Monday, March 11, 2013

Moist Chocolate Cardamom Cupcake with Chocolate Whip

for variation add the cupcake crumbled to a cup and top with cream and fruit
Moist Chocolate Cardamom Cupcake
This recipe is a great variation to a simple chocolate cupcake recipe. Once you have the base you can jazz it up with spices and other flavors. Cardamom is a strong sweet spice so just a bit can go far. I added a tad of coffee grinds since it goes well with the sweet spice and chocolate. You’ll be excited by this treat, it’s easy, super moist and super delicious. I loved eating this on it’s own without a topping but if you want to make an impression with presentation and taste, I’ve included my yummy chocolate whip add the cupcake to a dessert cup for alternative presentation.

Notes and tip:
Have all your ingredients ready to go. For measuring flour dip a whisk in the flour to aerate it then dip the measuring cup, don't spoon flour into the cup or it will come out different.
If you’re not familiar with baking, once the ingredients are combined the mixture is activated and begins to work so don’t let it sit, quickly fill those cups and get into oven!

Preheat oven to 350 and set rack in middle.
Line a 12 holder cupcake pan with parchment cupcake liners (from Whole Foods) such as above or  lightly coat with oil to prevent sticking. 

Cardamom and Coffee Chocolate Cupcake
makes 12 
½ cup unbleached all purpose flour
½ cup whole wheat pastry flour
¾ cup organic evaporated cane sugar or unrefined brown sugar – I grinded to fine a powder - optional
¼ tsp baking soda
½ tsp baking powder
1/4 tsp sea salt
½ tsp cardamom
1/2 tsp cinnamon
1 ½ tsp ground coffee - optional to add another 1/2 tsp cardamom
1/3 cup unsweetended dutch processed cocoa
1 cup coconut milk beverage, soy or almond milk
1 tsp apple cider vinegar
1/3 cup melted coconut oil or organic cold pressed olive oil
1 tsp pure vanilla extract
½ tsp almond extract – or more vanilla

pre heat oven to 350 and line a 12 cupcake pan.

1.Add the vinegar to the milk and set aside

2. Place a large sifter over a large bowl and add the flours, sugar, cocoa, cardamom, ground coffee, baking soda, baking powder, use a whisk to distribute through the sifter, and mix again once the dry ingredients are in the bowl.

3. In a medium bowl combine the milk, oil, vanilla and almond extract and mix well.

4. Add wet to the dry ingredients and mix until just combined, do not over mix

5. Use a cookie scooper to fill the cups about 2/3 full. Work quickly and get this in the oven right away.

6. Bake for 18-20 minutes. Check in 18min with a toothpick -  should come out clean or with very little crumb.

7. Cool on a wire rack for 5 minutes then remove from the pan and continue to cool on the wire rack. Do not add whip until completely cool.

Chocolate whip
I use the organic non GMO Nasoya brand, it’s firmer than the extra firm silken tofu that I’ve seen used in whips. If you want thick with peaks try my suggestion. If you want less thickness add two tbsp non dairy milk. The whip will thicken as it sits in the fridge.


14 oz organic firm tofu drained very well
pinch sea salt
1/3 cup agave
1/2 cup coconut milk from can – full fat
3 tbsp unsweetened cocoa powder
1 tsp cardamaom
1 tsp cinnamon
1 ½ tsp pure vanilla extract
3.5 oz 70% chocolate melted use ½ cup of the coconut milk to melt chocolate

Crumble the tofu in food processor add the sea salt, agave, coconut milk, cocoa, cardamom, cinnamon, vanilla extract and blend until combined and creamy.

Chop solid chocolate and add to a metal bowl.  Heat 1/2 cup coconut milk in small pot, once it boils add it to the bowl of chopped chocolate, let sit for 30 seconds then stir until completely melted, now add this to the tofu that's in the processor and blend again until thoroughly combined and creamy. store covered in the fridge for a couple of hours it will get very thick.

if whip seems a bit dry add small amount of almond milk and stir well

Will keep in fridge for 5 days
Top on little cakes, croissants, crepes, cooled cupcakes.

adapted from Cupcakes Take Over the World 


  1. These cupcakes are the best!!! So fresh tasting and intensely chocolately without being too sweet! The topping is amazing!


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