Vegan, Soy-Free, Nut-Free Fudge, Mint and Raspberry Cupcakes Recipe

Posted by
Rate It!
Vegan, Soy-Free, Nut-Free Fudge, Mint and Raspberry Cupcakes
Add your photo!
Ingredients
21
Count
Nutrition
949
Calories
Total time
65
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. For the cupcakes: Preheat the oven to 350 degrees F. Line a traditional cupcake pan with 12 cupcake liners.
  2. Combine the coconut milk and vinegar and set aside. In a separate bowl, sift together the baking flour, cocoa powder, baking soda, baking powder, xanthan gum and salt. In a large bowl, combine the sugar, oil and vanilla extract with the milk and vinegar mixture and beat with an electric mixer for 1 minute. Add the dry ingredients to the wet ingredients and mix thoroughly.
  3. Fill the cupcake liners three-quarters full with batter and bake until the tops spring back when touched, about 22 minutes. Cool the cupcakes completely. Once cool, remove the cupcakes from the liners and cut horizontally in half creating 2 pieces.
  4. For the frosting: Whip the butter until it is white and creamy, about 3 minutes. Add the confectioners' sugar 1 cup at a time until thoroughly combined. Add the coconut milk, mint extract, vanilla bean paste and salt, and mix until smooth. Put the frosting in a piping bag and cut 1/2-inch off the tip.
  5. For the compote: Combine the raspberries and sugar in a small skillet and cook over low heat for 10 minutes, stirring occasionally. Remove from the heat and let cool.
  6. For the ganache: In a small saucepan, melt the chocolate chips over low heat, stirring frequently. Remove from the heat and let cool until it is still warm and easy to spread.
  7. For the cookie crumbles: Using a food processor, crush the cookies into crumbles.
  8. To assemble: Lift the top off of a cupcake and generously frost the bottom with mint frosting. Drizzle with raspberry compote and replace the top. Spread approximately 1 1/2 tablespoons chocolate ganache on the top, and then sprinkle with chocolate cookie crumbles.
  9. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 948.93 Kcal (3973 kJ)
Calories from fat 376.32 Kcal
% Daily Value*
Total Fat 41.81g 64%
Sodium 428.06mg 18%
Potassium 174.71mg 4%
Total Carbs 127.9g 43%
Sugars 79.41g 318%
Dietary Fiber 5.09g 20%
Protein 7.46g 15%
Vitamin C 4.2mg 7%
Vitamin A 2mg 67%
Iron 3mg 17%
Calcium 25.7mg 3%
Amount Per 100 g
Calories 487.97 Kcal (2043 kJ)
Calories from fat 193.52 Kcal
% Daily Value*
Total Fat 21.5g 64%
Sodium 220.12mg 18%
Potassium 89.84mg 4%
Total Carbs 65.77g 43%
Sugars 40.84g 318%
Dietary Fiber 2.62g 20%
Protein 3.84g 15%
Vitamin C 2.2mg 7%
Vitamin A 1mg 67%
Iron 1.5mg 17%
Calcium 13.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 21.7
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top