Chocolate Amaretto Cupcakes

I mentioned that I baked a lot when I was at my parents place. I took Veganomicon with me and made some cinnamon rolls for my parents. There are no cinnamon rolls in Veganomicon? Well yes, that’s true. I adapted them from the recipe for Maple and Brown Sugar Pinwheels. The dough was made with whole wheat flour and without grated lemon zest, cardamom and allspice and for the filling I used a mixture of brown sugar, ground almonds and cinnamon. My parents and me had them for coffee. So delicious!

I also made another batch of cupcakes this week, because I thought it would be mean to leave you with this weird woodruff. This is an adaption from the Basic Chocolate Cupcakes from Vegan Cupcakes Take Over the World and there’s some booze in it again!
I halved the recipe, substituted the all purpose for whole wheat flour, cut out some fat and cocoa and added some booze and almonds instead. And I added two secret ingredients, chicory coffee and soy flour. Soy flour is a very common egg-replacer in Germany. I’ve never used it before because I thought the flavour might be too strong. Now that I started using it I found out that this isn’t the case and in my opinion this is the perfect egg-replacer for cakes. If you haven’t, you should try it.

Chocolate Amaretto Cupcakes (makes 6)
6 T soy milk
2 T Amaretto
1/2 cup + 2 T sugar
2 T vegan margarine, melted
1/4 bottle almond flavour essence or 1/2 t almond extract
1/2 cup whole wheat flour
1 T soy flour*
2 T cocoa powder
1 T sliced almonds
3/4 t baking powder
1 pinch of salt
1 T chicory coffee**
*You should definitely use the soy flour. I cut out some fat and the soy flour really improves the texture of these cupcakes.
*a coffee substitute made from chicory root. This ingredient enhances the flavour of the cocoa powder. If you don’t have any, just leave it out.

Mix together soy milk, amaretto, and almond extract. Cream together margarine and sugar and add to soy milk mixture. Sift together flour, soy flour, cocoa, chicory coffee, baking powder, and salt. Add liquid ingredients to dry and stir until no lumps are left. Bake at 180°C/350°F for 20 minutes. While you let the cupcakes cool, prepare the frosting.
For these cupcakes I made a frosting that looks very gooey at first but it will set after a while. If you’re not in the mood for a frosting, just melt some chocolate and pour on top of your cupcakes.

Gooey Chocolate-Almond Frosting

4 T ground almonds
1/4 cup silken tofu, puréed
2 T Amaretto
4 T cocoa powder
4 T powdered sugar
2 T white rice flour
sliced almonds (for garnish)
In a food processor, blend together all the ingredients and spread on cupcakes. Garnish with some sliced almonds.

23 thoughts on “Chocolate Amaretto Cupcakes

  1. Okay, you’ve done it again. I made these over the weekend, and let me tell you they are delicious! At first I left the almonds off the top, thinking “whatevs”–but, no, they really add crunch and flavor and take it over the top to special. Sooo good!

  2. Such beautiful cinnamon rolls! I have to try making rolls again, I always think yours look so good… I like the changes you made to the recipe!
    The cupcake looks just perfect, as well, especially that frosting!

  3. Your cinnamon roll adaptation is awesome.
    I’ve never heard of trying soy flour as an egg replacer! How cool! The cupcakes look fabulous of course. I bet your folks loved ’em.

  4. i was just thinking about some cinnamon rolls, and yours are the most beautiful ones! may i just drop by your place to get some?

  5. Yummy booze cupcakes! I love to add booze to cupcakes. I did that for my friend’s 28th b-day this year, and I used Bacardi 151, so they were sooo strong, all you could taste was liquor. But since I also spiked the frosting with booze, people were eating 3-4 and getting a slight buzz!

    And btw, your cinnamon rolls are gorgeous!

  6. First of all, I must say that I love the shape of your cinnamon rolls – they are adorable! They would be so great to have along with a soy latte.

    I haven’t read much about soy flour as an egg replacer before – thanks for the heads up! For some reason, I can’t bring myself to buy myself a box of Ener-G; I like to do it the hard way. It’s so awesome that soy flour allows you to remove some fat from the recipe too, so yee-haw for your lower-fat, beautiful cupcakes!

  7. Hey… im new to your blog,… its great!

    Those cinnamon rolls OH MY GOD! im sure if i made them I would eat about 10… they look amazing!!!!

  8. Wow, the cinnamon rolls look really good, and so impressive all baked together like one big pull-apart loaf!

  9. I want to be your parents!

    And speaking of parents, my mom loves amaretto, so I’m copying down that recipe– thanks!

  10. Those cupcakes are so pretty. And, your photos of the cinnamon rolls remind me of how nice it is to stray from the usual cereal and juice breakfasts I always eat.

  11. OH MY GOD. I am licking the screen. Cupcakes and cinnamon buns. It’s too much to take ;)

    Soy flour is the ONLY egg replacer I will use. I find it gives baked goods a nice moistness. Plus it’s cheap and nutritious.

  12. I didn’t know that soy flour could be used as egg-replacer! I bought a big packet when I was in England and then didn’t know what to do with it! Now, there’s not soy flour over here in the supermarkets…Well, I haven’t seen any yet. Thanks for the tip! I’ll definitely use it when I find some!

  13. Oh my goodness, you were able to make cinnamon rolls just by adapting from a Veganomicon recipe (that wasn’t even for cinnamon rolls)?? Mihl, you’re a GENIUS!!! So inspiring. And those amaretto cupcakes?? So decadent – yum!

  14. I had no idea about the soy flour! thank you! And I dream of making cinnamon rolls, but I have to improve my baking first!

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