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An Idiot's Death by Chocolate Peppermint Cake

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“It's simply more simple but since it is no longer makes a good cupcake well, I changed the name.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 10 ounces semisweet chocolate, coarsely chopped
  • 7 ounces butter, cut into pieces
  • 5 large eggs, at room temperature
  • 1 cup sugar
  • chocolate frosting
  • 4 ounces semisweet chocolate, vegan friendly
  • 6 ounces firm silken tofu
  • 2 cups sifted powdered sugar, sift before measuring
  • 1 teaspoon vanilla or 18 teaspoon peppermint extract or 18 teaspoon creme de menthe

Directions

  1. Note Soy milk: the amount of soy milk might vary for you depending on the type of flour and other conditions. It should be to consistency. In this case it created a smooth cake mix batter. If you don't feel you need it and don't want to omit it, add a teaspoons If you feel you need it you may add more than 3 tablespoons.
  2. NOTE Apple Cider vinegar: I used Braggs Apple Cider Vinegar because it is one of the sweetest I have tried. It worked extremely well. Other brands are at your own risk but they should work.
  3. Note the peppermint: 1 tsp peppermints gives a toned down Altoids flavor which is very good if you include the chocolate extract. Both flavors are rich and don't conflict but compliment. Try less 1/2 tsp for a lighter flavor. 1/4 tsp should work and give you a light peppermint edge to a chocolate cup cake. Also note, Creme De Menthe extract can be used in place of the peppermint.
  4. Applesauce: from two individual containers which are 3.9 ounces. It replaces the 8 ounces of oil called for in the original recipe. I don't think the flavor of this is going to matter nor what type of puree because the peppermint and chocolate will cover it. Note I have used flavored applesauce without a problem such as apple strawberry.
  5. Preheat oven to 350°F and line a 12 standard muffin tin with papers.
  6. Sift the dry ingredients together. Mix the wet ingredients and add to the dry mixing until smooth.
  7. Fill the muffin tins evenly 3/4 full.
  8. Bake for 20 to 25 minutes until a knife comes out clean.
  9. Remove from tin and cool completely on rack before frosting.
  10. A sprinkle of peppermints on top of your favorite frosting is not amiss for the finish.
  11. Chocolate Frosting:
  12. In double boiler over simmering water melt chocolate.
  13. In food processor mix tofu, sugar and vanilla and then add chocolate and blend until smooth.

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