  • 4 ounces vegan semisweet chocolate chips
  • 2 tablespoons maple syrup
  • 1/2 cup finely chopped vegan dark chocolate pieces (for sprinkling)

Directions

  • Bring the soy milk to a gentle boil in a small saucepan. Immediately remove from heat and add the chocolate and maple syrup. Use a rubber heatproof spatula to mix the chocolate until it is fully melted and smooth. Set aside at room temperature until ready to use.

Assembly

With a tablespoon or a paring knife, carefully dig a cone out of the top of each cooled cupcake. Fill the holes with the chocolate filling until the surface is fairly even. Use a spoon or pastry knife to spread the ganache on the top of the cupcake to the edges, to desired thickness but not letting the ganache run over the sides. Then sprinkle chopped dark chocolate pieces on top of each cupcake.

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About the Author

This is a reader-submitted recipe, which means it has not been tested by the EDB staff. If you have made this dish, we'd love for you to drop a comment and let us know how you liked it! Your feedback helps other readers decide what recipes they want to try. Got your own healthy recipe that you'd like to submit to the site? Share it with us by clicking here!



  • Jenny

    Why is Canola Oil being used? It’s so unhealthy!

    • http://glueandglitter.com/main Becky Striepe

      Luckily, it’s easy to replace! Sunflower or any other light-flavored, non-GMO oil will work in its place.

    • http://justinvankleeck.blogspot.com Justin Van Kleeck

      We always use non-GMO, organic canola oil, at the very least. Truth be told, I am not a big fan of any oils (except maybe flax, though I prefer the seeds), and prefer to substitute where possible. Of course, if you are worried about health, I would also recommend not eating quadruple chocolate cupcakes. ;P

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