Sounds appetizing, right?
Oh it is.
I was insane to make these – I had no free time last week and the two hours I did have were devoted to being in the kitchen. I used my old tried and true frosting recipe:
1/2 C Earth Balance
1/2 C Vegetable shortening
1/4 C cocoa powder
3 C powdered sugar
1 tsp vanilla
2 T soymilk
- Mix the Earth Balance and shortening together until thoroughly combined
- Mix in cocoa until incorporated
- Mix in powdered sugar in small batches until completely incorporated
- Add the vanilla and soymilk and mix until fluffy
- Store in the fridge until using or use immediately. If you store it for later, let the frosting sit at room temperature for a half hour or so before using. Re-mix it too. Ya know.
For the cake, I used Dreena Burton’s recipe for Chocolate Sin-nammon cake in Eat, Drink, and Be Vegan. Hooray!
Oh yeah, and how ’bout that President Obama?
I can’t even explain how good these are. I took them to a party and they were met with grunts of appreciation. That’s really all I need to make me happy. I should marry a caveman. The whole process took a pretty long time since I had to make the mousse, ganache, and cupcakes separately and THEN let them all sit long enough to have everything chilled during assembly.
I took the Hazelnut Mocha recipe from VCTOTW and changed everything over to almonds because I am
cheap frugal! It also helps me to not devour an entire pan of cupcakes by making them with something I’m mildly allergic to. I tricked myself out of gluttony. The inside of these are stuffed with an almond mocha mousse and covered with the rich chocolate ganache and a sprinkling of chopped almonds. I used my coffee grinder to make almond meal for part of the flour since I don’t have a food processor. It worked perfectly, considering all I needed was 1/3 cup almond meal.
They are soooo rich and have an amazing chocolate/almond/cinnamon/nutmeg explosion going on. It took me twenty minutes to eat one because my eyes kept rolling back in my head and I feared an all out food coma. I also have a bunch of leftover mousse and ganache that will either be turned into a pie or some truffles. We’ll see where the weekend takes me!