More chocolate variations on a cupcake! And this time, it’s holiday themed and pepperminty all over. Delicious and in spirit! I kind of experimented with these ones by placing a nice, big marshmallow in the center of the cupcakes before I placed them in the oven. The result: a marshmallow gooey mess of a volcano erupting out of the center and then later a crater that sunk the cupcakes down as they cooled. But it was yummy! A little surprise of marshmallowey goodness at the end. The frosting had a nice little hint and touch of creme de menthe, which also added a nice light green Christmasy tinge. I chopped up some peppermint bark and sprinkled it on top along with some green sprinkles. I’m submitting these to the Baking Bites Holiday Cupcake Contest and possibly to the Iron Cupcake contest, as well. Wish me luck!
INGREDIENTS for the cake portion:
1 cup chocolate soymilk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon chocolate extract (and/or peppermint if you have it)
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Preheat the oven to 350 degrees and line muffin pans with paper or foil liners.
2. Whisk together the chocolate soy milk and vinegar in a large bowl and set aside to curdle. Meanwhile, mix your dry ingredients in a separate bowl while you let that curdle — sift together the flour, cocoa powder, baking soda, baking powder, and salt. Then go back to your soy milk/vinegar mixture and add the sugar, oil, vanilla extract, and chocolate extract. Mix and beat until foamy. Add the dry ingredients to the wet and beat until no large lumps remain.
3. Pour into liners, filling 3/4 of the way. Place marshmallows in the center. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.