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Try This: Dia Doce’s Vegan Fudge, Mint and Raspberry Cupcakes

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This double-layered sweet treat is also soy- and nut-free.

A perfect treat for gatherings—it’s vegan, soy- and nut-free—end a meal or party with an indulgent chocolatey treat. Known for its gourmet cupcakes and selection of vegan options, West Chester’s Dia Doce shares its recipe for a fudge, mint, and raspberry cupcake made with coconut milk, vegan chocolate chips and butter.

Ingredients


For the cupcakes:

  • 1 cup coconut milk
  • 1 tablespoon white vinegar
  • 1 cup gluten-free all-purpose baking flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon double-acting baking powder
  • 1/4 teaspoon plus 1/8 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract

For the mint frosting:

  • 1/2 cup vegan butter
  • 3 cups confectioners’ sugar
  • 2 tablespoons coconut milk
  • 2 teaspoons mint extract
  • 1/2 teaspoon vanilla bean paste
  • 1/4 teaspoon salt

For the raspberry compote:

  • 1 cup fresh red raspberries
  • 1 tablespoon sugar

For the chocolate ganache:

  • 1 cup vegan chocolate chips

For the chocolate cookie crumble:

  • 1 cup gluten-free vegan chocolate cookies

 Procedure


For the cupcakes:

  • Preheat the oven to 350°.
  • Line a traditional cupcake pan with 12 cupcake liners.
  • Combine the coconut milk and vinegar and set aside.
  • In a separate bowl, sift together the baking flour, cocoa powder, baking soda, baking powder, xanthan gum and salt.
  • In a large bowl, combine the sugar, oil and vanilla extract with the milk and vinegar mixture, then beat with an electric mixer for 1 minute.
  • Add the dry ingredients to the wet ingredients and mix thoroughly.
  • Fill the cupcake liners three-quarters full with batter and bake until the tops spring back when touched, about 22 minutes.
  • Cool the cupcakes completely. Once cool, remove the cupcakes from the liners and cut horizontally in half creating two pieces.

For the frosting:

  • Whip the vegan butter until it is white and creamy, about 3 minutes.
  • Add the confectioners’ sugar, 1 cup at a time, until thoroughly combined.
  • Add the coconut milk, mint extract, vanilla bean paste and salt, then mix until smooth.
  • Put the frosting into a piping bag and cut 1/2-inch off the tip.

For the compote:

  • Combine the raspberries and sugar in a small skillet and cook over low heat for 10 minutes, stirring occasionally.
  • Remove from the heat and let cool.

For the ganache:

  • In a small saucepan, melt the chocolate chips over low heat, stirring frequently.
  • Remove from the heat and let cool until it is still warm and easy to spread.

For the cookie crumble:

  • Using a food processor, crush the cookies into crumbles.

 To assemble:

  • Lift the top off of a cupcake and generously cover the bottom with mint frosting.
  • Drizzle with raspberry compote and replace the top.
  • Spread approximately 1 1/2 tablespoons chocolate ganache on the top, then sprinkle with chocolate cookie crumbles.

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