Chocolate with Chocolate Raspberry Frosting
~ Make a batch of chocolate cupcakes, following regular package directions.
~ For the frosting, use 1/3 c frozen organic raspberries (thawed) in a chocolate frosting recipe. The liquid from the raspberries will replace some of the liquid in the frosting recipe.
~ Create a small hole in the top of the center of the cupcake to help hold the frosting in place (about the diameter of a nickle), and pipe frosting on to the cupcake, starting with filling the hole. Top with a fresh organic raspberry.
Mint Chocolate Cupcakes
~ Using a bag of chocolate mix, add 3 teaspoons of peppermint oil to the liquid ingredients (food grade), and bake using regular package directions.
~ For the frosting, use 3 tsp peppermint oil (food grade) in a vegan white frosting recipe. The liquid from the peppermint oil will replace some of the liquid in the frosting recipe.
~ Create a small hole in the top of the center of the cupcake to help hold the frosting in place (about the diameter of a nickle), and pipe frosting on to the cupcake, starting with filling the hole. Top with a dark chocolate ganache drizzle if desired.
Chocolate-Chocolate Chip Mini Loaves
~ A bag of chocolate mix fills 6 mini loaf tins. Oil them generously before filling with mix.
~ This is a simple add... Use 1/3 to 1/2 bag of Enjoy Life Chocolate (or dark) morsels, folding gently in to the batter once it's mixed. Distribute evenly between the six tins, and top each with additional morsels for decoration.
~ Bake as directed on the package.
