Mint Chocolate "Cupcakes"

More like cup-pies! These vegan treats require no bake time -- just a few flicks of the whisk, then a pour, some cooling action, and you're done. OK, there's a bit more involved, but -- come on! Very easy. I picked up some mint extract at the store a few weeks ago and had been trying to figure out the best way to use it. So, I thought back to my childhood days . . . when one of my favorite desserts was worms 'n dirt . . . this recipe just poured out of me.

At heart, this "cupcake" is really just worms 'n dirt all grown up -- and vegan-style! It's somewhat similar to our favorite chocolate-coconut pie, but in a bite-sized portion.

Also, before the recipe -- I wanted to say thanks to all of you who have posted such wonderful comments. I've been trying to reply to all of them, but work and life (yeah, life) gets in the way. I'm loving that you're all loving the recipes and photos and running tips. As well, those of you who are trying vegan for the first time, being inspired to start exercising . . . etc., etc., etc. I LOVE IT! You all make my day brighter. So, thank you!

MINT CHOCOLATE "CUPCAKES"

What you'll need . . . for the crust:

• 1-1/2 cups coarsely crushed Newman O's (vegan Oreo's -- R.I.P., Paul Newman) WITH the cream filling left IN
• 3 tablespoons vegan butter substitute (like Earth Balance)

. . . for the pudding:

• 2 cups soy milk
• 3 tablespoons cocoa
• 5 tablespoons cornstarch
• 1/2 cup natural sugar (like Sugar in the Raw)
• 1 teaspoon mint extract

Method . . .

1. Line a cupcake pan with aluminum or paper or reusable liners.
2. Heat butter substitute for the crust in a small saucepan on medium heat.
3. Turn off heat when melted and add coarsely crushed Newman O's. Mix until all parts are thinly coated.
4. Transfer mixture to a food processor and pulse fine (see photo above for texture). You may need to add more butter -- but I didn't have to. Just make sure the crusty stuff sticks together when pressed.
5. Spoon out equal portions of crust mixture into each cupcake liner. Press around the sides and the bottom to create a thin crust cup. Crust, crust, crust. Sorry.
6. Now for the pudding: Put ALL pudding ingredients in a medium-sized saucepan and whisk together until fully incorporated.
7. Put the pan on medium-high heat and continue to mix-whisk rapidly (to avoid cornstarch lumps) until the pudding becomes very thick. This took much longer than I thought it would. More than five minutes. You'll know when you're "done" because it will reach that pudding-like consistency.
8. Then, after the pudding has cooled slightly, spoon into the crusts and spread so it settles evenly on top.
9. Put cupcake pan in the fridge and cool for at least one hour.
10. Top with mint sprigs (if you're fancy, like me), and enjoy!

You'll most likely need to use a fork to eat these. Unless you want to get all those crumbs on the floor. Not that I have experience with that. No. Not me. (Fine! I got these ALL over myself at one point. Keep a vacuum cleaner handy.)

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National Cupcake Day: Time to Celebrate

I didn't know it was National Cupcake Day until one of my Twitter friends -- Kristen -- told me. Well, this calls for a vegan cupcake celebration of intense chocolate proportions!

Simply put, these cupcakes are incredible.

I made them as a reward for running 17 miles on a special Sunday earlier this fall. The best part is that they taste 99.9% like my absolute favorite vegan cupcakes from Greenstar in Ithaca, NY (a coop I wrote about in this post). I topped my cupcakes with some pretty pink frosting and sanding sugar (though, I'm thinking the sanding sugar is likely not vegan -- so you may choose to omit this part).

Be careful, though. You kitchen may get pretty messy!


What you'll need . . .

• 6 tablespoons applesauce
• 2-1/4 cups soy milk
• 1 teaspoon vanilla extract
• 2 tablespoons white vinegar
• 1-1/2 cups wheat pastry flour
• 1 cup unbleached all-purpose flour
• 2/3 cup cocoa powder
• 2 cups unbleached cane sugar (I used Sugar in the Raw)
• 1/2 teaspoon salt
• 2 teaspoons baking soda

Method . . .

1. Preheat your oven to 375 degrees F. Insert cupcake liners into a medium cupcake pan.
2. Whisk together the applesauce, soy milk, vanilla, and vinegar in a large bowl.
3. In another bowl, mix together the dry ingredients.
4. Cup by cup add the dry ingredients to the liquid ones. Beat well.
5. Fill cupcake liners 3/4 full. Bake for approximately 20 minutes, or until the top of the cupcake is rather firm and a toothpick inserted in the middle comes out clean.
6. Cool and then frost.

VEGAN WHITE (or pink) FROSTING

What you'll need . . .

• 3 cups vegan confectioners' sugar
• 1/2 cup non-dairy butter (I used Earth Balance) -- softened to room temperature
• 2 tablespoons soy milk (plus more to reach desired consistency)
• 1 tiny drop food coloring of your choice

Method . . .

1. Gradually add the sugar to the butter and cream together with an electric mixer.
2. Add the milk and continue beating . . . keep adding milk by teaspoonfuls until you reach a desirable spreading consistency. (I added approximately 3 teaspoons)
3. Drop in a tiny drop of food coloring to lightly color -- or a big one to vibrantly color.
4. Spread onto cooled cupcakes and then refrigerate.

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