Recipe: Devil Dog Cupcakes
This image is perfect for Pinterest!
as written for the book A Bad Boy for Christmas
Devil Dog Cupcakes
- 1 ½ c. flour
- 1 c. sugar
- ½ c. cocoa powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ c. coconut oil (melted)
- 1 Tbsp. apple cider vinegar
- 2 tsp. vanilla
- 1 can coconut milk
- Preheat oven to 350º. Line a 12-cup muffin tin with cupcake liners.
- Whisk flour, sugar, cocoa powder, soda, and salt into a large bowl.
- In a separate bowl, combine oil, vinegar, vanilla, and coconut milk.
- Add wet ingredients to dry and stir until just combined. Do not overmix.
- Fill cupcake liners about 2/3 of the way full. If you have leftover batter, line a few cups in another tin, or just eat the batter. (That’s what I did.)
- Bake 16-20 minutes or until toothpick comes out dry.
- 1 c. non-hydrogenated vegetable shortening
- 3 c. powdered sugar
- 2 tsp. vanilla
- 3-5 Tbsp. non-dairy milk
- Using beaters or a stand mixer, beat vegetable shortening, adding powdered sugar a cup at a time. When mixture becomes dry, add non-dairy milk a Tablespoon at a time.
- Continue adding sugar until all three cups have been added. Scrape down the sides with a rubber spatula as needed.
- Spoon frosting into a large plastic bag (or a frosting bag), twist and cut the corner off. Set aside.
Chocolate Wine Sauce
- ¼ cup non-dairy creamer (or milk)
- ¼ cup red wine
- 1 cup chocolate chips
(I couldn’t resist adding wine to the chocolate sauce. I mean, this recipe is in honor of Faith, after all! If you don’t want the wine, simply swap out for extra creamer. Leftover chocolate sauce will solidify in the fridge, but will melt in a few seconds in the microwave.)
- Warm the creamer or milk over the stove until simmering (but not boiling) and add to a bowl.
- Stir in chocolate chips to melt (it takes time, so be patient), while warming the wine on the stove to simmering. Once wine is warmed, add to the chocolate mixture.
- Continue stirring until smooth. If the chips are not melting, pop bowl into the microwave for 15 seconds and stir. Repeat if necessary until sauce is smooth and glossy.
- Once cupcakes are cooled completely (good luck—I ate one warm), unwrap from cupcake liner and put on a plate.
- Pipe a generous mountain of frosting on the top, then spoon on the chocolate sauce. Top with a tiny bit of frosting and a maraschino cherry.
- Enjoy with a fork and a smile… preferably at your next Girls’ Night Out.