Half Homemade: Chocolate Dipped Strawberry Cupcakes

So today is my husband’s birthday. HAPPY BIRTHDAY JEFF!

Excitement aside. We had a mostly vegan BBQ, my husband is an ominivore so I let him have his steak tips and hamburgers (because everything else he ate was vegan and he was very forgiving of my mood swings when I was detoxing off dairy and meat, I cried over Mac n Cheese once, It was pathetic).  But vegan-wise…  I made vegan beer brats, vegan hot dogs, chili, rice, baked russet potatoes, steamed veggies, a nacho dip, and a spinach artichoke dip with all the edible dipping tools one could ask for. I will try to post my recipes for those dips later this week as they are delicious!

So for dessert, what room there was left for dessert, was filled with the smell of warm milk chocolate and freshly chopped strawberries. I usually add guava with his chocolate cake and a dash of cinnamon but the store didn’t have any. So, I made a delicious half homemade milk chocolate cake with a spruced up strawberry frosting. I took plain white frosting that was “accidentally vegan” and added strawberry preserves from a local farm and freshly chopped strawberries.

The only issue I ran into was I could smell them baking in the oven nearly tasting the melted chocolate chips when I snuck a peak and saw the tops of them exploding and chocolate chips oozing over the top. I panicked for about 10 seconds contemplating pulling them out as they seemingly deflated and then said to my inner self “just wait until the time is up and they are cooked and test them”. When I brought them out it was like magic! The chocolate had formed a crunchy layer across the top similar to a carmelized creme brulee and the inside was soft and moist with little pockets of melted chocolate. The best mistake ever.

S0, I will now share the recipe of my delicious mistake with you!

Cake Ingredients:

Organics Chocolate Cake Mix by Dr. Oetker (follow recipe on back with below substitutions):

  • 2tbs powdered flaxseed (to sub for 2 eggs)
  • 1 egg worth of egg replacer mixture (1 1/2tsp egg replacer powder whisked with 2 tbs warm water)
  • 2tbs Water for egg replacer
  • Soy Milk instead of Dairy Milk (according to box directions)
  • Canola Oil for “Oil”

1/2cup- 2/3cup of vegan chocolate chips

Frosting Ingredients:

1 large container of white frosting (vegan or accidentally vegan options are at every grocery store it seems, just read the label)

1/2 cup small diced fresh strawberries

3/4  container of strawberry preserves 

COOKING:

Preheat the oven to 350 degrees.

So I started by making the frosting which one would think would be the last step since the cupcakes take about 25 minutes however, due to the heat lately, I needed to refrigerate the frosting so it would firm up.

First combine the white frosting and the preserves then after it has a good flavor (testing is the best part) and is well mixed add the fresh cut strawberries until they are evenly mixed in. Refrigerate. The flavor will intensify as it sits.

Next, make the egg replacer mixture in a small teacup or mixing bowl.

Then in a large mixing bowl place in Chocolate Cake powder mixture.

Grind the flaxseed powder in a coffee grinder and add to the Cake Mix.

Next, add soy milk and oil to the cake mix.

After it starts to get wet and combined add the egg replacer mixture to the cake mix.

Once everything is well combined and a little thick, add the chocolate chips. Mix well.

Finally start placing the cupcake batter into the lined tins. I use cupcake paper cups so that the chips don’t stick to the pan and make my cupcake fall apart.

Place first tray of cupcakes in the oven for between 20-25 minutes.

When taking them out use a fork to slide down the side of the cupcake between the paper and the pan to lift them out and place on a cooling tray or rack.

 Let cool at least an hour before frosting as the chocolate chips will explode onto the top forming a delicious crunchy layer that is more like lava at first! My cupcakes got a little melty with the frosting because of the weather being about 95 degrees and the cupcake being warm still.

Frost and Enjoy!

 

PS If you want to get fancy for a holiday add a heart-shaped strawberry slice on top for Valentines Day or a Chocolate Dipped Strawberry for an Anniversary or a Strawberry Lollipop in the Center for a Little Girls Birthday or Baby Shower!

7 responses

  1. Pingback: Meatless Monday Meal Menus and Recipes | The Hippie Gypsy

  2. Pingback: Springtime Ingredients and Curried Chicken Salad Recipe | The Hippie Gypsy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s