It’s my take on red velvet, and it’s not red, but I do believe all the other necessary elements are there. Right? I mean, for a cake to be red velvet, from what I understand, it needs to:

• -be a moist, midway-density chocolate cake
• -be adorned with a thick and creamy cream cheese icing
• -be red

…two out of three! Clearly, this is a red velvet cake. So, now that we’ve discussed the formalities of the naming conventions, we can discuss the making, baking, and eating of this thing. These were a HIT. I hadn’t realized the passion Southerners have for red velvet prior to this day but, goodness, they really do love it. And the best part is that, all in all, it was fairly simple: a chocolate cake with creme brulee coffee, chocolate chips, some icing and cocoa powder and voila, you’re set. I have only one in-production picture of this one because the chocolate made it SO DARK in colour that the camera had trouble focusing on the mixture. I’d consider that to be a good thing :).

Triple Chocolate Mocha Cupcakes with Cream Cheese Frosting

Ingredients:

• 1 cup cocoa powder
• 1/3 cup Ghirardelli semi-sweet chocolate chips (whole)
• 1 cup Ghirardelli semi-sweet chocolate chips (melted)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 2 & 1/4 cups organic AP flour
• 1 cup granulated sugar
• 1/3 cup organic canola oil
• 1/2 tsp 2x vanilla extract
• 2/3 overflowing cup Folgers Selects creme brulee coffee
• 2/3 cup cool water
• 4 large eggs (cage-free!)

Process:

1. Preheat oven to 350 degrees F.
2. Melt chocolate by pouring the hot coffee into a bowl containing the chocolate chips, and stir slowly until melted. Add canola oil, water, and vanilla extract; set aside.
3. Mix together all dry ingredients (flour, salt, baking powder, baking soda, coacoa powder) in another bowl; set aside.
4. Beat eggs lightly together for about 45 seconds, until slightly thickened. Add sugar slowly while continually beating. Add in the melted chocolate mixture and mix slowly but thoroughly. Then add in the flour and briskly mix together, being sure not to overmix.
5. Add in the chocolate chips (remaining, not to be melted) and mix briskly.
6. Pour into baking cups (small or large or both!) and bake at 350 degrees for approximately 18-20 minutes (depending on the heat of your oven).

Icing Ingredients:

• 1 package Neufchatel cream cheese (reduced fat)
• 1 tsp 2x vanilla extract
• 4 tablespoons soy butter
• 1.5 cups confectioner’s sugar

Process all of that together in your food processor until it reaches a thick, creamy, smooth consistency, and then place in a ‘poor man’s piping bag’ (a ziplock). Then cut a tiny corner and pipe it onto the tops of the completed cupcakes. For decoration, sprinkle on some cocoa powder.

And there you have it! A bit of a variation on your typical red velvet cupcake. Yum yum yum yum. :) Moist, chocolate-y, flavoured, and rich.