Warning: Do not make these if you are at all worried about your jiggly rear. I mean, I guess if you are worried about it being too small, then bake away.
This was Kenton’s request, of course. He always likes the complicated, delicious desserts. Not that these are difficult to make. They just have one more step than normal cupcakes.
Cake recipe adapted from my Aunt Shelah’s
1 cup (4.25 oz) sprouted whole wheat pastry flour
2 cups (10 oz) all-purpose flour
1 3/4 cups (12 1/4 oz) cane sugar
1/2 cup (1 1/2 oz) Aristocrat cocoa powder
2 t baking soda
1 t salt
2 cups (16 oz) water
2/3 cup (5 oz) canola oil
2 t cider vinegar
1 t vanilla
Stir together the flours, sugar, cocoa powder, baking soda, and salt. Add the water, oil, vinegar and vanilla. Whisk well. Pour into 27 muffin tins lined with cupcake wrappers or a 9 x 13 inch baking dish. Bake at 350 F for 20 minutes (cupcakes) or 40 minutes (cake) or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tins and cool on a wire rack. If it’s a cake, leave it in the pan to cool on the rack.
When cool, frost as desired. For the top hat cupcakes, use the cooked icing recipe below. Cut out the center of each cupcake with a paring knife. Keep the knife at an angle so you cut out a cone. Dollop some icing in the hole and squish the cone back on top.
This cake (as with all chocolate cake) is best if left to sit for 2 days before eating. But if you are anything like me, you’ll only make it about 2 hours before digging in. And if you are interested in making a different size cake use half a recipe and if fills an 8-inch baking dish. Use 1 1/2 recipes for a half-sheet pan. Easy!
Yield: 27 cupcakes or a 9×13-inch cake
Cooked Icing
Adapted from here
1 cup milk
5 T flour
1 t vanilla
1 cup butter
1 cup cane sugar
In a small sauce pan, cook the milk and flour together until thick, stirring the entire time. Pour into a bowl, place plastic wrap directly on top of the hot mixture, and cool to room temperature.
When the milk mixture is cool, cream your butter and sugar together until fluffy. Add the vanilla and milk mixture and beat on high for at least 5 minutes. If you use the cane sugar, it will take longer to dissolve than regular white sugar. So be patient. The graininess will disappear.
Yield: I forgot to measure. Maybe 3 cups? It was plenty to do the cupcakes. You might even be able to make just 3/4 of a batch.
I’m looking for fun recipes to bake with my 8 yr old niece when she comes to visit for a few days in June. I think she’ll love messing with this one. I’ll send you pictures of how they turn out with an 8 year old decorating the top hats! LOL
Do you have anymore child friendly recipes? They don’t necessarily have to be desserts. Using your whole wheat in anything is always a big plus for me.
Love your etsy shop. The brownies I just bought and made are absolutely the best I have ever tasted, and I have tasted plenty of brownies! I recommend them to everyone.
Thanks for your kind words, Roni!
I hope you have fun making the cupcakes with your niece! I do have another child-friendly recipe I’ll be posting next week. You’ll love it!
I promise that if you eat one, you will not automatically have a jiggle butt. 9 or 10 however…
Well yeah, one won’t hurt ya. But I had 6….
So you liked it? I’m glad Austin took one for you. Cuz had he not, I probably would have eaten that last one.
How cute are these…You are so talented.
Thanks Norma! Though I don’t know if it’s talent so much as finding something creative to do while home with the kids all day every day 🙂
Does the Aristocrat cocoa powder have anything to do with the name of the cupcakes?
And since when is two day-old chocolate cake better than fresh? I never heard of that!
Ha! I didn’t even think of that! Nope, I just called them top hats because the cones look like hats!
Two-day-old chocolate cake is ALWAYS better than fresh! I can’t believe you never heard of that! It sits and gets fudgier and the crisp edges moisten and the flavor gets denser. Mmm. I want another cupcake. Too bad today it’s Cherry Cake Pudding, which is actually quite delicious, though it’s not chocolate cake.
Chocolate cake is definitely better the second day! Somehow it tastes chocolate-ier.
Thanks for the website and sharing your recipes. I just found the website and it appears that you are doing your best to eat healthy and use pure ingredients. But you list canola oil as an ingredient. Are you aware that canola oil is made from genetically modified plants (GMO) that have pesticide bred into them, hence we EAT the pesticide? And canola oil is always hydrogenated (very bad for us). I would use lite olive oil or coconut oil instead; coconut oil in chocolate recipes is wonderful?
Canola oil becomes hydrogenated when heated over 120 degrees. Canola oil is very heart healthy. Coconut oil is very, very heart unhealthy. Check out this link:
http://www.askdrsears.com/html/4/t043800.asp#T043802