Vegan Chocolate Doughnut Muffin Cupcakes

 Here are some things you are going to hear out there, that you just shouldn't believe.

Rainy days are peaceful and comforting, and not a total drag. (false!  husband you lie!)

You don't have to wash organic lettuce because it's already so clean.  (nuh-uh!  thur's spiders in thur)

Vegan treats are not as tasty as the regular kind.

If someone tells you this, keep smiling, but switch your inner dial to 'distrust'.

Or is it already there?  Do you automatically 'distrust' things that are labeled vegan?

Would it help if I told you that I am not a vegan myself?  Big secret around here, I know.  I've been known to chow on roasted marrow bones and prefer the steaks that bleed a little when poked.

Yet I am smitten by this beany, chocolatey, thick and dense masterpiece of dessert fusion.

Well, they aren't really beany.  Like, you can't taste the beans.  But those tricky little garbanzos give it a delicious moisty-ness and soft, dense texture that will make you swoon.

And there is chocolate involved.  You guys know me.  I'm picky about my chocolate venues.  So believe me when I say chocolate and this dessert were made for each other.

So what are they, anyway?  Doughnuts?  Muffins?  Cupcakes?  Shh.  It doesn't matter.

You're asking the wrong question!

The right question is, should you eat five.  Or six.  Or more?

Vegan Chocolate Doughnut Muffin Cupcakes (adapted from Cheeky Kitchen)
The doughnut part of this recipe is because the original is a doughnut recipe.  But I didn't have a doughnut pan.  What am I, made of fancy pans?  In my day we used muffin tins for everything.  And I turned out just fine.

1 cup garbanzo beans
1/2 cup almond milk
3/4 teaspoon baking powder
1/4 tsp baking soda
2 tablespoons vanilla
1 tsp white vinegar
1/2 tsp salt
1/2 cup sugar
1 1/2 tablespoon coconut oil, melted
1 cup grain-sweetened vegan chocolate chips, melted (hm I used the regular kind but if you want to be truly vegan, go with the fancy ones)
1 cup whole wheat pastry flour

For the glaze:
1/2 cup grain-sweetened vegan chocolate chips, melted
2 tablespoons coconut oil, melted
1 tablespoon almond milk
1/2 tablespoon vanilla
1 cup organic powdered sugar

 

In a blender, combine garbanzo beans, almond milk, baking powder, vanilla, white vinegar, salt, sugar, and melted coconut oil. Blend until pureed.

Transfer to a large bowl and blend with the melted chocolate chips and flour.

Transfer to a large zip-top bag and allow the dough to sit for about 5-10 minutes before snipping the corner of the bag, and piping into a muffin pan that has been generously sprayed with nonstick baking spray, or cupcake papers.

Bake in an oven preheated to 350 degrees for 9-11 minutes, or just until the donut-muffins set. Remove and cool for 3-5 minutes before turning your muffin-donuts onto a cooling rack.

Frost immediately with frosting:

While the donuts are cooking, mix together the chocolate chips, melted coconut oil, almond milk, vanilla, and powdered sugar. Mix just until smooth. Add more almond milk if needed to make the consistency spreadable (but not overly runny). Use a spoon to drizzle on top of warm donuts.