Moist Chocolate Cardamom Cupcake
This recipe is a great variation to a simple chocolate cupcake recipe. Once you have the base you can jazz it up with spices and other flavors. Cardamom is a strong sweet spice so just a bit can go far. I added a tad of coffee grinds since it goes well with the sweet spice and chocolate. You’ll be excited by this treat, it’s easy, super moist and super delicious. I loved eating this on it’s own without a topping but if you want to make an impression with presentation and taste, I’ve included my yummy chocolate whip.
If you’re not familiar with baking, once the ingredients are combined the mixture is activated and begins to work so don’t let it sit, quickly fill those cups and get into oven!
Preheat oven to 350 and set rack in middle.
Line a 12 holder cupcake pan and lightly spray to prevent sticking or I buy these fantastic cupcake liners from Whole Foods that never need prepping.
Chocolate base cupcake adapted from
Vegan Cupcakes Take Over the World by Isa Moscowitz and Terry Romero
I substituted ½ cup whole wheat pastry flour for all purpose for a healthier cupcake.
Cardamom and Coffee Chocolate Cupcake
½ cup unbleached all purpose flour
½ cup whole wheat pastry flour
¾ whole cane sugar – I grinded to fine a powder - optional
¼ tsp baking soda
½ tsp baking powder
1/4 tsp sea salt
½ tsp cardamom
1 ½ tsp ground coffee
1/3 cup dutch processed cocoa
1 cup soy or almond milk
1 tsp apple cider vinegar
1/3 cup canola oil
1 tsp vanilla extract
½ tsp almond extract – or more vanilla
pre heat oven to 350 and line a 12 cupcake pan.
1.Add the vinegar to the soymilk and set aside
2. Place a large sifter over a large bowl and add the flours, sugar, cocoa, cardomom, ground coffee, baking soda, baking powder, use a whisk to distribute through the sifter, and mix again once the dry ingredients are in the bowl.
3. In a medium bowl add the milk, oil, vanilla and almond extract and mix well.
4. Add wet to the dry ingredients and mix well
5. Use a cookie scooper to fill the cups about 2/3 full. Work quickly and get this in the oven right away.
6. Bake for 18-20 minutes. Check in 18min with a toothpick - should come out clean or with very little crumb.
7. Cool on a wire rack for 5 minutes then remove from the pan and continue to cool on the wire rack. Do not add frosting until completely cool.
I use the organic non GMO Nasoya brand, it’s firmer than the extra firm silken tofu that I’ve seen used in whips. If you want thick with peaks try my suggestion. If you want less thickness add two tbsp non dairy milk. The whip will thicken as it sits in the fridge.
14 oz organic firm tofu
½ cup raw blanched slivered almonds (without the skin) I get mine @ Trader Joes
½ cup raw agave or real maple syrup
3 tbsp cocoa powder
1 ½ tsp pure vanilla extract
½ tsp almond extract or more vanilla
3.5 oz 72% chocolate melted
Soak nuts for 30 hour then drain liquid
Drain the water from tofu. I squeeze it and also use paper towels to absorb the water
Chop solid chocolate and add to a metal bowl. In a medium pot add water high enough that it wont touch the smaller bowl of chocolate. Boil the water then turn off or keep very low heat. Place the small bowl of chopped chocolate on top of the pot of water. The heat will melt the chocolate.
Add almonds to food processor and grind till powdery, add the remainder ingredients but not the melted chocolate and blend until creamy , now add the melted chocolate and blend until incorporated.
Will keep in fridge for 5 days
Top on little cakes, croissants, crepes, cooled cupcakes.