Chocolate punkin ale cupcakes

Chocolate punkin ale cupcakes

I’m posting this a bit early because I have a huge ass exam in, ohh, exactly one hour. And wouldn’t you know, I’m still sitting on my couch half naked, hair dripping wet, despite the fact that I have to leave in the very near future. But, in case you were wondering why I’m not my usual chatty, sarcastic self today, it’s because I’m busy trying to memorize a bunch of shit that I’m not actually going to use in the real world. Now, stop picturing me half naked.

I’m not going to lie, I downed one of these bad boys as soon as they came out of the oven. I didn’t even stop to think about what the gluten was capable of doing to my innards, because they smelled so damn good. That, and I figured I’d be too drunk from the cupcake to care. And I must have been, because I don’t recall having one of those gut-wrenching episodes I usually get after ingesting that poison.

I’m just kidding – you can’t get drunk from these cupcakes. Yooou sillies.

CHOCOLATE PUNKIN ALE CUPCAKES

Cake
1/2 cup vegan butter
1/2 cup + 2 tbsp almond milk
3/4 cup punkin ale
2 tsp pure vanilla extract
2 tsp ground cinnamon
3/4 tsp fine sea salt
1 tsp baking soda
1/2 tsp baking powder
1 cup cane sugar
3/4 cup special dark cocoa powder
1 1/2 cup unbleached flour
1/2 cup soft silken tofu

Frosting
1/2 cup vegan butter
1/2 cup non-hydrogenated shortening
1 1/4 cup powdered cane sugar
1/4 cup unbleached flour
1 vanilla bean, split and scraped
1 1/2 tsp pumpkin pie spice
1 tbsp soy creamer
Pinch of fine sea salt

Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners; set aside. In a small saucepan over medium heat, combine the butter, milk, punkin ale and vanilla extract. Once the mixture starts to bubble, remove from heat immideately and set aside. In a large bowl, whisk together the cinnamon, salt, baking soda, baking powder, sugar, cocoa powder and flour. Create a well in the center of the dry ingredients and whisk in the punkin ale mixture and tofu; whisk until all clumps are dissolved. Fill muffin cups 1/4″ from the top. Bake at 350˚F for 25 minutes then transfer to a cooling rack.

Using a hand mixer, beat the butter and shortening on high speed. Sift in the powdered sugar and flour; continue mixing on high speed until combined. Add the vanilla bean, pumpkin pie spice, soy creamer and salt; mix until light and fluffy. Feel free to add additional powdered sugar if you prefer sweeter frosting. Frost cupcakes when cooled.

Yield: 1 dozen cupcakes

10 Comments

  • Reply Cara 20 October 2011 at 2:21 PM

    HA!! No I will not stop picturing you half naked, hair dripping wet, thank you very much. You started it… So I am now understanding why your bf has dubbed you, “Oh Ladycakes” because I found myself saying this the moment I saw this post. Almost said while sighing, shaking the head mixed with sheer happiness :) Question: why don’t you do more gluten-free baking (aside from the fact that it never tastes as good…ha)??? This is more of a selfish question more than anything. I mean, I can convert your recipes and all (which I plan on doing the sticky thingees this weekend) but having you do all the work for me works out better, in my opinion :) xoxo

  • Reply vegan.in.brighton 20 October 2011 at 2:50 PM

    That looks freaking delicious & now I wish I had cupcakes!

  • Reply Jenna 20 October 2011 at 6:00 PM

    I love your photography. It’s like you’re bringing the food close enough to make me drool . . . but far enough that is quite maddening.
    Good luck on your exam!

  • Reply jess @ cupcakes and kale 20 October 2011 at 6:34 PM

    well now. i do love me some vegan cupcakes and these are no exception. if i can only get my hands on a pumpkin ale {haven’t seen one in n.ontario yet!} i will be whipping some up this weekend.

    ps: i gave you some blog love in my post today. xo

  • Reply Brandi {not your average ordinary} 21 October 2011 at 1:18 AM

    This, I think, is one of your most brilliant creations yet. Everything about it screams Halloween and autumn.

  • Reply inhergrace 21 October 2011 at 4:43 AM

    Could you not substitute the flour for gluten free flour? Top marks for prettiness! I am getting so fat from all this veganmofo! Love! xox

  • Reply Alicia 21 October 2011 at 10:11 PM

    How interesting! That frosting sounds awesome. I know, I’m commenting on the frosting and not the cupcake here, but come on. Pumpkin pie-spiced frosting. Yes please.

  • Reply Molly@hungryhungryrunner.com 22 October 2011 at 3:33 PM

    You crack me up! Love this recipe – even if it won’t get me drunk. ;) Hope the test went well. Pretty sure I’ve never used any of wisdom I had to memorize and be tested on in college in the real world. Which is depressing considering the size of my monthly student loan payments. You win some, you lose some. At least now I have this amazing cupcake recipe!

  • Reply Jackie @ Vegan Yack Attack! 23 October 2011 at 9:33 PM

    Plain and simple, I want to marry this cupcake.

  • Reply Chocolate Stout Cupcakes With Irish Whiskey Ganache | Songstress A 24 May 2013 at 4:31 PM

    […] blend of both natural cocoa and Dutch processed cocoa. You can, however, use special dark cocoa in this recipe – just replace the punkin ale with extra stout Guinness. Because it’s vegan (unlike regular […]

  • Leave a Reply