Much more prim and proper than their deep dark chocolate cousins, these vanilla cupcakes with a chai truffle center also pack a less powerful caloric punch. The cupcake is based on a recipe from The Happy Herbivore Cookbook by Lindsay Nixon.
One year ago today: Asparagus & Cilantro Soup
One year and one day ago: Tempeh Bacon, Fig Chutney & Apple Sandwiches
Vanilla Chai Truffle Cakes
Makes 10
Truffle Filling:
1/2 cup dates, roughly chopped, soaked for a few hours
1/2 cup pecans, soaked for a few hours
1 tbsp. crystallized ginger, chopped
1/4 tsp. anise seed, ground
1/4 tsp. cinnamon
1/4 tsp. cardamom
1/8 tsp. ground cloves
1 tbsp. cocoa powder
pinch salt
1/2 tsp. vanilla extract
3 tbsp. coconut oil
1/2 cup semi-sweet chocolate chips
1/2 cup almond milk
Cupcakes:
1 cup almond milk
1/2 vanilla bean, cut in half lengthwise
1/4 cup unsweetened applesauce
1/2 tsp. vanilla extract
1/2 cup maple sugar
1 1/2 cups whole wheat pastry flour
1 1/4 tsp. baking powder
1/2 tsp. salt
Make the truffle filling:
Drain and rinse the dates, pecans and crystallized ginger and put them in the bowl of a food processor. Process until finely ground.
Meanwhile, carefully melt the chocolate chips and the coconut oil in a small saucepan over low heat. Whisk in the cocoa powder. When melted and combined, remove from the heat and set aside.
Spoon the mixture date/pecan mixture into a blender and add the almond milk, all of the spices and the chocolate/coconut oil mixture. Process until silky smooth. Pour into an air-tight container and refrigerate for a few hours to firm.
Make the cupcakes:
Preheat the oven to 350F and lightly oil 8 muffin tins (fill the empty tins half-ful with water). In a small saucepan, slowly heat the milk and scrape the vanilla bean so that the seed paste comes out. Drop the bean into the milk. When the milk just starts to bubble around the edges, remove from the heat and set aside.
In a large bowl, whisk together the flour, baking powder and salt. In a smaller bowl, combine the applesauce, maple sugar and vanilla extract. Slowly whisk in the milk mixture. Pour this mixture into the dry ingredients and stir until just combined.
Divide the batter evenly between the muffin tins and bake for 5 minutes. Carefully remove the muffin tins from the oven and drop truffle filling by the teaspoonful+ on top of each muffin – gently pressing the filling into the cupcake. Return the muffin tins to the oven and bake for an additional 15-20 minutes or until the cupcake is firm and a toothpick comes out clean (from the cake, not the truffle). Let cool for a few minutes before removing cupcakes from the pan. Serve warm.
(The truffle filling would also make an excellent frosting.)
How sexy can a cake get!?
Sexy – I like that ;-)!
Gorgeous 😉
Thanks, hon!
Yum, these look really good 🙂 I love chai!
Thanks, Kathryn! Miss your posts – – hope all is well.
Yes, all is well, I’ve just been busy these past few months 🙂 I still post when I can. It just isn’t as often anymore, but it keeps me trying new recipes which is always good 🙂
Adorable AND delicious!! Or maybe sexy was the right adjective.
Sexy and sophisticated cakes…but not too sexy and sophisticated to stuff into one’s mouth ;-).
Your truffles, in a cupcake!?! I have to get on this STAT!
Yeah, I know. It’s so wrong it’s right ;-).
🙂 🙂 🙂
They look delicious!
Thanks, Sarah! And they freeze well, too…
YUM! This recipe combines my favorite things: chai and truffles!
I know, right?!
You had me at “chai truffle center”. Nom!
No one would think badly of you if you skipped the cake part.
Now WHY would ever want to skip the cake part? LOL
What gorgeous little cakes 🙂
Cheers
Choc Chip Uru
As always, beautiful pictures and inspiring flavor combinations. My husband is set to start a gluten experiment soon. His colitis is completely under control and the MD says he can try some gluten…. if he can handle it I am SO making a bunch of your lovely dessert recipes. Thanks for all the wonderful foods and inspiration!
Wow! That’s big! Hoping all goes well for him.
gonna have to make these!
Oh goodness those look good and rich!! I love vanilla cupcakes and with that gooey filling…oh yeah! 🙂
Yeah, the truffle center kinda makes it ;-)!
Yum! I didn’t think I was hungry. Now I am. 🙂
Hehe – the danger of food blogs!
Cake AND truffle? Lady – I like your style – I like it a LOT 🙂
Cake is a good start anyway, but add in chai and truffle and who could resist? Wonderful!
I have been contemplating making a vegan white cup cake for a while now and this one would seem to fit the luxurious type of result that I have been mentally knocking about in my head for a while. I didn’t want a frosted over the top cup cake, just something decadent that I could have with a nice cup of tea…something that made me smile after a hard day in the garden and that would reward my efforts with a subtle healthy kick…I think this hits the spot Annie 🙂
That’s quite a shopping list for a novice like me. Where do you shop? We have whole foods close by but Trader Joes is about the only other store in California.
It’s a bit intimidating, huh? My pantry “staple” items have changed a lot since going vegan! I usually shop at Whole Foods or order online.
These look simply fabulous, and just the right amount of chocolate for decadence without putting all of us spastic people on the ceiling. Nice one.
Vanilla, chai AND chocolate?! I am SO there. Now, all I need is someone to come over & make these for me. Suddenly I’m filled with desire and sadness at the same time. 🙁
Oh no!! Anyone out there a personal chef willing to travel to Ilena?! 🙂
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