Wednesday, January 26, 2011

Recipe: Derby Gurlz Double Mocha Mini-Cupcakes with Coconut Almond Cream Cheese Frosting

These frosted mini chocolate treasures are named for the Apple City Roller Derby girls, who were brave enough to be my test subjects.

The base recipe for the cake is adapted from a recipe I've seen numerous times as "Crazy Cake" or "Wacky Cake." I understand it was popular during the Depression because it did not contain eggs. It's also listed as "Double Chocolate Cake" in my old Betty Crocker book (Eighth Printing, 1989). I took the liberty of adding coffee to the recipe, because that's how I roll. (Get it? "Roll?" Roller derby? Ha!)

Derby Gurlz Double Mocha Mini-Cupcakes


1 2/3 c. unbleached flour
1 c. cane juice crystals or raw sugar (I use Zulka)
1/4 c. cocoa powder
1 t. baking soda
1/2 t. fine sea salt
1 c. cold strong coffee or espresso
1/3 c. canola or olive oil
1 t. apple cider vinegar
1/2 t. vanilla extract

1 c. (or so - more, if you have a 4-year-old helper) non-dairy chocolate chips (like Tropical Source) 


Preheat oven to 350 degrees.

In a large bowl, combine flour, cane juice crystals, cocoa powder, baking soda and salt. Stir together until well-mixed.

Add coffee, oil, vinegar and vanilla and stir until smooth and blended.

That's it! Is this the easiest recipe ever?

Oh, yes... the chocolate chips. We're getting to those. Keep your hotpants on!

Line a mini-cupcake baking tin with mini-cupcake papers. Tip from The Farmer's Wife: Spray the cupcake papers with non-stick spray before putting batter in. The cupcakes won't stick to the paper!

Fill the cups about 2/3 full, and drop a few non-dairy chocolate chips on top. I think 4-5 is adequate, but 4-year-old Snugglebug thinks about 10 will do it.

Bake the mini-cupcakes for about 15 minutes, or until a toothpick inserted straight down into the middle comes out clean. This recipe made 48 mini-cupcakes for me.

Allow to cool completely before frosting. While waiting, make your frosting!

Coconut Almond Cream Cheese Frosting


1/2 c. vegan stick margarine (I use Nucoa)
4 oz. Tofutti Better Than Cream Cheese (half of an 8 oz. tub)
2 t. almond extract
1/8 c. full-fat coconut milk (shake/mix well before measuring)
About 6 c. vegan powdered sugar (Like Wholesome Sweeteners Organic Powdered Sugar)

I love my KitchenAid Artisan stand mixer, but you can make frosting by hand or with a hand mixer, if necessary. Just be sure to blend everything completely.

Cream together margarine and cream cheese. Add almond extract and coconut milk and cream again. At this point, the mixture may begin to look grainy. That's fine. It's just the alcohol in the extract separating from the oils in the cream cheese and margarine, and the effect will disappear when you add the sugar.

Add powdered sugar, one cup at a time, blending in until smooth. You may use more or less powdered sugar, depending on how thick you want your frosting. I use mine in a decorator's bag, so I like it a little stiffer. If you're just spreading the frosting on the cupcakes, you can use less sugar for a softer, smoother frosting.

Frost your mini-cupcakes, dust with cocoa powder and top with a chocolate chip.
I used a Wilton tip #17 for these.
By all means, serve with coffee.

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  1. I've seen the recipe a million times, and it's so easy to veganize!

  2. Oh my, chocolate and coffee in cupcakes....mmmmmmm. Great looking recipe!

  3. Drool.

    I hope you'll come by and share one of your recipes at one of my blog party link-ups soon. I have two this week. Today's Sunday Brunch shares breakfast, brunch and lunch recipes HERE.

    For Vegan Mondays we'll be sharing Meatless Mains, you can see more information about that party, HERE.

    Hope to see you there soon!

    Kristi @
    Veggie Converter

  4. Oh my gosh! Those look fantastic. And the filling...Yum!

    Love the idea of using the foil cupcake liners for the picture.

    Food Frenzy

  5. JL - The perfect creation, in my opinion!

    Kristi - You've been such a doll this past couple weeks, visiting, commenting, mentioning me... I've been so sick and busy I haven't had a chance to reciprocate, but I'm working on it. Love you, girl!

    Travis - I'll try to get this one up on Food Frenzy this week. I'm thinking of entering it in the Valentine's contest... For the Love of Derby?

  6. Thanks for sharing it. I wish I lived next door, so I could sample your wonderful creations.

  7. The cookbook will be out soon enough, Travis... You can recreate all the desserts at home! xo

  8. Just curious... how necessary is the cane juice crystals? There's a crazy storm in Boston now but want'd to make 'em soon, not sure if I can get to the store; does it work on a one to one basis w/ other sugars (though less healthier, I'm sure)?


  9. Coconat, I'm pretty sure you can use any fine granulated sugar. Good luck, and stay safe and warm! xo

  10. I like how you roll! And I love your icing! I just made a vegan cream cheese icing for a vegan hummingbird cake (post coming tomorrow)... your version looks a lot fluffier! I will try it!

  11. These sound amazing! They are beautiful as well :)!