It started with a single cupcake.
My first month of blogging was a blast. I love connecting with fellow foodies around the world. And a big thank you to my fellow bloggers. I assure you that I’m following your culinary journeys too.
To think, it all began with a chocolate cupcake. I developed the recipe for my new manuscript called Dolce. If you’re interested, you can read an excerpt from the story here.
The story is about Matteo, a renowned chef who returns Capri to purchase his ex-wife’s café. Emily, his young and beautiful sister-in-law, is the only one standing in Matteo’s way. Over the course of a meal, an undeniable bond forms between them. His memory of vacationing with Emily in Tuscany invokes their past, heals heartbreak, and will have a lasting impact on their future. At the end of the night, Matteo must decide – either he walks away with the title to the café or he supports Emily’s vision for Dolce.
So without further ado, here’s the recipe that inspired it all:
Chocolate Cupcakes with Coconut Milk Ganache
Yield: 12 cupcakes Prep Time: 15 minutes Cook Time: 20 minutes
1 cup unsweetened vanilla almond milk
1 cup ultra-fine pure cane baking sugar
1/3 cup extra light olive oil*
1 tablespoon pure vanilla extract
1 1/2 cups unbleached all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
a pinch of fine sea salt
13.5 ounce can of coconut milk
1 bar of dark chocolate
- Turn on the oven to 350F. Line a cupcake pan with 12 cupcake liners.
- Pour 1 cup unsweetened almond milk, 1 cup baking sugar, 1/3 cup extra light olive oil, and 1 tablespoon pure vanilla extract into a mixing bowl.
- In a separate bowl, whisk 1 1/2 cups unbleached all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon of baking soda and a pinch of sea salt. Gradually add the dry mix to the mixing bowl and beat with electric mixer at a low speed.
- Divide the batter in equal portions into the cupcake liners. Bake for 20 minutes at 350F.**
- Make the ganache as the cupcakes cool on a wire rack.
- Open a can of coconut milk and pour 1/2 cup of the milk in a double boiler. Add five ounces of dark chocolate to the pot.
- Whisk the mixture until it’s perfectly smooth. Take off the double boiler and set aside.
- Frost the cupcakes. If not eating immediately, store the cupcakes in the refrigerator. I dare you to eat just one. 😉
*Make sure you buy the Extra Light olive oil, not Extra Virgin. The difference is in the taste. Extra light olive oil is virtually tasteless but has all the health benefits of olive oil. I only bake with this type of oil, and I’m still amazed at the results.
** You’ll know your cupcakes are done by inserting a toothpick in the center. If the toothpick comes out clean, the cupcakes are done.