SmartBran™ Chocolate Fudge Cupcakes
Who can resist a vegan cupcake that boasts the double chocolate threat of cocoa powder and chocolate chips? The espresso powder, although optional, tricks the taste buds and deepens the chocolate flavor. Additional chocolate chips sprinkled on top melt to create an instant frosting.
Yield: 12 cup cakes
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.
Ingredients:
- 1/3 c. vegetable oil, plus 1/2 tbs.p for greasing muffin liners
- 1 c. vanilla soy milk
- 1 tsp. apple cider vinegar
- 2 c. SmartBran™ cereal
- 3/4 c. unbleached white flour
- 1/2 c. unsweetened cocoa powder
- 2 tsp. instant espresso powder (optional)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. chocolate chips
- 1/2 c. packed light brown sugar
- 12 walnut halves
Directions:
- Set the rack in center and preheat oven to 350F. Place paper liners in 12 muffin cups. Brush liners with oil.
- Combine soy milk and vinegar and set aside to curdle. Grind the SmartBran™ cereal into flour in a food processor or spice grinder. (You should have a scant cup)
- In a large bowl, blend ground cereal, flour, cocoa powder, espresso powder (if using) baking powder, baking soda, and salt. Stir in 1/2 c. chips.
- In a bowl, beat sugar and 1/3 c. oil together for 2 minutes. Add the soy milk-vinegar mixture, and beat until well combined.
- Fold liquid into the dry ingredients just until blended. Do no over mix. Divide batter among prepared cups. Gently pat tops with fingers to smooth off. Distribute remaining chips on top.
- Bake for 10 minutes. Rotate pans back to front and continue baking until a cake tester inserted in center comes out clean, 8 to 10 minutes longer. Pop cup cakes out of pan and set on a cooling rack.
- Working quickly, use a spatula to spread melted chips into an even frosting on top of each cake. Gently press a walnut half into middle.
- Cool to room temperature. Store in a tightly sealed container in a cool place for up to 3 days.
