Treat Yo’Self! Buttercream Frosted Chocolate Cupcakes

Cupcakes, oh cupcakes. I don’t make cupcakes often. Truth is, I don’t even really like cake. I’d much rather have cookies or ice cream. It takes a really good cake or cupcake to get me to eat it. (Flash back to the last wedding I went to which had AMAZING cupcakes!)

On Sunday I felt like making something for dessert to go along with my thank you dinner I was making. My step dad always jokes with me about my “healthy” foods, so I had to make something that was more indulgent for him. Instead of making a whole cake, I decided to go with cupcakes. They are cute and small…and don’t make much mess. I hit up google blogs and came across Angela’s vegan chocolate cupcake recipe.

Semi-healthy cupcakes were in the cards. I made these with spelt flour and turbinado sugar. I followed Angela’s recipe exactly.

Then there was the buttercream frosting….

Why make vegan cupcakes with buttercream frosting? Well, simple. I had all of the ingredients on hand for the cupcakes and I trust that Angela’s recipe is going to be amazing. As for the frosting, I always go with real butter over the alternative fake stuff.

Real food= better. Real butter = way better. If you are vegan, please go ahead and substitute Earth Balance for butter and then we can all be happy with buttercream frosted chocolate cupcakes.  :)

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I know I’ve told you before, but a fresh made cupcake is something I love to eat (occasionally); a packaged dessert, no thank you. There is just something about a dessert that’s made of ingredients you know of that tastes so much better (maybe because it actually does!). There is no guilt in enjoying a cupcake or cookie when you know where and WHAT it’s made of!

So TREAT YO’SELF! (parks and rec anyone?)

Tagged as: buttercream, cake, chocolate, cupcake, dessert, homemade, indulgent, no guilt, spelt flour, sugar, vegan, whole grain