Yoga Cupcakes

Out of all the vegan chefs that inspire my cooking, Chloe Coscarelli is hands down my favorite. All of her recipes are incredible. You can find out more about Chloe at ChefChloe.com.

These Yoga Cupcakes are from Chloe's newest cookbook, Chloe's Vegan Desserts. My kitchen smelled so wonderful. After a long day, I find the best way to relax & prepare for the weekend is to pour a glass of wine & make my whole apartment smell like chocolate. Wouldn't you agree?


The raspberry in the middle brings it all together. Fresh out the oven, these cupcakes are soft, moist, & rich. I used frozen raspberries instead of fresh raspberries & it created a perfect lava-cake effect. So so delish!


Yoga Cupcakes

Makes about 34 mini cupcakes
or 12 regular-sized cupcakes

In my first book, Chloe's Kitchen, I feature my favorite after-yoga treat: yoga cookies. The response was so huge from yogis and chefs around the world that I decided to share my yoga cupcakes in this book! At only 113 calories each, these cupcakes are chocolaty, indulgent, and guilt-free, for a post-yoga dessert. Plus, these low-cal cupcakes taste much better than the processed diet desserts in the frozen foods section of your grocery store. So hit the mat and eat up!

Make-Ahead Tip:
Cupcakes can be made in advance and frozen, unfrosted, for up to 1 month. Thaw cupcakes and frost before serving.

Cupcakes
1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup canola oil
2 tablespoons white or apple-cider vinegar
1 tablespoon pure vanilla extract

Frosting
1 cup semisweet chocolate chips (dairy-free)
3 tablespoons soy, almond, or rice milk
Fresh raspberries, for garnish


To make the cupcakes: 
Preheat the oven to 350º. Line two 24-cup mini cupcake pans with 34 mini cupcake liners.

In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together water, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.

Fill the cupcake liners about two-thirds full with batter. Bake for 12 to 15 minutes, or until a toothpick comes out dry, with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

To make the frosting:
Melt the chocolate chips and nondairy milk in a double boiler or microwave. Whisk until smooth. Spread a thin layer of frosting on each chocolate cupcake and top with 1 fresh (or frozen) raspberry.