Picture a dreary Monday. I am working like crazy on a new cookbook, as it’s on a serious deadline and I get a sudden craving for…cupcakes. I try to put it out of my mind. I drink a tall glass of water. I take a walk. I work some more.
All I can think about is cupcakes. So I give in; head to the kitchen and get to work. Of course, in my world, the only cupcake worth eating is chocolate. I wanted something rich, moist and light. In vegan baking, this is not always an easy task. Sometimes it works and sometimes, well, not so much.
I did it…finally a foolproof moist, rich chocolate cupcake…I have made them over and over. They work every time! I had to share the recipe with you. These are so good, I did not even frost them…but you can.
The secret? Chia seed meal. Try this recipe if you love chocolate and if you don’t, this just may convert you.
Makes 12 cupcakes
1 ½ tablespoons chia seed meal (or seed)
½ cup unsweetened almond milk
1 ½ cups whole wheat pastry flour
½ cup semolina flour
2/3 cup cocoa powder (organic, fair trade, if possible)
Generous pinch sea salt
Generous pinch ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ cup unsweetened shredded coconut
½ cup avocado oil
2/3 cup brown rice syrup
1 teaspoon pure vanilla extract
1 teaspoon brown rice vinegar
Unsweetened almond milk
½ cup coarsely chopped walnuts
½ cup coarsely chopped baking chocolate
Preheat oven to 350 degrees and lightly oil a 12-cup muffin tin or use cupcake papers. Soak chia meal or seed in almond milk for 5 minutes or until it thickens slightly.
Mix together all dry ingredients, whisking to ensure the ingredients are well-combined. Mix in oil, syrup, vanilla and vinegar. Stir in chia-almond milk mixture. Slowly mix in additional almond milk to create a thick smooth batter. Fold in nuts and chocolate. Spoon into prepared cups to fill 3/4 full. Bake for 25 minutes or until the tops of the cupcakes spring back to the touch. Cool before serving…if you can wait that long!