Thanks for your inspiring comments on my Road to Health post yesterday. A great way to start off Friday. :) I really want to get back into writing my regular series as much as I can. Life has been a bit crazy for the past while, but I’m going to try to fit more of those types of posts into regular rotation because I really enjoy talking about these things as well as hearing your own thoughts.
Tomorrow my family is getting together for Steve’s birthday celebration and I offered to whip up some delicious vegan cupcakes. It has been a while since I have made cupcakes and I have just been itching to try a new flavour perfect for the Fall season.
I originally wanted to make pumpkin cupcakes and then Eric told me that Steve hates pumpkin. I think I almost spit out my Green Monster in horror. After deciding that perhaps I shouldn’t disown my brother in law on his birthday, I decided to expand my Fall flavour horizons, just for him!
Of course, vanilla and chocolate cupcakes are always a safe bet, but sometimes a gal just needs a little spice in her life.
Sometimes, a gal also needs miniature, bite-sized desserts, reminiscent of the Easy Bake Oven creations of yesteryear.
Mini Cinnamon Chocolate Cupcakes w/ Spiced Buttercream and Candied Maple Walnuts
These super cute mini cupcakes look like regular chocolate cupcakes, but they are actually hiding a subtle cinnamon flavour. Chocolate and cinnamon blend together wonderfully in these Fall inspired cupcakes. The spiced buttercream and candied walnuts really make everything come together- it’s like a bite-sized Fall party in your mouth! These cupcakes would also make a wonderful Valentine’s Day treat.
Cupcake batter adapted from Eat, Drink, & Be Vegan.
- 2 cups + 1 tbsp all-purpose flour
- 1/2 cup regular cocoa powder
- 1 tsp baking powder
- 1.5 tsp baking soda
- 1/2 tsp sea salt
- 1 & 1/8th cup sugar
- 2.5 tsp cinnamon
- 1/2 tsp nutmeg
- 1 & 3/4 cup water
- 1/8th cup balsamic vinegar
- 2 tsp pure vanilla extract
- 1/4 cup canola oil
- Spiced Buttercream Frosting
- Candied Walnuts (see below)
Directions: Preheat oven to 275F and prepare the candied walnuts. See below for directions. Once the walnuts are prepared, set aside, and begin making the cupcake batter. Preheat oven to 350F and line a cupcake pan (or grease). In a large bowl mix the dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda, salt, cinnamon, nutmeg). In a smaller bowl, mix together the wet ingredients (water, vinegar, oil, and vanilla). Add wet to dry and mix with a blender until smooth. Do not overmix. I used a mini cupcake pan, so I scooped about 1/2-1 tbsp of cupcake batter into each. If using a regular cupcake pan, fill each cupcake tin about 1/2-2/3 of the way up (maybe 3 tbsp of batter approx?). If using a mini cupcake pan, bake for about 14 minutes at 350F. If using a regular tin, bake for about 20 minutes until the cupcake springs back slowly when pressed. Be sure not to overbake these as it is very easy. While baking, prepare your spiced butter cream (see recipe here). Once the cupcakes are done baking remove and cool for about 20 minutes or so before frosting. Spread on about 1/2-1 tbsp of frosting and then place a candied walnut on top. Makes about 40 mini cupcakes (I’m not sure how many regular sized cupcakes- maybe 16?).
Easy Candied Walnuts
- 1/4 cup pure maple syrup
- 1/3 cup sugar
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- 1 cup walnuts, toasted
Directions: Preheat oven to 275F. Add 1 cup of walnuts on a baking sheet and toast for 8 minutes being careful not to burn. Remove from oven and place in a large bowl. In a medium sized pot, add all ingredients (except walnuts!) and heat over medium stirring well to blend. Bring to a boil and reduce heat to low-medium to simmer. Be careful not to burn. Keep stirring the mixture for about 10 minutes until it gets thick. Once it has thickened up nicely remove immediately from stove top and pour into bowl with walnuts. Stir quickly being sure to coat all the walnuts. This is a very quick process and it is essential that you not leave the syrup mixture sitting for any amount of time (you will see why below!)
Candied walnut ingredients…
Along with 1 cup toasted walnuts…
After toasting shove a few in your mouth. Mmmmm. So good and addicting! Place in a bowl and hide the bowl from yourself or you will eat them all. I swear I am like a squirrel when around nuts…
Take your candied syrup and quickly pour onto walnuts. Stir quickly, coating all walnuts.
Do not stop to take pictures of your syrup or it will harden and it will be impossible to fully coat all the walnuts. Hence, below…
Note to self: Sometimes it is best not to snap a picture during time-sensitive issues in the kitchen!! (They still tasted great though).
Lay the walnuts on a lined baking sheet and set aside. Hide from mouth.
Bake your cupcakes!
I love mini cupcakes because you get to eat more. ;)
I made about 40 mini cupcakes I believe.
Now spread about 1 tbsp of the buttercream and top with a candied walnut!
Easy as that!
A delicious Fall-inspired birthday cupcake and a great way to change up the regular chocolate or vanilla cake.
Of course, Eric and I both had to taste test for some quality control. We both LOVED these cupcakes. The perfect combination of Fall flavours without being overpowering. The candied walnuts were key and gave the cupcake a wonderful crunch.
All wrapped up and ready for the party!
I bet they won’t last long…
Are you a cupcake lover? What flavours do you like? Have you ever had any interesting flavours that blew you away?
I used to! I haven’t tried any good gluten-free ones. GF baked goods are definitely different!
