Last weekend, the Husband and I went to Boston for a short trip to visit our foodie friends/newlyweds, Jon and Ali. Given that they love food as much as we do, most of the weekend’s itinerary revolved around eating! We had brunch at The Friendly Toast, tasted beers at Harpoon Brewery, dinner at B&G Oysters, and another brunch at Buttery. Our friends treated us well! Last but not least, we were able to pick up lunch for the bus ride home at Flour.
I’ve been hearing about Flour throughout the blog world forever. The bakery was made famous nationally by the wonderful pastry chef, Joanne Chang. (Sidenote: I didn’t know until just now that Joanne was an Applied/Math and Econ major at Harvard. Incredible!) Anyway, I’m so glad we got a chance to check it out. Matt picked up a sandwich and jelly-filled donut that looked delicious. You could see the high quality of jelly when he bit into it. I got a salad that was really only a way for me to justify dessert;-) 
There were so many delicious looking desserts to choose from, especially the cookies and brownies. However, when I spotted the giant Low Fat Vegan Chocolate Cupcake, I was really curious. I was no longer on my Vegan Challenge, but I figured if they were selling a vegan cupcake, it had to be good. The cupcake wasn’t good. It was delicious. It was moist and chocolaty and it was all I could do not devour it in 3 seconds flat. I’m not saying it was good for a vegan cupcake, it was good for any cupcake. Moist chocolate cupcakes are hard to come by and this one had me at first bite.
Okay, so in my excitement over the cupcake, I forgot to take a picture. Luckily, I had fallen so in love with it that I immediately went on a hunt to find the recipe. Much to my delight it exists here. As soon as I got a chance to pick up all of the necessary ingredients, the cupcakes were in the oven. That is barely an exaggeration because this is one of the easiest recipes I’ve made in a while! No fancy equipment needed.
I was excited for my first time using the VALRHONA cocoa my parents brought back from Belgium. The good quality cocoa powder has a richness to it that you can’t get from your average cocoa. Additionally, I picked up molasses, which I’ve actually never used before. It smelled a little funny (I expected a syrup aroma) but it seemed to work out okay! Espresso powder is also often used in chocolate baked goods to add a richness to the flavor. I picked up some of that as well.
To get started, pre-heat your oven to 350 degrees and line 18 regular sized muffin tins with cupcake liners. How cute are these Valentine’s Day liners?
Whisk together your dry ingredients: flour, granulated sugar, cocoa, espresso powder, baking soda and salt
Add the chocolate chips and whisk them into the mixture
Set aside
Whisk together all wet ingredients: water, oil, molasses, and vanilla
The mix will look a little like balsamic vinaigrette, don’t be alarmed
Then stir the wet ingredients into the dry, do not overmix
Use an ice cream scoop to fill cupcake liners about halfway (about 1/3 cup of batter per cup)
Bake cupcakes for 8-12 minutes or until a knife comes out clean; allow to cool on a cooling rack
Sprinkle with confectioners’ sugar before serving
Low Fat Vegan Chocolate Cupcakes
Recipe from V02, created by Joanne Chang
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup cocoa powder (I used about a tablespoon less since the VALRHONA is so rich)
2 teaspoons instant espresso powder (finely ground espresso beans)
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips (dairy-free for vegan)
1 cup cold water
1/4 cup oil canola
2 tablespoons molasses
1 teaspoon vanilla extract
Confectioners’ sugar (optional)
Directions:
Pre-heat oven to 350 degrees and line 18 regular sized muffin tins with cupcake liners
Whisk together dry ingredients: flour, granulated sugar, cocoa, espresso powder, baking soda and salt
Add the chocolate chips and whisk them into the mixture; set aside
Whisk together all wet ingredients: water, oil, molasses, and vanilla
Stir the wet ingredients into the dry, do not overmix
Use an ice cream scoop to fill cupcake liners about halfway (about 1/3 cup of batter per cup)
Bake cupcakes for 8-12 minutes or until a knife comes out clean (do not overbake); allow to cool on a cooling rack
Sprinkle with confectioners’ sugar before serving
Notes:
Do not leave out the chocolate chips, they add a lot in terms of texture and flavor
While these weren’t quite as delicious as the bakery’s cupcakes, they were still very tasty. I overbaked mine probably by a minute or two (12 minutes total) and I think that made a big difference
Each cupcake comes out to 4 Weight Watchers Points+
Have you eaten your way through a city lately?
Read Full Post »
Keep It Sweet 