Chocolate Coffee Cupcakes for Two

What is better than a cupcake recipe that you whip up quickly and only makes a few cupcakes?

Enter the chocolate coffee cupcakes for two!

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I love recipes that are single serving and small servings because they are just so practical if you live alone or are just making a meal/treat for one.

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Chocolate Coffee Cupcakes for Two 

Adapted from Taste of Home and Spark Recipes

Makes 2 large cupcakes or 3 medium cupcakes

Cupcakes:

  • 1/4 cup strong brewed coffee
  • 1/4 cup vegenaise (vegan mayonnaise)
  • 1/2 tsp vanilla extract
  • 1/2 cup spelt flour
  • 1 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp coffee granules (optional)
  • 2 tbsp agave

Icing:

  • 2 tbsp cocoa powder
  • 1 tbsp agave
  • 1/4 tsp vanilla extract
  • 1 tbsp almond milk
  • pinch of cinnamon

Preheat the oven to 350 degrees.

In a small bowl, mix the vegenaise, coffee and vanilla and stir until combined.

In another medium sized bowl, mix the flour, cocoa powder, coffee granules, cinnamon and baking soda and stir to combine.

Combine the vegenaise and coffee mixture into the flour mixture and stir until smooth and combined.

Next, add in the agave by the tablespoon, adding more or less than called for in the recipe depending on your sweetness preference. Stir until smooth and clump-free.

Pour the cupcake mixture into lined muffin tins and bake for 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean.

When fully baked, remove from oven and allow to cool.

While the cupcakes are cooling, combine all the icing ingredients together in a small bowl and stir until fully combined.

Once cupcakes are cooled, slather on as much icing as you wish to each cupcake and enjoy!

I thought today was the perfect day to post a cupcake recipe because it is officially my one year blogiversary!

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I can’t believe it has been a year since I started this blog! I want to thank each and every person who has ever read this blog, tried out my recipes or connected with me in some way. I love connecting with readers and fellow bloggers, so again, a great, big thank you!

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Coconut Lime Squares

I am no novice to making lemon squares. In fact, I frequently make them for family gatherings, holidays and other events because they always go over so well.

The problem? I’ve only made the traditional lemon square recipe, so it was never vegan. And do you know how hard it is to make food that you can’t eat? It is pure torture.

So I decided to try my hand at a vegan version of this recipe and it is just delicious! I also opted to try making a lime version instead of lemon to spice things up. Vegans and non-vegans alike devoured these squares like crazy.

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I may or may not have eaten five shortly after making these. Don’t judge.

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Coconut Lime Squares

Adapted from Betty Crocker

Crust:

  •  1 cup spelt flour
  • 1/2 cup vegan butter
  • 1/4 cup icing sugar

Filling:

  •  1 cup cane sugar
  • 1 tsp grated lime peel
  • 2 tbsp lime juice
  • 1/2 tsp baking powder
  • pinch of sea salt
  • 1/3 cup firm tofu
  • 4 tsp water

Preheat the oven to 350 degrees.

In a small bowl, mix the flour, butter and powdered sugar together until clumpy. Then press the mixture into an ungreased 9×9 square pan. Try to make it as level as possible.

Bake the crust for 20 minutes. Once ready and slightly browned, remove from oven and set aside.

In a medium-sized bowl, mix the sugar, lime juice, lime peel, baking powder, sea salt, tofu and water together until combined. You can add a little bit of green food colouring if you want a more vibrant green colour for the squares, but feel free to omit as I did.

Pour mixture into a high-powered blender and blend for 2-3 minutes or until smooth, making sure there are no tofu clumps. If mixture is too clumpy or thick, add another teaspoon of water and mix again.

Once filling mixture is smooth, pour onto the hot crust and bake for 25-27 minutes.

*Note: While in the oven, the filling may bubble up a lot. This is o.k., as it will settle close to the end of the baking time.

When ready, remove from oven and allow to cool for about 20 minutes. Then stick in the fridge for a few hours to allow them to firm up a bit.

When nice and firm, sprinkle with some shredded coconut. If you are not a fan of coconut, you can sprinkle it with some icing sugar instead.

Enjoy!

Healthy Chocolate Fudge Brownies

Brace yourself for the most chocolatey brownies you will ever eat.

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Seriously.

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These are the richest fudge chocolate brownies I’ve ever tried.

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Bonus points: they are actually healthy!

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I dare you to try to eat just one! 😉

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Healthy Chocolate Fudge Brownies

  •  1/3 cup unsweetned applesauce
  • 2/3 cup agave nectar
  • 1 tsp vanilla extract
  • 2 egg replacers ( I use this brand, but anything similar will work)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup + 2 tbsp spelt flour
  • 1/3 cup cocoa powder

Icing recipe (adapted from SparkPeople)

  • 1/2 cup cocoa powder
  • 4 tbsp agave
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 3-4 tbsp almond milk

Pre-heat the oven to 350 degrees.

In a large bowl, mix the applesauce, agave, vanilla extract and the egg replacers together until smooth.

In a small bowl, add the spelt flour, cocoa powder, baking powder, baking soda and sea salt until combined.

Add the contents from the flour mixture bowl into the larger bowl and mixture until perfect combined and clump-free.

Pour mixture into a greased 9×9 square pan and bake for 25-30 minutes.

Once cooked, remove from oven and allow to cool in the pan for at least an hour.

To make the icing, mix all the ingredients together until smooth. Add more milk to smoother.

Slather icing on the brownies and enjoy!