ok..well to some baking is an emergency and to others, not so much. i am on the baking ministry at church. yes…i hear the snickers out there. but look…i wanted to be more involved and with three young kids, most of my “involvement” has to be from home. so i thought baking would be easy. then..i signed up to be a group leader (yes…i am an overachiever). i assumed i was only going to be a group leader for last years lent season (we bake for our fish fry which serve more than 700 people weekly)…but here i am…still a leader. i love it actually. i like talking with people who have been involved in our church for a long time. i love the fact that people think nothing of asking us to bake for 500 people “a few days from now” and i love that specifics for needs of baking come AFTER the baking is complete. ahhhhh the days of the bakers ministry….
anyway. we are having a mission at our church and they needed baked goods. i wasn’t supposed to bake for this because i had more than fulfilled my baking duties for the month (ahem..yes overachiever alert again) but when crisis arises…i come to the rescue with my apron swinging. they upped the number from 400 to 600 people so i decided to make my go to…quick…vegan chocolate cupcakes. these are easy and super moist and a great little finger food…and since i was baking a day in advance i decided to try something different instead of using frosting. i used chocolate chips.
i love this recipe because it is so mess free…one bowl and a whisk and you are good to go!
i knew these were moist but since i wasn’t adding frosting, i put a few chocolate chips in before baking…then added a few more on top when i only had a few minutes left to bake.
and while they cook…since the clean up was so easy, i was able to catch up on my favorite chore…laundry.
and more laundry.
i think they would look better with a tad powered sugar on top…but since they need to be delivered tonight for tomorrow…this will have to do.
this is an easy go to recipe. and i use the foil cups so i can make a ton at one time.
celebration chocolate mini cupcakes – from 100 best cupcake recipes (makes 28 mini cupcakes*)
3/4 C all purpose flour
1/2 C sugar
2 TBL hershey’s cocoa
1/2 tea baking soda
1/4 tea salt
1/2 C water
3 TBL vegetable oil
1 and 1/2 tea white vinegar
1/2 tea vanilla extract
1. heat oven to 350. line 28 small muffin cups with paper or foil cups (*i usually get 20-23 out of this batter)
2. stir together flour, sugar, cocoa, baking soda and salt in bowl. add water, oil, vinegar and vanilla. mix until well blended. fill cups 2/3 full with batter.
3. bake 11 to 13 minutes or until wooden pick inserted in center comes out clean. remove and cool on wire rack.