Chocolate Mint Cupcakes
Ingredients
- 1 ½ c unbleached all purpose flour
- ½ c cocoa powder
- 1 c sugar
- 1 t baking soda
- ¼ t salt
- ½ c. Whole Soy & Co plain yogurt
- Approximately ½ c. coffee
- 1 tsp. vanilla
- ½ t mint extract
- 1/3 c olive oil
- For Frosting...
- ¾ c Whole Soy & Co plain yogurt
- ½ c cocoa powder
- 4-5 c powdered sugar
- ¼ t mint extract
About the Chef
Melody Polakow is a passionate vegan chef and photographer with over 20 years of experience in the food industry. She shares her daily stories on her blog Melomeals: Vegan for $3.33 a Day and is currently writing her first cookbook.
Melody feels strongly that it is possible to eat healthy and delicious food on a budget and has a lot of fun creating recipes that don't sacrifice flavor and are accessible to both the home cook and professionals alike.
Chef's Website
http://melodypolakow.comDirections
Pre-heat oven to 375 F.
In a mixing bowl, combine the flour, cocoa powder, sugar, baking soda and salt. In a large measuring cup, mix the yogurt and coffee to total 1 c. plus 2 Tbs. Add vanilla, mint and olive oil to yogurt and coffee mixture. Whisk all ingredients well.
Make a well in the dry ingredients, and add wet ingredients. Stir until incorporated.
Line a cupcake pan with liners and drop by ice cream scoop until liners are halfway full. Bake for 20 - 25 minutes or until a toothpick comes out clean.
While cupcakes are baking and cooling, combine the frosting ingredients - ¾ c plain WholeSoy yogurt, cocoa powder, powdered sugar and mint extract. Mix together until it reaches desired consistency. Place in fridge until you are ready to use.
Cool completely and then frost. Enjoy!
Comments (3)
Mmmmm chocolate mint. I'm going to make these this weekend!
such a great idea! i love that you use the yogurt in the frosting recipe also:)
Yum! Looks divine!