The Diet Solution Program - Why Diets Keep You Fat And Prevent Weight Loss

The Diet Solution Program - Why Diets Keep You Fat And Prevent Weight Loss

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Chocolate Chip Coffee Cake

In my household, Father’s Day has always been about family and simplicity.  We kids have grown and left the nest, but we always make it back to River Edge on the third Sunday in June to spend the day with dad.  For as long as I can remember, my dad has enjoyed nothing more than a relaxing afternoon with his three daughters and for that we make an extra effort to be all present.

Instead of ties we give hugs, and humorous cards are more welcome than the latest gadget or book about the history of baseball.  We know that our appreciation means more to him than anything we could buy, which is why my gift to dad this holiday will be a warm chocolate chip coffee cake baked with love.
I found this recipe while browsing through those addicting food blogs and thought it was perfect for a Sunday brunch.  I was right.  The second I put this in the oven the entire house was overcome by the delicious smell of brown sugar and cinnamon.  What could be more inviting?

I recommend this dish for the upcoming holiday or any get-together you are
hosting.  This cake is great for breakfast, as a snack or dessert.  Pair it with coffee, tea or a big glass of milk and enjoy.

Chocolate Carrot Cake Cupcakes

Chocolate Carrot Cake Cupcakes with Chocolate Cream Cheese Frosting

 

The mention of carrot cake usually brings up memories of a moist, spicy cake laden with rich and tangy cream cheese frosting – not of chocolate. But just as zucchini can pair well with chocolate in a cake or quick bread, so can shredded carrots. These Chocolate Carrot Cake Cupcakes are a chocolaty variation on my regular carrot cake cupcake recipe. The cupcakes get a good dose of chocolate flavor from cocoa powder that is incorporated into the batter, and the result is a moist cupcake with a hint of spice and a good amount of chocolate in every bite.
This cupcake recipe uses cinnamon, nutmeg and cardamom as its main spices, though they are not strong enough to dominate the chocolate flavor. Cinnamon and nutmeg are found in many carrot cake recipes, while cardamom is a bit less common. Cardamom, however, goes very well with chocolate and draws out some of the natural sweetness of the shredded carrots, so it works out perfectly in this recipe. The cocoa powder (both natural and dutch process will work; I typically use a dutch process cocoa) really does add a lot of chocolate flavor and gives a bittersweet, dark chocolate note. If you want even more chocolate, you can stir in some mini chocolate chips or chopped dark chocolate along with the shredded carrots.
You’ll get plenty of additional chocolate if you top these off with this Chocolate Cream Cheese Frosting, however. It wouldn’t be quite right to have carrot cake without the cream cheese frosting. This chocolaty frosting also has a deep cocoa flavor to it, but it still retains that rich and tangy flavor that a plain cream cheese frosting has. You can opt for a vanilla frosting by omitting the cocoa powder and adding a little bit of extra confectioners’ sugar, too.

Chocolate Carrot Cake Cupcakes with Chocolate Cream Cheese Frosting
1 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp nutmeg, freshly grated
1/4 tsp salt
1 1/4 cups brown sugar
2 large eggs
1/4 cup butter, melted and cooled
1/4 cup milk
1 tsp vanilla extract
1 1/2 cups shredded carrot
1/2 cup mini chocolate chips (optional)

Preheat the oven to 350F. Line a 12 cup muffin pan with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking soda, spices and salt.
In a large bowl, beat together sugar and eggs until smooth. Whisk in melted butter, milk and vanilla extract. Gradually stir in flour mixture until only a few streaks of dry ingredients remain. Stir in shredded carrots and mini chocolate chips, if using, then divide batter evenly into prepared muffin pan.
Bake for 16-18 minutes, until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack before frosting.
Makes 12

Chocolate Cream Cheese Frosting
4 tbsp butter, softened
4-oz cream cheese, softened
1/4 cup unsweetened cocoa powder
2 tbsp milk
1/2 tsp vanilla extract
2 – 2 1/2 cups confectioners’ sugar

Beat together butter and cream cheese in a medium bowl. Beat in cocoa powder, milk and vanilla extract, then gradually blend in the confectioners’ sugar until frosting is thick, creamy and smooth.
If desired, set aside about 1/3 cup of icing before cocoa is added to make mini carrot decorations, as described here.

 

vegan chocolate cupcakes

vegan chocolate cupcakes with chai buttercream

 

I’m so glad y’all liked the pictures! I’m pretty convinced Tahoe is one of the most beautiful places on earth. On top of the photos, we also shot a short time lapse video, which I’ll post this afternoon.
But first, let’s talk birthday cake.


I’m blessed that I got to enjoy two! The first one was made by Ashley and was an absolutely diiiiiivine chocolate mint cake. I enjoyed it thoroughly after a small pizza get together with some friends last Thursday night.
The second cake I enjoyed were these cupcakes that I made to take with us to Tahoe.  Last week at the yoga studio, I experienced the most divine vegan chocolate cake with chai buttercream from a gluten-free bakery in town and ever since then I’ve been craving another slice of that cake.
So Friday afternoon before we left, I did what any cakeaholic would do on the eve of her 26th year.
I took matters into my own hands.

The chocolate cake hails from a tried and true recipe I’ve been making for years. And for the buttercream, I steeped a very strong (teeny tiny) cup of chai tea to infuse my billowy frosting with. The end result was a creamy, slightly spicy, perfect buttercream that paired wonderfully with the rich chocolate cake.

Ridiculous. I’m shocked they even lasted the car ride up.
Well, I might have eaten one in the car.

And another when we got there.
Vegan Chocolate Cupcakes with Chai Buttercream
makes 10 cupcakes
chocolate cupcake recipe from Vegan Cupcakes Take Over The World <—love
Print this recipe!
Ingredients:
for cupcakes–
1 cup soy milk
1 tsp apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1 cup all purpose flour
1/3 cup cocoa
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
for frosting–
1 stick earth balance buttery spread (1/2 cup)
about 3-4 cups powdered sugar
2 chai teabags
2 T boiling water
2 T soy milk
1/4 tsp cinnamon
Directions:
Preheat oven to 350 degrees. Mix the vinegar with the soy milk and let sit for five minutes.
Whisk together the soy milk/vinegar, canola oil, sugar and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined.
Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.
While cupcakes are cooling, beat the earth balance until soft. Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep. Then, add the soy milk. Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy.
Frost cooled cupcakes using this method or with a pastry bag and large star tip.
Enjoy!
Time:
1 hour