There’s just something awesome about mid-week munchies for me and my girls. I mean, I like making treats for my husband and son, don’t get me wrong, but there’s something special about making a little snack that’s just for us. My toddler seems to know that it’s special and she gives me the sweetest hugs. I don’t know…it just makes me want to make more. So I do. Heh. This week I made Vegan Chocolate Toffee Cupcakes with Toffee Icing. I think I’m a little obsessed with toffee lately…or maybe it’s those sweet hugs.
But, let’s be clear. It’s not as if I didn’t share those awesome yummy treats with my hubster and the boy. No, they had some when they got home later in the day. But those first 3 (ok those first 4) were for just us girls. The icing was all over all three of us (you try eating clean with a toddler and an infant) and the chocolate…well, we had to have a shower afterward…I even found some in the baby’s ear. So, yeah, these Vegan Chocolate Toffee Cupcakes with Toffee Icing were a hit. And I shared. Win-win-win. Right? Heh.
Vegan Chocolate Toffee Cupcakes with Toffee Icing
- ¾ cup coconut oil
- 1 cup sugar
- ½ cup dairy-free chocolate chips
- 3 cups flour
- ½ tspn salt
- 2¼ tblspn baking soda
- 1 cup coconut milk like what you’d use in cereal
- ½ cup coconut cream out of the can, but just the cream part you get when you refrigerate the can and it separates...just the cream, not the water
- ¼ cup granulated sugar
- ¼ cup vegan butter substitute
- ½ tspn vanilla extract
- pinch salt
- 2 cup coconut cream like what you did above
- 1 cup powdered sugar
- Pinch salt
- 1/2 tspn vanilla extract
- Dairy-free chocolate shavings chips and doodads (optional, but it makes it soooo much better) - I made these by accident during a cooking experiment and have been trying to find ways to use it--this was the best idea!)
Preheat oven to 350-degrees.
Grease muffin tin or line with cupcake cups--but I recommend greasing those, too, because they stick and that sucks. Set aside.
Grease a small baking pan. Set aside.
To make the toffee, dump everything together in a small pot over medium heat and bring to a slow boil.
Stir for ever. And EVER.
Stir for about 20 minutes.
Pour contents into the small, greased baking pan and set aside.
To make the cupcakes, mix wet ingredients thoroughly in a medium-sized bowl.
Mix dry ingredients thoroughly in a large bowl.
Combine wet ingredients into dry ingredients in ½ cup increments and blend until smooth.
Break-up the toffee (it should be hardened by now).
Sprinkle about ¾ of the toffee into the batter and fold it in.
Fill cupcake tins about ¾ full.
Bake for 15-20 minutes or until toothpick comes out clean.
Allow to cool for approximately 10 minutes in tin.
While that's cooling, make your icing by dumping the ingredients together in a medium mixing bowl with the remaining 1/4 of the toffee and whip it--whip it good. Until it forms soft peaks.
The toffee should have broken-up and melted, making everything a soft, buttery brown. Well, that's what happened with mine--I guess it depends on how dark you let your toffee get.
Pipe onto your cooled cupcakes and drop your chocolate shavings on top. EEP! You're ready to eat. So just eat it-eat it-eat it. I'm so sorry.
If you end-up making these, let me know what you think. I’d love to know if the toffee icing was toffee enough for you or if you wanted more toffee-ness (I was kind of on the fence). Heh.