Reading "Don't kill the birthday guest" and looking for a sweet solution to a risky allergy situation? We've got you covered.
Sticky Fingers Chocolate Love Cake or Cupcakes
Recipe courtesy of Doron Petersan, owner of Sticky Fingers Sweets & Eats in Washington, D.C.
3/4 cup water
Preheat oven to 350 degrees.
In a big bowl, combine all the dry ingredients (flour, sugar, cocoa powder, baking soda, salt) and mix evenly with a whisk. In a separate bowl, combine the oil, vanilla, water, and coffee and mix. Add the liquids into the dry bowl, pouring over a wooden spoon and mixing evenly with the whisk. Rest the vinegar on top of mixture and fold in gently (color will change where vinegar makes contact, leaving streaks; these should not be fully mixed in).
For cupcakes, scoop into 18-24 cupcake cups until each cup is 3/4 full, then bake for at least 18 minutes (until a toothpick pulls clean from the batter).
1 lb vegan chocolate chips (preferably Ghirardelli dark chocolate)
Shake can of coconut milk thoroughly before opening, then pour 1/4 cup and set aside. Melt chocolate chips gradually using a bain-marie (water bath) or by microwaving in a Pyrex container, but do not completely liquify. Gradually add the 1/4 cup of coconut milk into melted chocolate, stirring in until it drizzles from spoon. Dip individual cupcakes into ganache to apply as topping.
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