These things are kinda strange… but they are good! The tartness of the blueberries and lemon combined with the bitter-sweetness of the chocolate is pretty unexpected, but I kept going back for more. These would be perfect to make if you are not craving a supersweet cupcake, as they are very close to being a muffin. But, I am pretty sure muffins are muffins because they don’t have frosting/icing, and they are not as sweet as a cupcake. So, these would be some weird combination of the two, I guess. Whatever the heck they are, I have decided that I like them enough to share them with you. Happy muffincake baking!
Lemon Glazed Chocolate Blueberry Muffincakes
makes 18 average sized muffincakes
Chocolate Blueberry Muffincakes
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups soymilk, almond milk, hemp milk, etc.
- 1 tbsp vinegar (white or apple cider)
- 2 tablespoons olive oil, or any vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup blueberries, and 1/4 cup flour to coat
- zest of 1 lemon, for garnish
Lemon Glaze
- 2 cups powdered sugar
- 5 tbsp lemon juice
- 1 tbsp water
- 1 1/2 tbsp corn syrup
Instructions:
Preheat oven to 350 degrees. Grease 18 muffin cups or line with paper cupcake liners.
In medium bowl, mix together sugar, cocoa powder, baking soda, baking powder and salt. Stir in olive oil and vanilla extract.
Add 1 cup of the flour and then about 1/2 of the amount of soymilk. Mix just enough to combine. Add the additional cup of flour and the remainder of soymilk. Mix well and stir in 1 tbsp of vinegar.
In small bowl, coat blueberries with 1/4 cup of flour.
Gently fold in coated blueberries and chocolate chips.
Fill baking cups 3/4 full and bake for 20-25 minutes or until knife inserted in center of muffincake comes out clean. You may hit a chocolate chip, and the knife will come out chocolaty. Use your best judgment. Chances are, if they have been in the oven for 25 minutes they are done. Let cool about 20 minutes.
Make Glaze:
Combine powdered sugar, lemon juice and water into small bowl. Stir together until thick paste is formed… if the mixture is too runny, add a bit more powdered sugar until thick consistency is reached. Stir in corn syrup until glaze turns glossy. Immediately spread about a tablespoon of glaze on each cupcake. Garnish with lemon zest and let glaze set for about 1 hour.
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2 Comments
I’m excited to have found your website. It’s great seeing more vegan blogs. I wanted to let you know, I was reading your bit about restaurants and saw the mention of Pizza Hut having milk in their pan crust. On their website they have a nutrition facts/allergen info document that breaks down all of their offerings and whether or not they’re suitable for vegetarians and also for vegans. As of June it says their pan crust is fine. Just thought I’d share for those vegans out there in as desolate of a place as I, it can be a relief to have something like Pizza Hut once in a while. Thanks! Beautiful photos. :)
Thank you!! I will definitely go through and update all I have in that section..I am very glad you pointed that out to me!! Thank you also for the comments… I love seeing more vegan blogs too… its great that the numbers are increasing.:) I really appreciate your insight…thanks again.
Very Best,
Allyson