Moist Vegan Chocolate Potato Cupcakes with Vegan Orange Creme Icing

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It sounded like a good idea in my head.  Chocolate potato cupcakes.

I pulled these dense, moist vegan chocolate potato cupcakes out the oven last night, let them sit overnight and OH MY OH MY OH MY.  They’ve been my lunch.  And my after lunch snack.  (I’m shocked they’re as good as they are. I mean, who thought potato and chocolate went together?  In a cupcake?!)

When I tried one last night, warm from the oven, they stuck all over the wrapper and I thought, “Oh no.  BOMB.”  They’re not very sweet, they are very moist and dense.  I put the frosting on top and it was so imbalanced -all the sweetness on one side, the doughy clump on the other.

But overnight setting -that’s the ticket.  Today they are Puuuuuuurrrrrfect.  And I found a solution for the imbalance of sweetness.

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Split these puppies down the middle, fill them with frosting and SHAZAM!

Perfection.

Unstoppable nibbling sensation.

“GET IN MAH BELLEH!”180108 home sm 19

Vegan Chocolate Potato Cupcake Recipe

  • 1 large russet potato, microwaved until tender, then peeled and mashed
  • 1 c sugar
  • 1/4 c ground flaxseed
  • 1/2 c coconut oil
  • 1 tsp vanilla
  • 1 1/2 c unsweetened milk alternative (I use organic soymilk)

Mix all these together with an electric mixer until smoothly blended.  You may want to gradually add all the milk in since it can be soupy if you try too much liquid at once and you’ll get lumpy potatoes.

  • 1 1/2 c flour
  • 3/4 c cocoa powder
  • 2 tablespoons ground cinnamon (optional)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Sift these together and add to the liquid mix.

Spoon into cupcake sleeves and bake for 20 min. at 375 degrees F.  Cool on a wire rack and allow to sit overnight in a sealed container.

I’m not gonna lie, this recipe is open for monkeying with, so have at it!  I just whipped it up and it happened to work, but I am sure with you’re baking experience you’ll have some ideas.

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Vegan Orange Creme Icing Recipe

I adapted this traditional “buttercream” recipe by adding orange zest (and a tablespoon of whiskey, which wasn’t enough to flavor it, so let’s just pretend that didn’t happen.)  It’s easy, it’s sweet.  Yep, that’s just about it.

  • 1/2 c margarine/firm butter substitute (I used Earth Balance vegan buttery sticks), room temp and cubed
  • 2 c powdered sugar
  • 1 tsp vanilla
  • orange zest (I had a mandarin on hand and used about 1/2 the rind)
  • slosh of milk alternative (I used organic unsweetened soymilk)

Beat with an electric mixer until smooth and loverly.  Refrigerate for added firmness.  In my opinion it tastes better after letting the zest get to know the icing over night.  Magic happens and they make flavor babies.

Just saying.

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I really don’t care to admit how many of these delicious little cupcake sandwiches went in my mouth today.   So I won’t mention it.

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Like six, maybe…

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