Vegan Chocolate Fig Cupcakes
These Vegan Chocolate Fig Cupcakes celebrate the delicious pairing of California Dried Figs and chocolate! These tempting cupcakes are filled with homemade Fig Whiskey Jam and are topped with Vegan Irish Cream Frosting for an extra decadent finish.
Equipment
- Spatula
- large and small mixing bowls
- two 12-well muffin tins or a 24-well muffin tin
- 15 muffin/cupcake liners
- stand mixer
Ingredients
For the Fig Whiskey Jam
- 1 cup Orchard Choice or Sun-Maid California Dried Mission Figs
- ½ cup boiling water
- 2 tablespoons Irish whiskey
- 2 tablespoons organic light brown sugar
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon fine sea salt
For the Vegan Chocolate Fig Cupcakes
- 1 cup organic unbleached all-purpose flour
- ½ cup cake flour
- 1 cup organic cane sugar
- ½ cup organic Dutch process cocoa powder or natural-process cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup water or room temperature coffee, see below
- ⅓ cup grapeseed oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon coffee extract or 1 cup coffee instead of water
- ½ cup Fig Whiskey Jam
- ½ cup vegan semisweet mini chocolate chips
For the Vegan Irish Cream Frosting
- ¾ cup vegan buttery sticks 1 ½ sticks, do not use vegan buttery spread or the type that comes in a tub
- ¾ cup shortening
- 3 cups organic confectioner's sugar sifted
- 1 teaspoon vanilla extract
- ½ cup Vegan Irish Cream
- 2 tablespoons unsweetened cocoa powder optional, sifted, and recommended
- ¼ cup hot water optional, to mix with cocoa powder
- ⅓ cup Fig Whiskey Jam optional (remaining portion of jam) and recommended
Instructions
To make the Fig Whiskey Jam
- Place the Orchard Choice or Sun-Maid California Dried Mission Figs in a small glass bowl. Cover with the boiling water and add whiskey. Let cool. Cover and place in fridge overnight.
- The next day, pour the mixture into a small saucepan with high sides. Add light brown sugar, lemon, and salt. Mix and bring to a boil over medium heat, reducing heat to low to medium.
- Simmer at low to medium heat (not a rolling boil) for 8 to 10 minutes, stirring occasionally. Gently press edge of spatula into figs to check for softness.
- Let cool and puree in food processor for 30 to 60 seconds until smooth. Place in glass container. Store in fridge for up to 10 days. You will need ½ cup for the cupcake recipe; reserve the rest for another use or add it to the frosting.
To make the Vegan Chocolate Fig Cupcakes
- Preheat oven to 350°F and place 15 cupcake liners in the muffin tin.
- Sift the flours, cane sugar, cocoa powder, baking soda and salt into a large mixing bowl. Stir to combine. Make a well in the center.
- Whisk together the water, oil, apple cider vinegar, vanilla and coffee extracts, and Whiskey Fig Jam in a bowl.
- Pour the wet ingredients in the middle of the dry ingredients and gently mix until smooth. Gently fold in the chocolate chips., being careful not to overmix.
- Pour the batter into the cupcake liners, fill to about 2/3 full, and bake for 22-25 minutes. Fill any empty wells with a couple tablespoons of water. Cupcakes should spring back when you gently press the centers.
- Cool completely on a wire rack before frosting them. While the cupcakes are cooling, make the Vegan Irish Cream Frosting. Make sure they are completely cool before frosting (one hour).
To make the Vegan Irish Cream Frosting
- Optional: To add chocolate to the icing, mix cocoa powder with hot water in a small bowl. Whisk until smooth, and let cool to room temperature.
- In a stand mixer with the paddle attachment, beat the butter and shortening on medium to high speed for three minutes.
- Scrape the sides and the bottom of the bowl with a spatula. Add sifted confectioner's sugar and cocoa powder with water (optional), and vanilla to the mixture, mixing on low speed at first, then beat on high for 5 minutes.
- Add 1/2 cup Vegan Irish cream and remaining Fig Whiskey Jam (if using) and stir on low until just mixed in, for approximately 30 seconds.
- Transfer the frosting to a piping bag with a 1M tip and frost. Place a dollop in the center, then start at the edge of the cooled cupcake, circling your way to the center, lifting the tip at the middle when you are done.
- Enjoy your cupcakes the same day, or refrigerate up to 7 days in an airtight container. See notes for details on storage.
Notes
- Store leftover frosting in a bowl with a tight-fitting lid. Store in the fridge for up to a month or in the freezer for 6 months. Let thaw and stir before using it again.
- Cupcakes are best enjoyed the day they are made and up to 3 to 4 days after that. They can be kept in the fridge for up to 7 days in an airtight container or frozen up to 4 to 6 months in an airtight container.
- Adding the cocoa and the remaining portion of the Fig Whiskey Jam to the frosting is a delicious option and an unexpected twist. The frosting with the fig jam will look like it has little chocolate sprinkles or jimmies in it.
- How to use leftover Fig Whiskey Jam: Spread on toast or French toast, serve it with crackers or bread and a vegan cheese plate, pair with salad for an easy dinner, put it on pancakes instead of syrup, stir it into vegan yogurt and add granola, make a fig cocktail, add it to a vegan grilled cheese sandwich, mix it with vegan cream cheese for a crepe filling, or use it as an ice cream topping!
Nutrition
Serving: 15peopleCalories: 414kcalCarbohydrates: 53.1gProtein: 3gFat: 21.2gSaturated Fat: 8.2gPolyunsaturated Fat: 5.3gMonounsaturated Fat: 6.2gSodium: 200mgPotassium: 98.31mgFiber: 3gSugar: 40gVitamin A: 53.3IUCalcium: 44.8mgIron: 1.56mg
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