Sweet of the Week #16i, Chocolate Frangelico Cupcakes

This week’s Sweet Ingredient is Frangelico, suggested by Allison. But first, a story about eating gluten-free…

 

My friend Tina was planning a birthday slumber party for her adorable little girl.  Tina asked me pointers, one of her daughter’s friends is gluten-intolerant.  She wanted to bake cupcakes for this young lady, wanted to make sure dinner was safe, gluten-free movie snacks were plentiful and the next morning’s breakfast tasty. How AMAZING is Tina?  I get really tickled when gluten-eating folks want to learn how to help the rest of us eat well, it is SO appreciated! 

I offered to bake cupcakes in my gluten-free kitchen and Tina asked if she could come over and bake with me.  Of course! Tina came over and we baked chocolate cupcakes with chocolate buttercream frosting.  She went to a lot of effort to make sure one gluten-intolerant guest in her home was well-fed.  This warms my heart!  And now I know whose house to go to for a slumber party!  I hope Tina is the first in a long line of folks who ask for my help, or the help of others like me, in learning to cook and bake gluten-free. 

Tina and I baked my basic almond flour, (root) beer and ricotta chocolate cupcake.  I saved another batch for these, Chocolate Frangelico Cupcakes. Prior to making these cupcakes, I had never tasted Frangelico.  Now I wonder where it has been hiding all of my life?  It is a hazelnut liqueur (the original, according to the bottle) that is distilled with cocoa.  Umm…yeah, it’s liquid Nutella with 20% alcohol by volume, 40 proof.  How can that be a bad thing? 

The only downside of Frangelico was the price, my neighborhood liquor store only had a 750 ml bottle for $28.  I found a smaller bottle for $17 on the other side of town.The gal at the liquor store commented that she really liked the bottle, shaped like a monk’s robe complete with rope sash.  I asked how she uses Frangelico and she told me she likes it straight, on the rocks.  As I was pushing the exit door, she shouted after me, “Sip it, girl! But just drink it straight!”  Finding the ingredients y’all suggested I use this year has turned out to be a really fun (and funny) part of this adventure!

Chocolate Frangelico Cupcakes

Cupcakes:
1 cup Virgil’s Root Beer
1 stick plus 1 T. unsalted butter or Earth Balance vegan buttery sticks
3/4 cup unsweetened cocoa powder (I used Ghirardelli this week)
1 cup dark brown sugar
1 cup coconut crystals
3/4 cup ricotta cheese or tofu ricotta
3 eggs
1 T. vanilla extract
2 cups almond meal/flour (I used Bob’s Red Mill)
1/2 cup teff flour
2 1/2 t. baking soda

1/2 c. Frangelico

Preheat oven to 350 degrees, line muffin tins with 22 cupcake papers.

Combine the root beer and butter, chopped into small pieces, in a large sauce pan.  Heat to melt butter.  Remove from heat, whisk in cocoa, brown sugar and coconut crystals.

In mixer bowl, mix ricotta cheese and eggs with vanilla extract.  Add root beer/chocolate mixture.  Whisk together flours and baking soda in a separate bowl and then mix into liquid mixture.  Pour a scant 1/3 cup batter into each cupcake paper and bake for 22-25 minutes.  A toothpick or cake test inserted into center of cupcake should come out clean.  Cool completely on a rack before frosting.

Once cupcakes have cooled, use a toothpick to poke 5 or 6 holes in each cupcake.  Drizzle approximately 1 t. of Frangelico over the top of each cupcake.

Frangelico Chocolate Buttercream Frosting
1/2 cup solid vegetable shortening (I used Earth Balance shortening)
1/2 cup (1 stick) butter or Earth Balance vegan buttery stick
3/4 cup unsweetened cocoa powder (I used Ghirardelli this week)
1 t. vanilla extract
4 cups sifted powdered sugar
3-4 Tablespoons Frangelico

In stand mixer bowl, cream shortening and butter.  Add cocoa powder and vanilla.  Gradually add  the powdered sugar one cup at a time.  Beat on medium speed.  When all of the sugar has been mixed in, add Frangelico one tablespoon at a time.  Once desired consistency has been reached, beat on medium until light and fluffy, approximately 5 minutes.

Frost using your preferred method.  I used my mechanical frosting tool and topped each cupcake with one whole hazelnut.