Maybe someday you could get into the home air freshener business. I think you could just capture the smells in your kitchen over the course of a week, and have an unbelievable line of scents! Home Candles by Oh She Glows…. it works!
Oh Goodness. I’m drooling. I’ve been in Europe for a week and half and I’m missing my healthy homemade sweets! But I’m not complaining because gelato and macarons are fabulous!
Those are so cute I love mini things.
Who hates pumpkin!? Oh the humanity!
These look DELICIOUS! Definitely going to try them out on my family over the Holidays.
These look amazing! And I love the color scheme of your pictures:)
I absolutely love cupcakes. Recently I had one that was pumpkin spice with fennel, and it was amazing!! Best cupcake I’ve ever had:)
I so wish I could bake like you ! I love the candied walnut on top. Such a nice crunch on top!!
Mmm, they look delicious! I’m a fan of the plain vanilla cupcake. For our wedding, instead of a cake, we had a tower of cupcakes – they looked and tasted amazing! And since we had a breakfast wedding, they were perfect as “morning tea” with a cup of coffee for our guests :)
PS – made a variation of your banana apricot oatmeal cookies yesterday (substituted pumpkin for extra banana and apricots for walnuts) – they were so good! My husband ate three in a row!
mmmmm my mouth is watering!!! I will be making these when I go home for Thanksgiving!!
Thanks again for the Blogging Tips…Im up on Twitter now @healthymodel
I’ve already added you!
These look far better than anything I ever made in my easy bake oven. ;)
I’m a fan of just good ol’ chocolate cupcakes!
what I would give for one right now with my coffee.:) Do I love cupcakes? YES. What flavor? THIS ONE! :)
These cupcakes are on my counter waiting to cool for the icing!!! This looks like such a good recipe and I really wanted to try something sweet and new so thanks for the great idea!!!
Yayyy mini treats :-)
I LOVE your covered display-plate-thingie! I’m putting that on my X-mas list/ wedding registry.
I do love me some cupcakes!! These look wonderful and the flavor combo – I can’t turn down chocolate and cinnamon, no way.
Have you heard of Sprinkle? The store that just sells cupcakes. Their peanut butter chocolate chip cupcake with peanut butter frosting is AMAZING!
I am such a cupcake lover!!!! My favorite is red velvet or anything involving PB and Chocolate!!!
Holy crap…maple + nuts + chocolate…in vegan cupcake form? YES. Please.
Oh these look divine…and ironically i JUST posted about 5 mins ago with a table of foodbuzz cupcakes that they had waiting for us here tonite.
And also pics of all the ladies I met tonite.
It was a great night, but of course, I wish you were here too :) Totally missed seeing you! There’s was lots of wine. Good thing, b/c they were very limited on their vegan food choices, but nothing a lil wine couldnt make up for :)
Those cupcakes look awesome, they look so dark, rich and chocolatey (is that even a word hahaha ).
I like cupcakes, there is a place where I live that makes Vegan Cupcakes in all different varieties, they are awesome, you can’t even tell they are vegan.
I’m a big coconut cupcake fan. Your cupcakes look yummy!
I love cupcakes! I would love to try baking red velvet ones.
Wow, those look amazing. I would like to see some pumpkin cupcakes, that sounds good. :0) I love chocolate cupcakes always!
I just made the Cinnamon Chocolate Cupcakes and they were fantastic!!! I didn’t have the necessary ingredients for the icing, but even without and just topped with (store bought) candied pecans they were great.
What would be the best mixer to use for the butter cream frosting? A Kitchen Aid? Or?
Any mixer would do! :)
I couldn’t resist!! I made these on Saturday night for a dinner I made for friends. These were REALLY great. They were even devoured by their two year old son!! Thanks for sharing and making my dinner fabulous:)
I made these on Friday and OMG they are sooooo good! I found the batter wasn’t very sweet, I know you’ve taken an edge off your sweet tooth lately, but with the icing and the candied walnuts, they are delish! I had to take pictures and send to my friend in Miami to convince her to make some too.
Yes PLEASE!!! can’t wait to make this scrumptous dessert.
oh my, i love your blog! i can’t believe i just found it. i feel like i’ve been living under a rock all these years! my husband and i are vegetarians and having access to your recipes will make it so easy and fun to go vegan! :))) thank you for sharing your talents! i am gonna explore the heck outta your website!
It’s a pleasure to meet you Paula! Thanks for reading :)
I love love love vegan cupcakes!
Unfortunately I’m on a low carb diet these days, so cupcakes are not exactly on the menu haha
But when I used to have them, I loved vanilla flavor cupcakes with strawberry or white frosting omg so delicious
These chocolate ones here look SO delicious. The vegan buttercream frosting looks amazing too, I could stare at these photos all day:D
I’ve tried your recipe today and have found it hard only due to the conversion of 1/8 ext….being a learner cook……..but i also found that once you cooked mini it was 1/2 the time if you are cooking fan forced……perhaps you need to mention that in your cooking instructions…..and also if you are trying this recipe for the first time to check your walnut recipe to your liking…..as i pulled mine out 1/2 the time due to my induction cook top capabilities and achieved exactly what you mentioned…..
Not picking but thought it would be good feedback……..great recipe…..love it…….especially if you have no eggs but crave a cupcake……
The buttercream is an unreal combination with the chocolate cake, so good!
Can’t wait to make these again!
This sounds so yum! Do you think it would be possible to make a cake instead of cupcakes without changing much of the recipe? I assume bake time would change to accommodate the thicker cake…