I decided to name this cupcakes as such because 1) they are vegan and 2) I am in a totally shitty mood today. Bakers like to say you can really taste the love in their product, and if that’s so, I think people will really taste the hate in this particular cupcake. When I’m angry, I bake. It’s only about a half step above eating when I’m mad, but then I get into a better mood and eat what I baked. So really, it’s no better or worse.

Anyway, I’ve been trying not to keep 100% of my baked goods around the house lately and thus, have sent a LOT of crap to work with Tony. But today I figured I’d throw a bone to the vegan guys over at AWH. So enjoy my spitecakes, boys.

Start by toasting about 2 cups of coconut in a 350 degree oven for 10 or more minutes, stir them often so they don’t burn. Leave the oven on because the cupcakes bake at the same temperature.

You’ll need:

1 cup soy milk

1 tsp apple cider vinegar

3/4 cups granulated sugar

1/3 cup canola oil

1 tsp vanilla extract

1/2 tsp. coconut extract

1 cup all-purpose flour

1/3 cocoa powder

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

Whisk together the soy milk and vinegar and set it aside to allow curdling. Add the sugar, oil, vanilla and coconut extracts to the milk mixture and whisk until it’s foamy.

In a separate bowl, sift together flour, cocoa powder, baking soda, bakign powder and salt. Add in two batches to wet ingredients, beating until no large lumps remain.

Pour into lined cupcake pans, filling cups about 3/4 full. Bake 18-20 minutes and remove when toothpick inserted in center comes out clean. Transfer to a wire rack and allow them to cool completely.

Rich Chocolate Ganache Topping

from Vegan Cupcakes Take Over the World by Isa Chanra Moskowitz & Terry Hope Romero

You will need:

1/4 cup soy milk

4 oz. semi sweet chocolate, chopped

2 tbs. pure maple syrup

Bring the soy milk to a gentle boil in a sauce pan, immediately remove from heat and stir in chocolate and syrup using a heatproof spatula. Stir until smooth and fully melted. Set aside and room temperature until ready to use.

I gave the cupcakes a little ganache topping and smashed their stupid faces down into the crunchy coconut. It was very satisfying to show those cupcakes who’s boss and I think when I am in a better mood and feel like eating these, the coconut will give them a nice crunch. I have to say, these smell really good but htey’ve done nothing to ease my bad mood.

PS Here’s my 10-month-old, teno, who I caught eating a cupcake paper out of the garbage today. Ok, so this did make me laugh, but Teno can’t eat garbage to make me happy all day so the mood remains.