Coffee Cake Muffins (Version 1)

In this age of coffee shops, I consider myself an anomaly: I hate coffee. First, because it gives me palpitations. Second, because it wakes me up. Being someone who prefers sleep over everything (yes, even chocolate), I naturally gravitate towards the calming, soothing, sensual route of tea.

Having said that, coffee is indispensible and irreplaceable in my baking arsenal. I love chocolate second only to sleep and coffee plays a huge role in that: in baking, coffee gives depth to chocolate and enhances its goodness. Therefore I always make sure to add coffee even if the recipe doesn’t state it. (Truth is I wouldn’t know if it affected the finished products since I never tried not mixing coffee.)

So to pay my respects to this ingredient (and do a little something for coffee-loving F), I made coffee cake. Which I turned into cupcakes. Because I’m a cupcake person.

I followed the coffee cake recipe from my favorite Facebook page, Bosh, although with some modifications: I used whole wheat flour (because I’ve recently decided to bake only with whole wheat and gluten-free flours for fitness reasons), used muscovado instead of light brown sugar (because I’m just finishing off the remaining muscovado – which I thought was unrefined but turns out isn’t – and then I’d switch to coconut sugar), and used 5 tablespoons of coffee instead of three.  (I know. Five, right?) Also, as I said, I turned it into cupcakes thus reducing the baking time from 25 to 20 minutes.

(I was scared because the recipe didn’t call for any rising agent but I stopped myself from adding in baking soda and vinegar and decided to trust Bosh. Needless to say, naturally, it didn’t rise. Not that it was meant to.)

The finished product are twelve dense yet yummy cupcakes. There’s a nutty flavor and texture from the whole wheat which I love. For the icing I just melted Malagos chocolate in soymilk and coconut butter and whisked it with a little powdered sugar with a hand mixer. It was runny but I’m yet to learn frostings. And a sprinkle of cocoa nibs on top. Because I have to have chocolate.

For a first try, not bad. Not bad at all.

And yes, I’m palpitating right now.

Coffee Cupcakes (makes 12)

Ingredients:

  • 2 cups whole wheat flour
  • 1 cup muscovado sugar
  • 5 tbsp fine coffee powder
  • 1 cup soymilk
  • 3/4 cup oil

Directions:

  1. Preheat oven to 180 degrees Celsius and line cupcake tin with 12 liners.
  2. Mix all ingredients and whisk.
  3. Pop in preheated oven for 20 minutes.
  4. Once done, cool for a few minutes (maximum of 5) in the tin before letting cool on a rack.
  5. Eat as it is or frost as you wish. 😊

P.S. The cake is going to be heavy and dense. F said he won’t snack after eating one. One of these days I’m going to experiment and add a rising agent. Maybe I could double the yield to halve the calories too. For the meantime, I’m going to drink tea to ease the palpilations. Lol.

Cupcakes for Breakfast?

I’m on a diet. 😭

Seriously.  Because I’m meeting up with my UP girlfriends on February 4.

I tweaked the recipe from the book “Idiot’s Guide to Vegan Cooking” by using brewed coffee instead of water, halving the sugar, and subbing muscovado instead of coco sugar.  Anyway, I’m not very happy with the result – it’s not sweet at all… to the point of tastelessness – so I’m not going to post the recipe yet until I’ve perfected it.  I’ll try again later.  My problem now is who’s gonna want to taste a tasteless cupcake?