Spring, is that you? to fight away that cabin fever!
Historically, cabin fever is at it’s peak by the end of February. We have all said enough. Enough of the snow, enough of the bitter cold, enough of the salt covered cars and boots. Then, March comes along and with it brings hints at the hope of warmer temperatures, sunny skies and green shoots of tulips and daffodils. Not this year. Nope. Winter storm Titan has made his path across much of the United States leaving more cold and more snow behind. So in order to help ease the fever around the Endangered Species office, I whipped up these chocolatey, minty fresh cupcakes with our very own Rainforest mint chocolate bars. They are incredibly easy to make (thanks to my list of ingredients to cheat with) and will have you clicking your heels together while looking for that pot of gold. Here’s the run down:
You will need:
1 package gluten free cake mix (I like Bob’s red mill chocolate)
2-3 cups Silk original soy milk (or vegan substitute for dairy milk of your choice)
1 ½ cups vegan butter
¼ cup hot water
1 tbsp lemon juice
2 Endangered Species Chocolate Dark Chocolate with Forest Mint bars (6 oz)
2 tsp vanilla
2 tbsp Flax Meal (I like Bob’s Red Mill) + 6 tbls hot water, mix and set aside
3 cups(+) powdered sugar
First, pre-heat your oven to 350 F (375 F for gas ovens). Line muffin tin with baking cups and set aside.
Next, prep your flax meal. This is to replace the 2 eggs that are traditionally found in a cake recipe such as this. If you would like, you can use eggs instead, but the recipe will no longer be vegan.
Cream ½ cup of your vegan butter in a large mixer fitted with a paddle attachment. Add in the cake mix, lemon juice, 1 cup of soy milk (or substitute of choice), vanilla and flax meal mixture. Mix until combined. The batter should look very sticky. Heat ¼ cup of water for 30-45 seconds in the microwave, and mix it in on high to create and more smooth appearance (this won’t take long!)
Now it’s time to take an OK chocolate cupcake to it’s more daring, fresh, indulgent version…….
Break up one, 3 oz bar of Endangered Species dark chocolate with mint. And don’t worry about that square you ate right out of the bowl before popping it in the microwave – I’ve adjusted the recipe to take sudden urges for chocolate into account J
Microwave the chocolate, stirring every 30-45 seconds until smooth. Then, pour the melted chocolate into the mixer bowl containing the batter. With your spatula, fold the chocolate in. Take care not to over stir as this can result in “flat” cupcakes.
Fill the cups 2/3 full. Place in the pre-heated oven for around 18 minutes to bake until a tester comes out clean.
While the cupcakes do their magic, we can get started on our frosting.
Start by creaming 1 cup of vegan butter in a mixer fitted with a paddle. Add 2 cups of powdered sugar and a dash of vanilla. Mix on medium high until smooth.
Next, chop the other 3 oz rainforest mint chocolate bar into very fine pieces.
Dump the pile straight into the mixer, leaving some of the “dust and bits” on the cutting board for later.
Now we will work on getting a pipe-able consistency of our frosting. Start with about ½ cup of soy milk and another ½ cup of powdered sugar. Mix well and see if stiff peaks begin to form. Continue alternating with soy milk and powdered sugar until a stiff but spreadable frosting is formed. It’s all about your own preference for feel and taste – so go with what feels right!
With your frosting ready and cupcakes cooled, you are ready to assemble. Place the frosting in a piping bag or just a big zip-loc. Cut the tip wide so that the chunks of chocolate will go through. Swirl the frosting however you like on each pillow of cake. Or skip the prettiness and smear the frosting on with a butter knife. These babies won’t last long enough for it to matter how they look!
Remember that dusting of chocolate on your cutting board? Yeah. That’s going ON TOP of the frosting. Pour, I mean, sprinkle your chocolate dusting on each cupcake for a 3rd layer of goodness.
Now, we indulge.
Just sit back, take a bite and enjoy the euphoric trip into spring the bright taste of mint and chocolate will take you on. Heel clicking and rainbow hunts optional.
Enjoy this fresh indulgence!
– Whitney B
A food scientist with a focus on healthy living, Whitney Bembenick is Research & Development Manager at Endangered Species Chocolate. A Purdue University graduate, Whitney has over five years of food industry experience and extensive chocolate training. However, it’s not just chocolate that she’s passionate about; a self-proclaimed foodie she likes to explore new recipes while cooking and baking at home. She also enjoys experiencing all of the wonderful food the local chefs are putting on their menus whether it be in Indianapolis or wherever her travels take her.
1 Comment to “Rainforest Mint Cupcakes”
Leave a comment
- RT @AWF_Official: #Chocolate bars from @ESC_Chocolate don't just support AWF, they're Fairtrade certified too! http://t.co/gnfvmCc6jI http:…
- The Empire State Building became the face of extinction http://t.co/wK5E6X7V0Z via @verge
- #wildlifeheroes https://t.co/czmEgCZOVM
- UR chocolate bar helps @AWF_Official outfit rangers w/ anti-poaching kits allowing them to spend more time on patrol #WorldRangerDay