We’ve already declared 2015 The Year of the Cookie for us here at Leafy Cauldron and this recipe feels like a pretty poignant place to start. It’s not that I don’t love making cupcakes, it’s just that I’ve gone as far as I can go with them and it’s time for a new challenge. Also owing the fact that I received a very thoughtful gift of a book-shaped cookie cutter (I have training in, and dreams of owning my own, antiquarian bookstore), it just feels like the right time to move on with this transitory recipe! Raw edible cookie dough, chocolate chip studded cupcake, chocolate buttercream; do I need to say anymore? If you’re concerned about eating raw flour, top the cupcakes with something else, whatever you’re comfortable with.
We’ve used a little rum extract in our batter, but almond extract could just as easily be used. Obviously we don’t use nuts because of allergies here, but the artificial almond is also off limits, as it uses apricot pits and my husband is also allergic to stone fruit. Fret not, buttercream lovers, I’m sure we’ll sneak in the occasional cupcake recipe. I’ll miss the thin coat of powdered sugar all over everything in my kitchen at all times the most.
Chocolate Chip Cupcakes
Makes 12
1/2 cup firm or extra firm silken tofu
1/2 cup unsweetened non-dairy milk
1 tablespoon vanilla extract
1/4 teaspoon rum extract
1 teaspoon apple cider vinegar
1 1/3 cup all purpose flour (Gluten-Free here; please use brown rice for the rice component)
3/4 cup granulated sugar
1 1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup non-dairy margarine, softened
1/4 cup unsweetened non-dairy milk
1/3 cup mini semi-sweet chocolate chips (Here’s a non-dairy one)
Preheat oven to 350 F. Prepare a muffin pan with liners. Combine the silken tofu, non-dairy milk, vanilla, rum extract and apple cider vinegar in a blender and blitz until smooth. In a large mixing bowl, whisk together the flour, sugar, baking powder and baking soda. Add the tofu mixture from the blender and fold to combine. Add the 1/4 cup non-dairy milk and the chocolate chips and mix until well combined. Fill each cupcake liner 2/3 full (That’s a couple tablespoons). Bake for ~25 minutes, until the cupcake springs back at your touch. Set aside to cool completely before frosting.
Chocolate Buttercream
Frosts 12 Cupcakes
1/2 cup non-dairy margarine, softened
1/4 cup non-dairy cream cheese, softened
1/2 cocoa powder, sifted
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
1/2 teaspoon instant espresso powder (optional)
2 to 3 tablespoons unsweetened non-dairy milk
Using a hand or stand mixer, beat the non-dairy margarine and non-dairy cream cheese until they are light in colour and very fluffy, about 5 minutes. Add the cocoa powder and vanilla extract and beat to combine. Slowly add the powdered sugar and the espresso powder. Add 2 tablespoons of non-dairy milk and beat to combine. If the buttercream seems dry, add the remaining tablespoon and beat until light and fluffy.
Chocolate Chip Cookie Dough
Makes enough to top 12 cupcakes
1/4 cup non-dairy margarine, softened
2/3 cup dark brown sugar
1/2 teaspoon vanilla extract
1/2 all purpose flour (Gluten-Free, same as above)
1/3 cup mini semi-sweet chocolate chips
1 tablespoon unsweetened non-dairy milk
In a medium sized mixing bowl, cream together the non-dairy margarine and the brown sugar until fluffy. Add the vanilla and cream to fully incorporate. Add the flour and fold to combine. Fold in the chocolate chips and the non-dairy milk, until you have something that resembles cookie dough. Roll into a dozen balls and refrigerate to let them harden.
Assembly
Pipe the chocolate buttercream on the cooled chocolate chip cupcakes. Top with a chilled chocolate chip cookie dough ball.