Mint Chocolate Chip Cupcakes

Recently our cake decorator at Whole Foods was asked to create a special cake for another coworkers going away gift.  The request implied the making of a cake that was unique to everything else he had done and needless to say, I think he felt some pressure.  He needed something that required ingredients we had on hand, and after glancing around at the garnishes I had around after decorating the gelato case I suggested a Mint Chocolate Chip cake.  Lavel worked his magic and put together a cake that went over rather well with everyone, but not well enough to ever make it again.

Seeing as how I'm now the one feeling the pressure to create some cakes I decided that this would be a good opportunity to reintroduce the Mint Chocolate Chip cake, but in a vegan cupcake form.  When my brothers and I were young my parents would often take us out for ice cream after church on Sundays.  I suppose sugar was enough of an incentive to influence the behavior of my brothers and I during the services.  I have a feeling a trip to the ice cream parlor was more of a reward for Mom and Dad, keeping 4 unruly young boys at bay in the crowded pews during Pastor Dave's sermons every week had to have taken a lot of patience.  Regardless of who actually deserved it, most weeks we had the privilege of post-church gluttony and  my brothers and I would rarely stray from our usual dose of Mint Chocolate Chip ice cream.  I had a habit of taking large bites, sucking all the cream off the chips and then saving the chocolate to eat afterward (only now realizing how unsightly that must have been).

This was my first attempt at this recipe and so far it seems to have turned out rather well.  The aroma in the kitchen is reminiscent of the Sunday afternoons I spent with my family, and I imagine the first bite will bring back more fond memories.  These cakes don't have the same unnatural green hue the forementioned ice cream did, but the flavor is spot on.  I was really tempted to top them with something on the more creative side, but in the end I wanted to capture the flavor of that cup of ice cream, so I went with a whipped coconut cream with a hint of vanilla.  We'll see if I actually get around to taking any photos of these.

Makes 12 cupcakes

dry:

1 tsp distilled white vinegar

1 1/4c AP flour

2 tbsp cornstarch

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

wet:

1c coconut milk kefir

1/3c canola oil

3/4c sugar

1 tsp vanilla extract

final additions:

1/4c mini chocolate chips (I used some Valhrona brand Chocolate Pearls since we only had regular size chocolate chips, try a baking supply store or the internet)

1 tbsp minced fresh mint

Preheat oven 350* F

1. Mix Kefir and vinegar together in a bowl and set aside for a few minutes
2. Mix wet ingredients and vinegar mixture together in mixing bowl.
3. Sift dry ingredients together.
4. Using a hand held electric mixer, add dry ingredients to wet in 3 installments, making sure everything mostly combined before adding the next addition
5. Fold in the mint and the chocolate (if you can find a Chocolate Mint plant I think that would be rather appropriate)
6. Fill cupcake liners 2/3 of the way full and bake for 20-22 minutes.
7. Remove from oven and let cupcakes cool in pan for ten minutes, then transfer to a wire rack to finish cooling.
8. Top with Whipped Coconut Cream, and maybe a cherry if you feel so inclined

*to make coconut cream put one can of full fat coconut milk in refrigerator and store for a few days (I've heard overnight is fine, but I kept mine in for almost a week).  The fat solids will separate from the liquid and should have the texture of butter.  The fat solids will be your coconut cream, and you can scoop them out of the can with ease.