Baking with my niece simply brings me joy. We often don’t know what we’ll do when we start, but looking at what’s in the pantry and hunting online, we usually settle on something great. What’s so refreshing when baking with a young baker is the ‘no-holds-bars’ and the ‘experimental’ side of things.
We first wanted to make mini pies with Chocolate, she wanted something small to take to school. Se had chocolate cookie gram crumble, honestly I never made crust before, but Jasmyn taught me 😉
We had no milk and then found this recipe and started the baking journey http://gotnomilk.wordpress.com/2008/09/10/quick-and-easy-chocolate-cake/
Of course, through trial and error is how you learn. We realized we couldn’t make the crust and have mini pies like we thought… but we settled on Chocolate Cupcakes with Cookie Crumb bottom.
Vegan chocolate cupcake with cookie crumble
Makes about 12 cupcakes
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup brown sugar, firmly packed
1/3 cup vegetable oil
1 cup water
1/2 teaspoon vanilla
Preheat the oven to 350 degrees F, and grease muffin/cupcake pan.
Sift the flour, cocoa, baking soda, and salt together into a bowl. Measure the brown sugar and add it. Stir the dry ingredients well. Mix the oil, water, and vanilla together, and add them to the dry ingredients and stir until just blended.
For Crumb bottom:
Just mix the crumb with about 1-2 tbsp of melted butter… mix until you get a dough-like consistency
Pat crumble at the bottom of each muffin tray. Add chocolate cake batter, keeping the cupcake at about 2/3 full.
Bake for 15min. Test with a toothpick. Place on wire rack to cool for about 10 min.