By Chloe‘s vegan guacamole burger is a thing of legend among the wellness set in New York and LA, and this month the healthy cafe took their vegan-concept cafe one step further by launching a location entirely dedicated to desserts.
“Sweets by Chloe” opened on Bleecker Street in Greenwich Village on September 13, and the entire destination is engineered to allow plenty of Instagram-friendly photo opportunities. There’s a neon pink sign, a wall of succulents, and plenty of the cafe’s distinctive logo and packaging everywhere for you to snap and share on social media. Perhaps the best thing about it though, is the vegan ‘chlostress’ cupcakes; a decadent mix of almond milk, chocolate, and vanilla that will change or your life – or at the very least your next cheat meal.
If you don’t live near a cafe (we’re sure that’s temporary, this brand’s taking over the world!), then follow the exact recipe below, shared with us by chef Chloe herself.
Dessert for breakfast!
A photo posted by JASMINE GARNSWORTHY (@jasminegarnsworthy) on
By Chloe’s “Chlostess” Cupcakes
Ingredients
Chocolate cupcakes:
1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold coffee or water
1/2 cup canola oil
2 tablespoons white or apple cider vinegar
2 teaspoons pure vanilla extract
Crème frosting:
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon pure vanilla extract
2-5 tablespoons soy, almond or rice milk
Chocolate ganache:
1 cup semisweet chocolate chips (dairy-free)
1/4 cup canned coconut milk, mixed well before measuring
2 tablespoons canola oil
Method
For the chocolate cupcakes, start by preheating the oven to 350 degrees F. Line cupcake pans with 14 cupcake liners. Then, in a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. In a separate bowl, whisk together coffee, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
Then, get started on the crème frosting. Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla and one tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. Beat on high for two more minutes until light and fluffy.
Finally, make the chocolate ganache by melting chocolate chips and coconut milk in a double boiler or microwave. Whisk in oil until smooth.
To assemble the cupcakes, fit the piping bag with a small round or Bismarck tip and fill with the crème frosting. Insert the tip into the center of the top of each cupcake and squeeze the bag to fill with about two to three teaspoons of frosting. There is no need to scoop out any of the cake. Spread the top of each cupcake with a thin layer of chocolate ganache and pipe a four-loop design with the crème frosting.
