There are plenty of things I should have done after work today: grade papers, go to the gym, put away laundry…but I didn’t want to do any of those things. So instead, I baked.
Baking is not only my go-to procrastination tool; for me, baking is kind of like meditation. Throughout the day, my mind is constantly in 5 million different directions at once. It’s really a miracle that I’m still sane…despite what some may say. So when I need to escape and relax and wine is not readily available, I bake. What is so refreshing is that I don’t really think about anything when I bake. I’m too busy completely in the zone. It’s a straight-up flow state of mind.
Tonight I was inspired by the Kahlua on my kitchen countertop. It had been lonely too long, ever since breaking up with a white russian, so I decided to match it up with some chocolate, and in what better form than a mini-cupcake.
Mini-cupcakes are, by logic, the cutest things ever. It’s already a well-established fact that things in mini-form are cuter. Since cupcakes are already mini-versions of cake, mini-cupcakes are technically a mini-form of a mini-form–therefore, cuteness to the second power. Go ahead. Check my math. I ain’t scurred.
The cake itself is surprisingly light and moist. The flavor, thanks to the buttercream frosting, is a hefty little kick of delicious kahlua. Good luck not licking the spoon, you lush. Next time, I’ll try to punch up the chocolate flavor a little more, but I’m not complaining. This is a work in progress and I welcome ideas. Maybe a drizzle of chocolate syrup, or a little chocolate something-something in the frosting.
Really, my only complaint right now is that it’s not yet Saturday, when I will be embarking on a 7-day cruise in the Carribean to Jamaica, Grand Cayman, and Cozumel. It’s my first cruise, and I’m insanely excited to get away. Baking is a great escape, but let’s see what a giant boat ride can do.
Vegan Chocolate Kahlua Mini-Cupcakes
1 1/4 cup flour
1 cup sugar
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup coconut milk
1/2 cup kahlua
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled apple cider vinegar
Kahlua Buttercream (I don’t like a lot of frosting on my cupcakes, but if you do, you should probably double this.)
4 tbls vegan margarine (room temperature)
1 1/2 cup powdered sugar
1-2 tbls of kahlua
1. Preheat oven to 325 degrees and place mini-cupcake liners in mini-cupcake pan.
2. In a large bowl mix the dry ingredients. Add wet ingredients. Mix until well-blended.
3. Fill muffin cups about 3/4 full of batter. Bake in the oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.
4. In a new bowl, beat together the powdered sugar and margarine. Beat in the kahlua. Adjust proportions to taste.
5. Remove from oven and let cool slightly. Brush a little extra kahlua on the top of each.
6. Frost when completely cool.
For the roomies...